|
Classic
Cook Books
< last page | next page >
page 38
SAUCES FOR MEATS AND GAME
NO. 1--DUCK SAUCE
Boil six large onions; change the water two or three times, while it is boiling,
which takes away the strong taste. When soft, chop and put them in a saucepan
with two large spoonfuls of butter, a little pepper and salt; now add either
mushroom catsup, a cup of vinegar or a cup of wine, whichever is preferred.
NO. 2.--BROWN ONION SAUCE FOR POULTRY, ETC.
Slice three onions after peeling them; fry them a bright brown in a spoonful of
butter; sprinkle a little flour in, and let it brown also;
add salt, pepper, and also sage, if for goose or duck,
and parsley and thyme if for chickens or roast meat; add a cup of the liquor in
which the fowl was cooked, let it boil up and add a tablespoonful of catsup.
NO. 3.--MUSHROOM SAUCE
Peel and wash the mushrooms, cut them in small pieces, and put them in a
saucepan; cover them with water, and let them boil soft; then stir in butter,
mixed in flour, until it is thick enough to form a nice sauce; add pepper and
salt.
NO. 4.--MINT SAUCE FOR SPRING LAMB
Wash carefully a cup of tender green
spearmint, chop it fine, and mix with it half a cup of sugar and a cup of good
vinegar.
< last page | next page >
Classic
Cook Books
|
