Golden Buck

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoonful butter
• 1 tablespoonful cream
• 1 cup tomato pulp
• 2 cups boiling water
• 3 tablespoonfuls flour
• two tablespoonfuls of capers
• salt

Also mentioned in the method: egg, fish, worcestershire sauce

Directions

1. 1 tablespoonful butter. % pound cheese, egg.

2. y4 teaspoonful soda.

3. Salt, paprica.

4. Melt the butter in a double boiler or chafing dish. Add the cheese grated or cut fine. Stir constantly until the cheese is melted. Stir in the beaten egg, dilute with the tomato, add the salt, paprica, and soda in the tomato. A little Worcestershire sauce may be added and last the cream.

5. Serve at once on hot squares or rounds of toast or crackers.

6. SAUCES. 169

7. It is very easy to make good sauces if the proper care is taken at the beginning by first melting the but- ter and stirring the flour into it, thus forming the roux — or thickening. For white sauces the flour is not changed. For brown sauces the flour is cooked in the oven until brown. Sauces are a great improve- ment to the dishes they accompany, especially so to made-over dishes. Save every scrap of meat and bone. It takes a very little to make the stock for a sauce. The flavor of vegetables can be obtained by sauteing them in butter before the flour is added. White sauces should be cooked in a double boiler to prevent the milk from burning. A sauce that is made by melting the butter, then stirring into it the flour, and gradually the liquid, cannot help being a smooth sauce, if quickly stirred. It is safer to strain all sauces before serving. If you do not have stock on hand beef extract can be used in place. In that case saute the vegetables first in the butter.

8. DRAWN BUTTER SAUCE (For Fish).

9. white stock. V2 cup butter.

10. 3 tablespoonfuls flour. V2 teaspoonful salt. Speck of pepper.

11. Melt the butter, and when bubbling stir in the flour, salt and pepper, gradually stir in the water, or stock. Cook ten minutes.

12. CAPER SAUCE (To Serve with Boiled Mutton).

13. Make the same as drawn butter sauce, using the liquid the mutton was boiled in instead of water. Add two tablespoonfuls of capers.

14. 170 ROCKY MOUNTAIN COOK BOOK.