|
Classic
Cook Books
< last page | next page >
page 45
celery. When the vegetables are soft, strain and keep for use. Water added to
gravies spoils them.
NO. 28.--EGG SAUCE WITH LEMON
Boil six eggs; when cold, take off the shells, and slice them into a cup of
melted butter; add pepper and salt, and stir constantly while heating. Add the
juice of a lemon, or vinegar, or catsup as preferred. This sauce is equally good
for boiled fish or poultry.
NO. 29.--HORSERADISH SAUCE
To a spoonful of mustard add three tablespoonfuls of vinegar and a little salt;
if you have it, put in two spoonfuls of cream. Grate into this as much
horseradish as will thicken it; then mash a clove of garlic and your sauce is
ready.
NO. 30.--TO KEEP HORSERADISH
Grate the root, and pour strong vinegar over it, and bottle. This is fine for
roast meat.
NO. 31.--SAUCE ROBERT
Cut into small pieces four large onions; brown them with three ounces of butter
and a spoonful of flour. When yellow-brown, pour on them half a pint of veal, or
beef gravy, or soup; let all simmer for half an hour; season with salt and
pepper, and at the moment of serving, add a dessertspoonful of made mustard.
NO. 32.--PIQUANT TOMATO SAUCE
Mash half a dozen ripe tomatoes (pick out the seeds), put them in a stewpan with
sliced onions, and a little
< last page | next page >
Classic
Cook Books
|
