Meat and Fish Sauces

Ingredients

• 4 quarts of stock
• 1 quart of the ^tock
• 1 quart of milk
• 4 tablespoon fuls of butter
• 2 sprigs of parslej
• 4 tablespoon fuls of it into the butter
• 1 pint of nhit« baacc
• 2 cupfuls of white stock
• 2 sprigs of parslcj
• 1 pint of cream
• 1 quart of stock
• 2 tablespoonfuls of flour
• 1 pint of milk
• 2 cupfuls of stocks
• 1 teaspoonful of lemon-jaice
• 3 tablespoonfuls of vinegar
• 1 teaspoonful of sugar
• 4 pint of l>i>iliiig gravj
• a small piece of mace
• a slice of carrot
• a cupful of cream
• a head of celery very fine
• a cupful of butter
• a cupful of boiling cream
• a teaspoonful of cayenne
• a small slice of onion
• 8 liilikspoonfuls of batter
• 1 onion
• 1 large slice of carrot
• 4 cloves
• 9 bechamel sauce
• 1 pint o
• 10 pepper-corns
• 1 generous tablebpoonfui of flour
• 1 plot of viiito sauce
• 3 fidely-cbopped mushrooms
• 1 lablespoonful of butter
• 3 tablespoonfuu of butter
• 2 cupfals of stock
• 30 minntes
• 1 tableepooafnl of chopped parslej
• 1 tcsepooiitul of tcmoii- juice
• 1 ublespoonfnl of floor
• 3 minntes
• 2 minntes
• 2 lablespoonfula of butter
• 4 tablmpoonfbls of butter
• 1 teaspoonfol of chopped parsley
• 2 egg!>
• 1 minnte
• 1 small lobster
• 4 tablespoonfnts of bntter
• 2 tabjespooiifals of lemon-juice
• 1 lableapoonfnl of the bntter
• 2 tablespoonf als of hour
• 1 pint o! boiling water
• 6 liard-boilcd ogg<i
• 1 lableepoonriil of butter
• 1 teaspoonfiil of oiuit powder
• 1 large eupftil of stocit
• 1 minate
• 2 cupfula of brown
• 4 tablespoonf als of rinegar
• 1 teaspoonfal of sdgar
• 3 miontsi longer
• 2 thlitesiioonfiils of boucr
• 10 miimt«s
• 2 minules
• 3 nice
• 3 tartare sauoe- no 20 the yolks of 2 uncooked eggs
• 2 uncooked eggs
• 1 teaepoonful of sfllt
• 1 tableapoonful of chopped capers
• 2 tabloipooofnli of lemon-jnicfl
• 4 cloret
• 80 minntes
• 2 cnpfnli o
• 16 minates
• 1 tftbletpoonfal of batter
• cloves
• mace
• pepper
• salt
• parsley
• cayenne
• vinegar

Directions

1. Brown Sauoe. No. 1.

2. 1 lb. or roQnd ol beef, 1 lb. of veal rut from the lower part of the 1<!^' ; 8 liilikspoonfuls of batter, 1 onion, 1 large slice of carrot, 4 cloves, a small piece of mace, S tablespoonfuh of flour, ealt and pepper to taste, 4 quarts of stock. Cut the meal in smnll pieces. Heat 3 E|iooi)fuls of butter in a large stew-pan. Put in the meal, and cook 30 minutes, stirring frequently. Add the vegetables, spices, a bouquet of sweet herbs nntl 1 quart of the ^tock. Simmer 2 hours, and add the rest of the stork. HaI[-a-do:ien mashrooms will improve the flavor greatlj. Put the remainder of the butter in a frying-pan, and, irhen hot, add the flour. Stir until a dark brown, and, as soon as it begins to boil, add to the sauce. Simmer I hour longer. Season with salt and pepper, and strain through a fine sieve. Skim oS the fat and the sauce is readj to use. This will keep a week in winter. It is the foundation for all fine dnrk sauces, and will well repay for the trouble and expense of making.

