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Free Books / Cooking / The American Housewife / |  |
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Gravies And Sauces |
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Free Books / Cooking / The American Housewife / | |
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Gravies And Sauces |
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This section is from the "The American Housewife" book, by Experienced Lady. Also available from Amazon: The American Housewife.
Mix two or three tea spoonsful of flour with a little cold water - stir it till free from lumps, thin it, and stir it into half a pint of boiling water - let it boil two or three minutes, then cut up about a quarter of a pound of butter into small pieces, and put it with the flour and water - set it where it will melt gradually. If carefully mixed, it will be free from lumps - if not, strain it before it is put on the table. If the butter is to be eaten on fish, cut up several soft boiled eggs into it. A little curry powder sprinkled into it, will convert it into curry sauce.
Put a couple of ounces of butter into a frying pan - set it on the fire - when of a dark brown color, put in half a tea cup full of vinegar, a little pepper and salt. This is nice for fish, salad, or eggs.
Meat, when put down to roast, should have about a pint of water in the dripping pan. A little while before the meat is done, stir up the drippings, put it in a skillet, and set it where it will boil. Mix two or three tea spoonsful of flour smoothly, with a little water, and stir it in the gravy when it boils. Lamb and veal require a little butter in the gravy. The gravy for pork and geese, should have a little of the dressing, and sage, mixed with it. If you wish to have your gravies look dark, scorch the flour that you thicken them with, which is easily done by putting it in a pan, setting it on a few coals, and stirring it constantly till it is a dark brown color, taking care that it does not burn. Enough can be burnt at once to last a long time.
Boil a couple of eggs three minutes - then mix it with a mustard spoonful of made mustard, a little salt, pepper, half a tea cup of salad oil, or melted butter, and half a tea cup of vinegar. A table spoonful of catsup improves it.
Warm half a pint of the drippings, or liquor the meat was boiled in - mix a couple of tea spoonsful of scorched flour with a little water, and stir it in when the gravy boils. Season it with salt, pepper, and cloves - stir a table spoonful of currant jelly in, and just before you take it from the fire, half a tumbler of wine. Many people prefer melted currant jelly to any other sauce for venison or mutton.
Boil one onion and half a tea cup of rice with a blade of mace, till very soft, in just water enough to cover it - then stir in half a pint of milk, a little salt, and strain it. This is a nice accompaniment to game.
Take the juice of the oysters, and to a pint put a couple of sticks of mace, a little salt and pepper. Set it on the fire - when it boils, stir in a couple of tea spoonsful of flour, mixed with milk. When it has boiled several minutes, stir in half a pint of oysters, a piece of butter, of the size of a hen's egg. Let them scald through, then take them up.
Take five or. six heads of celery - cut off the green tops, cut up the remainder into small bits, and boil it till tender, in half a pint of water - mix two or three tea spoonsful of flour smoothly with a little milk - then add half a tea cup more of milk, stir it in, add a small lump of butter, and a little salt. When it boils, take it up.
Peel two or three onions, cut them in slices, flour and fry them brown, in a little butter - then sprinkle in a little flour, pepper, salt, and sage - add half a pint of the liquor the poultry was boiled in, and a table spoonful of catsup. Let it boil up, then stir in half a wine glass of wine if you like.
Boil lean beef or veal till tender. If you have any beef or veal bones, crack and boil them with the meat, (they should be boiled longer than the meat,) together with a little salt pork, sweet herbs, and pepper and salt. When boiled sufficiently, take it off, strain it, and let it remain till the next day - then skim off the fat, take up the jelly, and scrape off the dregs that adhere to the bottom of it - put in the whites and shells of several eggs, several blades of mace, a little wine, and lemon juice - set it on the fire, stir it well till it boils, then strain it till clear through a jelly bag.
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