This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
4 tablespoonfuls butter
2 tablespoonfuls flour
1 cupful boiling water
4 tablespoonfuls fat 4 tablespoonfuls flour
1 tablespoonful onion juice
2 cupfuls brown soup stock
3 drops Kitchen Bouquet 1/2 cupful sauted mushrooms Salt and pepper to taste
Use with steak or re-heated beef.
Horseradish Sauce Add one-quarter cupful grated horseradish, one teaspoonful powdered sugar, one-fourth teaspoonful mustard, and a tablespoonful of vinegar to one cupful of brown sauce. Use with beef, ham or tongue.
4 tablespoonfuls drippings or bacon fat 1/2 teaspoonful mixed pickle spice 1/2 teaspoonful sugar
1 cupful sifted canned tomatoes 1 cupful brown soup stock 4 tablespoonfuls flour
Tie the spice in a bit of cheesecloth and remove before serving.
2 cupfuls rich brown stock 2 tablespoonfuls butter or other fat 2 1/2 tablespoonfuls flour Bit of bay leaf
1 teaspoonful minced onion 1 clove
Salt and pepper 6 tablespoonfuls stuffed olives (sliced)
Melt the butter, add the onion, bay leaf and clove, and cook till the onion is soft. Remove the bay leaf and clove, add the flour slowly, then, gradually, the stock. Let boil up. Add the olives and let become very hot. Season to taste with salt and pepper.
1 1/2 cupfuls brown stock 3 tablespoonfuls butter or drippings 3 tablespoonfuls browned flour
1/2 teaspoonful Worcestershire sauce Salt and pepper to taste 1/2 cupful sliced stuffed olives
Melt the butter. When browned, stir in the flour. Then add the stock gradually. Let boil, add the Worcestershire, seasonings and the olives and serve very hot.
1 tablespoonful butter or drippings
1 1/2 tablespoonfuls flour
1 tablespoonful chopped onion
1 tablespoonful chopped peppers
1 teaspoontul salt 1/8 teaspoonful pepper 1 tablespoonful capers 1 1/2 cupfuls stewed and strained tomatoes
Melt the butter, add the peppers and onion and cook until light yellow. Then stir in the flour and add the tomato gradually. Let boil up once, add the seasonings and capers and serve. A few chopped mushrooms are an addition.
1 teaspoonful minced parsley 1/2 cupful cream or milk 1/4 teaspoonful salt Few grains pepper
Melt the butter, add the flour and stir constantly for three minutes; add the chicken liquor, celery liquor, and the cream or milk heated. Cook ten minutes, and add the minced celery, parsley and seasonings.