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Classic
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page 138
SAUCES AND DRESSINGS.
DRAWN BUTTER.
Melted butter is the foundation of most of the common sauces. Have a covered
sauce-pan for this purpose. One lined with porcelain will be best. Take a
quarter of a pound of the best fresh butter, cut it up, and mix with it about
one tablespoonful of flour. When it is thoroughly mixed, put it into the
sauce-pan, and add to it half a teacupful of hot water. Cover the sauce-pan and
set it in a large tin pan of boiling water. Shake it round continually (always
moving it the same way) till it is entirely melted and begins to simmer. Then
let it rest till it boils up.
If you set it on too hot a fire, it will be oily.
If the butter and flour are not well mixed, it will be lumpy.
If you put too much water, it will be thin and poor. All these defects are to be
carefully avoided.
In melting butter for sweet or pudding sauce, you may use milk instead of water.
EGG SAUCE, OR WHITE SAUCE.
Mix two tablespoonfuls of sifted flour with half a teacup of warm butter. Place
over the fire a sauce-pan containing a pint of sweet milk and a salt-spoon of
salt, and a dash of white pepper; when it reaches the boiling point, add the
butter and flour, stirring briskly until it thickes and becomes like cream. Have
ready three cold, hard-boiled eggs, sliced and chopped, add them to the sauce;
let them heat through thoroughly, and serve in a boat. If you have plenty of
cream, use it and omit the butter. By omitting the eggs, you have the same as
"White Sauce."
OYSTER SAUCE.
Take a pint of oysters and heat them in their own liquor long enough to come to
a boil, or until they begin to ruffle. Skim out the oysters into a warm
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