3. HEAT AND FISH 8AU0ES. 135

4. White Saaoe. No. 2.

5. 1 quart of milk, 4 tablespoon fuls of butter, i oi (lour, a soiall slice of onion, 2 sprigs of parslej, salt and pepper to taste. Put the milk, onion and p»ralej on to boil. Mir tbc butter and flour logether until smooth. When the milk boils, stir 4 tablespoon fuls oF it into the butter and flour, and, nhen this is well mixed, stir it into the boiling mill:. Cook 8 minutes. Strain and serre. This sauce is best irith (i^h.

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7. Bechamel Sauce. No. 3.

8. 1 pint of nhit« Baacc, 1 pint o[ cream, aalt and [wppei. Let the sauce and cream come to a boil sepnrdtel;. Mix them together, and boil np once. Strain and serve.

9. Cream Beohamel Sauce- No. 4.

10. S tablespoonfals of buttar, 3 of flour, 10 pepper-corns, a small piece of mace, ^ an onion, I large slice of carrot, 2 cupfuls of white stock, L of creftm, salt, a little nutmeg, 2 sprigs of parslcj, 1 of thjme, 1 of bay-leaf. Tie the parsley, bay-leaf and thyme together. Uix the batter and flour to a smooth paste. Put all the ingredients, except the cream, in it etcv- pan, and simmer SO minutes, stirring frequeniJy ; add the cream, and boil up once. Strain and serve.

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14. Oream Sanoe. No- 6.

15. 1 pint of cream, 1 generous tableBpoonfuI of flour, and salt aod |]oppei: to taste. Let the cream come to a Imil. Have tlie flour mixed amootli nith half a cupful o[ cold cream, reserred from the piat, and stir it into the boiling cream. Add seaBonIng, and boil 3 minutes. This sauce U good for delicate meats, fish apd vegetables.

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18. Supreme Sauce. No- 6. Add to 1 plot of viiito sauce (No. 2) 3 fiDely-cbopped mushrooms, tlie juice of ^ a lemou and 1 lablespoonful of butter. Simmer all togetber lu minutes. Rub through a coarse sieve and serve.

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20. Flemish Sauoe. No- 7-

21. Gut a cupful of the red part of a carrot into veri/ tmall <}ice. Cover with boiling naUr, and simmer 1 hour. Pat 3 tablespoonfuU of butter, 2 of flour, a slice of carrot, an onion cut fine, a little mace and 30 [lepper- corns in a sauce-pan, Stir over tho fire 1 minute, and add 2 cupfals of stock. Simoicr gently 30 minntes. Add a cupful of cream, boil up once and strain. Now add the cooked carrot. 1 tableepooafnl of chopped parslej, 2 of chopped cacnniber pickles and, if yon like, 1 of grated horse- radish. Taste to see if salt enongh.

22. HIAT AND nSH SAUCES.

23. Ohestnut Sauoe. No. 8.

24. I pint of ah«Ued cbestnats, 1 quart of stock, 1 tcsepooiitul of tcmoii- juice, 1 Ublespoonfnl of floor, 2 of butter, salt and [teppor. Boil tlic cbeetnatB in water for aboat 3 minntes ; then plunge them into cold water, and rnb off tbe dark Ekini. Pnt ihem on to cook witb the stock, and boil gently nntil they will mash readily (about 1 hour). Masli as iiue as possible. Pot the butter and flour in a sauce-pau nnd cook until brown. Stir in to the aauce, and cook 2 minntes. Add seasoning, aiid rnb all through a sicre. This sauce is for roast turkey.

25. Celery Sauoe. No. 0-

26. Cot tbe tender parts of a head of celery very fine. Pour on water enongh to coTer them, and no more. C^rer tbe sauce-pan, and set where it will simmer 1 hour. Mix together 2 tablespoonfuls of flour and 4 of butter. When the celery has been boiling 1 hour, add to it the butter and flour, 1 pint of milk or cream, salt and pepper. Boil up ouce, and serre.

