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Classic
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page 140
CELERY SAUCE.
Mix two tablespoonfuls of flour with half a teacupful of butter; have ready a
pint of boiling milk; stir the flour and butter into the milk; take three heads
of celery, cut into small bits, and boil for a few minutes in water, which
strain off; put the celery into the melted butter, and keep it stirred over the
fire for five or ten minutes. This is very nice with boiled fowl or turkey.
Another way to make celery sauce is: Boil a head of celery until quite tender,
then put it through a sieve; put the yolk of an egg in a basin, and beat it well
with the strained juice of a lemon; add the celery and a couple of spoonfuls of
liquor in which the turkey was boiled; salt and pepper to taste.
CAPER SAUCE.
Chop the capers a very little, unless quite small; make half a pint of drawn
butter, to which add the capers, with a large spoonful of the juice from the
bottle in which they are sold; let it just simmer, and serve in a tureen.
Nasturtiums must resemble capers in taste, though larger, and may be used, and,
in fact, are preferred by many. They are grown on a climbing vine, and are
cultivated for their blossom and for pickling. When used as capers they should
be chopped more. If neither capers nor nasturtiums are at hand, some pickles
chopped up form a very good substitute in the sauce.
BREAD SAUCE.
One cup of stale bread-crumbs, one onion, two ounces of butter, pepper and salt,
a little mace. Cut the onion fine, and boil it in milk till quite soft; then
strain the milk on to the stale bread-crumbs, and let it stand an hour. Put it
in a sauce-pan with the boiled onion, pepper, salt and mace. Give it a boil, and
serve in sauce tureen. This sauce can also be used for grouse, and is very nice.
Roast partridges are nice served with bread-crumbs, fried brown in butter, with
cranberry or currant jelly laid beside them in the platter.
TOMATO SAUCE.
Take a quart can of tomatoes, put it over the fire in a stew-pan, put in one
slice of onion, and two cloves, a little pepper and salt; boil about twenty
minutes; then remove from the fire and strain it through a sieve. Now melt in
another pan an ounce of butter, and as it melts, sprinkle in a tablespoonful of
flour; stir it until it browns and froths a little. Mix the tomato pulp with it,
and it is ready for the table.
Excellent for mutton chops, roast beef, etc.
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