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Classic
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smoothly, with a little milk. Add six spoonfuls more of milk, stir it in; add a
little salt and a small piece of butter. On boiling take off.
NO. 17 1-2.--CELERY PUREE FOR TURKEY
Chop up six or eight heads of celery, boil them a few minutes; drain and put
them in a saucepan, with half a pound of butter, some white soup stock, a little
sugar, pepper and salt; cook till soft, then strain it through a sieve, heat it
again and add a cup of milk or cream.
NO. 18.--WHITE CUCUMBER SAUCE FOR MEATS
Take four or five cucumbers; three-quarters of a pint of veal stock; the yolks
of three eggs; a little cayenne pepper and salt.
Peel and take out the seeds from the cucumbers, cut them into very small pieces
and put them into a saucepan with the stock and seasoning, and simmer it slowly
until they are tender. Then stir in the yolks of the eggs well beaten. Make it
very hot, but do not let it boil; and serve it up quickly.
NO. 19.--EGGS AND BUTTER SAUCE
Boil six eggs hard; when cold, peel them and put them into a cup of butter,
melted; mix with a little flour, make it hot, stir in pepper and salt. Some
people like lemon, and many require walnut catsup. This is left to personal
taste.
NO. 20.--WINE SAUCE FOR VENISON OR MUTTON
Take from the stock pot a pint of the soup; let it boil down to half a pint;
season with a dozen cloves, a teaspoon of salt, and a little pepper; then stir
in a cup of wine, or of currant jelly.
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