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28. Brown Mushroom Sauoe. No. 10.

29. I can of French mushrooms, 2 cupfuls of stocks, 2 tablespoonfuls of flour, 4 of butter, salt and pepper. Melt the batter. Add the flour, and stir until very dark brown ; then gradually add the stock. When this boils np, add the liquor from tbe mntbrooms. Season, and simmer 20 minutes. Skim off any fat that may rise to the top. Add the mush- rooms, and simmer 5 minutes longer. Too much cooking toughens the mushrooms. This anuce is to be served witb any kind of roasted, broiled or braised meats. It is especially nice with beef.

30. Beurre Nolr. No

31. 2 lablespoonfula of butter, 1 of rioegar, I of chopped parsley, 1 teaspoonful of lemon-jaice, ^ a teaapoooful of salt, J of a teupoonful of pepper. Put tbe butter in the frjring-pan, and when hot add the parsley and then the other ingredients. Boil up once. Thia uuce is for fried and broiled fish, and it is pcared over the 6eh before sending to tbe table.

32. Maitre d'Hdtel Butter. No. IS.

33. 4 tablMpoonfbls of butter, 1 of vinegar, 1 of lemon-juice, ^ a teaapoonfnJ of salt, ^ of a teaspoonfnl of pepper, 1 teaspoonfol of chopped parsley. Beat the butter to a cream, and gradually beat in tbe seasoning. This sauce is spread on fried and broiled meats and fish. It is particularly nice for fish and beef-steak.

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39. HollandalBO Sauoe. No- 13.

40. ^ a Uacupful of batUr, the jnioe of half.* lemon, the jolkt of 2 egg!>, « speck or cayenne, J a ODprnl of boiling water, ^ a t«aspoonfal of salt. Beat the butter to a crram ; then add the yolke, one by one, the lemoD-jiiice, pepper and salt. Place ibe bowl in which these ue mixed in a sance-pan of boiling water. Beat abont 1 minnte, till tbe ■auce begins to thicken, and add the boiling water, beating all the time. When like a soft cnstard il is done. The bowl. It thin, must be kept orer the fire only abont i miiintea, proTided the water boils all the time. The iance should be ponred around the moat or fish when it ia on the dieh.

41. Lobster Sauoe. Mo 14-

42. 1 small lobster, 4 tablespoonfnts of bntter, 2 of flour, j of a teaspoon- ful of cnjenne, 2 tabJespooiifals oF lemon-juice, I pint of boiling water. Cut the meat into dice. Pound the coral wilh 1 lableapoonfnl of the bntter. Bab the flour and the remainder of the bntter to a smooth paste. Add the water, pounded coral, and the seasonmg. Simmer 5 minutes, and then atrein on the lobster. Boil np once, and aerve. This sauce is for nil kinds of boiled Ash.

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44. Batter Sauce- No. 15-

45. 2 tablespoonf als of Hour, ^ a cupful of butter and 1 pint o! boiling water. Work tbc floor and butter toother ontil ligbt and croamy, and gradually add the boiling water. Stir constantly until it romea to a boil. Take from the fire and serve. A lablcBpoonful of lenion-jiiice and a sp«ck of cayenne may be added if you cliooao.

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47. Eg-ff Sauoe. No. 16.

48. 6 liard-boilcd ogg<i, chopped Rne ; half a cupful of boiling cream or milk, ami tbc butter foocc. Make the sauce, add the boiling cream or milk, and then the eggs. Stir well, aad serve.

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52. Curry Sauce. No. 17.

53. 1 lableepoonriil of butter, 1 ot lloiir, 1 teaspoonfiil of oiuiT powder. 1 l.irge slice of onion, 1 large eupftil of stocit, salt and pepper to taste. Cut the onion tine, and frj bronn in tlie batter. Add tlie flour and curry powder. Stir for 1 minate, add the stock, and .seaFou iviih the salt and pepper. Simmer 5 minutes; then strain and serve. Tliis sauco cjin be serred with broiled meats or fish.

