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Classic
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page 139
dish, put into the liquor a teacup of milk or cream, two tablespoonfuls of cold
butter, a pinch of cayenne and salt; thicken with a tablespoonful of flour
stirred to a paste, boil up and then add the oysters.
Oyster sauce is used for fish, boiled turkey chickens and boiled white meats of
most kinds.
LOBSTER SAUCE.
Put the coral and spawn of a boiled lobster into a mortar, with a tablespoonful
of butter; pound it to a smoooth mass, then rub it through a sieve; melt nearly
a quarter of a pound of sweet butter, with a wineglass of water or vinegar; add
a teaspoonful of made mustard, stir in the coral and spawn, and a little salt
and pepper; stir it until it is smooth, and serve. Some of the meat of the
lobster may be chopped fine, and stirred into it.
SAUCE FOR SALMON AND OTHER FISH.
One cupful of milk heated to a boil and thickened with a tablespoonful of
corn-starch previously wet up with cold water, the liquor from the salmon, one
great spoonful of butter, one raw egg beaten light, the juice of half a lemon,
mace and cayenne pepper to taste. Add the egg to thickened milk when you have
stirred in the butter and liquor; take from the fire, season and let it stand in
hot water three minutes, covered. Lastly put in lemon juice and turn out
immediately. Pour it all over and around the salmon.
SAUCE FOR BOILED COD.
To one gill of boiling water add as much milk; stir into this while boiling two
tablespoonfuls of butter gradually, one tablespoonful of flour wet up with cold
water; as it thickens, the chopped yolk of one boiled egg, and one raw egg
beaten light. Take directly from the fire, season with pepper, salt, a little
chopped parsley and the juice of one lemon, and set covered in boiling water
(but not over fire) five minutes, stirring occasionally. Pour part of the sauce
over fish when dished; the rest in a boat. Serve mashed potatoes with it.
FISH SAUCE. No. 2.
Make a pint of drawn butter, add one tablespoonful of pepper sauce or
Worcestershire sauce, a little salt and six hard-boiled eggs, chopped fine. Pour
over boiled fish and garnish with sliced lemon. Very nice.
FISH SAUCE. No. 3.
Half a cupful of melted butter, half a cupful of vinegar, two tablespoonfuls of
tomato catsup, salt, and a tablespoonful of made mustard. Boil ten minutes.
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