The Whitehouse Cookbook (1887) Part 29

LOBSTER SAUCE.

Put the coral and sp.a.w.n of a boiled lobster into a mortar with a tablespoonful of b.u.t.ter; pound it to a smooth ma.s.s, then rub it through a sieve; melt nearly a quarter of a pound of sweet b.u.t.ter, with a wine-gla.s.s of water or vinegar; add a teaspoonful of made mustard, stir in the coral and sp.a.w.n, 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 cornstarch previously wet up with cold water, the liquor from the salmon, one great spoonful of b.u.t.ter, 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 b.u.t.ter 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 b.u.t.ter 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. 1.

Make a pint of drawn b.u.t.ter, 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. 2.

Half a cupful of melted b.u.t.ter, half a cupful of vinegar, two tablespoonfuls of tomato catsup, salt, and a tablespoonful of made mustard. Boil ten minutes.

CELERY SAUCE.

Mix two tablespoonfuls of flour with half a teacupful of b.u.t.ter; have ready a pint of boiling milk; stir the flour and b.u.t.ter 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 b.u.t.ter, 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 b.u.t.ter, 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 much 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 subst.i.tute in the sauce.

[Ill.u.s.tration]

BREAD SAUCE.

One cup of stale bread crumbs, one onion, two ounces of b.u.t.ter, 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 saucepan 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 b.u.t.ter, 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 stewpan, 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 b.u.t.ter, 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.

ONION SAUCE.

Work together until light a heaping tablespoonful of flour and half a cupful of b.u.t.ter, and gradually add two cups of boiling milk; stir constantly until it come to a boil; then stir into that four tender boiled onions that have been chopped fine. Salt and pepper to taste.

Serve with boiled veal, poultry of mutton.

CHILI SAUCE.

Boil together two dozen ripe tomatoes, three small green peppers, or a half teaspoonful of cayenne pepper, one onion cut fine, half a cup of sugar. Boil until thick; then add two cups of vinegar; then strain the whole, set back on the fire and add a tablespoonful of salt, and a teaspoonful each of ginger, allspice, cloves and cinnamon; boil all five minutes, remove and seal in gla.s.s bottles. This is very nice.

MINT SAUCE.

Take fresh young spearmint leaves stripped from the stems; wash and drain them, or dry on a cloth. Chop very fine, put in a gravy boat, and to three tablespoonfuls of mint put two of white sugar; mix and let it stand a few minutes, then pour over it six tablespoonfuls of good cider or white-wine vinegar. The sauce should be made some time before it is to be used, so that the flavor of the mint may be well extracted. Fine with roast lamb.

SHARP BROWN SAUCE.

Put in a saucepan one tablespoonful of chopped onion, three tablespoonfuls of good cider vinegar, six tablespoonfuls of water, three of tomato catsup, a little pepper and salt, half a cup of melted b.u.t.ter, in which stir a tablespoonful of sifted flour; put all together and boil until it thickens. This is most excellent with boiled meats, fish and poultry.

BECHAMEL SAUCE.

Put three tablespoonfuls of b.u.t.ter in a saucepan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten peppercorns, a teaspoonful of salt; beat all well together; then add to this three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf and half a dozen mushrooms cut up.

Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half an hour, watching closely that it does not burn; then strain through a sieve. Most excellent with roast veal, meats and fish. _St. Charles Hotel, New Orleans_.

MAITRE D'HOTEL SAUCE.

Make a teacupful of drawn b.u.t.ter; add to it the juice of a lemon, two tablespoonfuls of minced onion, three tablespoonfuls of chopped parsley, a teaspoonful of powdered thyme or summer savory, a pinch of cayenne and salt. Simmer over the fire and stir well. Excellent with all kinds of fish.

WINE SAUCE FOR GAME.

Half a gla.s.s of currant jelly, half a gla.s.s of port wine, half a gla.s.s of water, a tablespoonful of cold b.u.t.ter, a teaspoonful of salt, the juice of half a lemon, a pinch of cayenne pepper and three cloves.

Simmer all together a few minutes, adding the wine after it is strained. A few spoonfuls of the gravy from the game may be added to it. This sauce is especially nice with venison. _Taber House, Denver_.

HOLLANDAISE SAUCE.

Half a teacupful of b.u.t.ter, the juice of half a lemon, the yolk of two eggs, a speck of cayenne pepper, half a cupful of boiling water, half a teaspoonful of salt; beat the b.u.t.ter to a cream, add the yolks of eggs one by one; then the lemon juice, pepper and salt, beating all thoroughly; place the bowl in which is the mixture in a saucepan of boiling water; beat with an egg-beater until it begins to thicken which will be in about a minute; then add the boiling water, beating all the time; stir until it begins to thicken like soft custard; stir a few minutes after taking from the fire; be careful not to cook it too long. This is very nice with baked fish.

CURRANT JELLY SAUCE.

Three tablespoonfuls of b.u.t.ter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flour, one pint of stock, salt, pepper. Cook the b.u.t.ter and onion until the latter begins to color. Add the flour and herbs. Stir until brown; add the stock, and simmer twenty minutes.