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56. 2 cupfula of Brown (No. 1) Saace, 1 of cantomtne (common stock will do), 4 tablespoonf als of rinegar, 2 of chopped onion, 2 of chopped capers, 2 of chopped cucaniber pickles, ^ of a teaspoonful of cayenne, 1 teaspoonfal of SDgar, salt to taste. Cook the onion and vinegar in a sauce-pan 3 minntes; then add the sauce, consomme, sagar, salt and pepper. Boil rapidly for 5 minutes, stirriog all ths while. Add Ihc capers and pickle*, and boil 3 miontsi longer.

57. MBAT AND F16& SAUCES.

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61. Tomato Sauce. No- 19

62. 1 r[ii(irt of canned tomatoes, 2 tHlitesiioonfiils of boUcr, 2 of flour, f cloves ond a small slice of onion. Cook the tomato, onion and cloves 10 miimt«s. Heat the batter in a email frying-pan, and add tbe flour. Stir over the lire until smooth and bronn, and then stir into the tomatoes. Cook 2 minules. Season to taste with salt nnd pepper, and Tiib through a strainer nne enoogh tf> keep bad; the seeds. This naco \3 nice for fiali, meat and n

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67. Tartare Sauoe- No 20

68. The yolks of 2 uncooked eggs, ^ a cnpful of oil, 3 tablespoonfuls of vinegar, I of maatard, 1 teaspoonful of sugar, J of n toaspoonful rtf pepper, 1 teaepoonful of sfllt, 1 of onion-juice, 1 tableapoonful of chopped capers, 1 of chopped cucumber pickles. Beat tbe jotks and dry in- gredients nntil thsy are light and thick. The bond in which the dress- ing is made should be set in a pan of ice-water during the beating. Add a few drops of oil at a time till the dressing becomes very thick. After it has rpoche<l this stage the oil can be added more rapidly. When it gets so hard qb to be difficult to beat, add a little vinegar. Add the chopped ingredients the last thing. This sauce can be used wiiJi Tied aud broiled meats and fiah, and with meats served in jelly.

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70. Port Wine Sauoe for CNune. No- fil-

71. ^ ft tombler of cnrraDt jdlj, f « tumbler of port wiae, | k tambler or atock, ^ ft lefttpoonfol of iftlt, 2 tabloipooofnli of lemon-jnicfl, 4 cloret, A speck of my enne. Simmar the cloves - end atock together for 80 minntes. Strftio ad the other ingredienta enJ let all melt together. Part of the graTj from the game may be added to it.

72. Bread Sauoe for Qame- No- &2-

73. 2 cnpfnli o( milk, 1 of dried breftd-criimba, | of an oniim, S tftble spoonfuls of butter, and salt and pepper. Dry the bread in the oren, nnd roll into rather coarie crambs. Sift, and-pnt the fine cromba which come tbrough, and which make ftboat ^ of ft cnpfol, on to boil with the milk and onion. Boil 10 or 16 minates, and add 1 tftbletpoonfal of batter and the aeasonlng. Skim out the onion. Fry the ooftrae cromba n light brown in the remaining hotter, which mnst be rerj hot before ihej are put in. Cover the breaats of the roasted birds with these, and serve the sance poured around the birds, or in a gravj dish.

74. HKAT AND FISa SA.t'CES.

75. Ohampagme Sauoe No S3

76. Mix ihui'Dughl; I tables pooarul nt bntler nitU 1 of flour. Set tlie sauce-pan ou the fiiv, and siir coustaatlj until the mixtare U dark brown; then pour into it 4 pint of L>i>iliiig gravj. Poor in this gravj alowlj, and ttir alowly and continoallj. I^et it boil op odca, season well nith Bait nod pepper, and strain. Add ( cupful ot champagne, and

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Nutrition, whole recipe (rough)

Counts 18 of 21 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.