|
Classic
Cook Books
< last page | next page >
page 40
soup stock. When this boils up, throw in a cup of strong vinegar. Add salt and
pepper, and strain.
NO. 10.--BUTTER AND FLOUR SAUCE OR WHITE SAUCE
Mix a tablespoonful of butter and one of flour; mix over the fire, with a cup of
cold water, stirring all the time. When this boils, take a quarter of a pound of
fresh butter, if for a number of guests, and stir in the butter quickly, adding
a cup of cold water by degrees, to keep the butter from oiling; finish with the
juice of a lemon, and strain. It must be served hot, and made only a few moments
before it is wanted. It gets oily if kept long. Add a spoonful of chopped
parsley.
NO. 11.--CAPER SAUCE FOR BOILED MUTTON, ETC., ETC.
Take half a pint of butter sauce and add two tablespoonfuls of capers and a
little salt.
NO. 12.--PARSLEY AND BUTTER SAUCE
Take half a pint of butter sauce No. 10, and add half a cup of chopped parsley
and the juice of one lemon. Pour hot water on the parsley before chopping.
NO. 13.--LEMON SAUCE FOR FISH
To half a pint of butter sauce No. 10, add the juice of a lemon and another
lemon sliced; take out the seeds, and let all boil together. This is good with
broiled Spanish mackerel or pompano, also with broiled fish.
< last page | next page >
Classic
Cook Books
|
