Sauces For Entrees, Fish, Fowl And Meats. Part 2

Description

This section is from the book "The Blue Grass Cook Book", by Minnie C. Fox. Also available from Amazon: The Blue Grass Cook Book.

Sauces For Entrees, Fish, Fowl And Meats. Part 2

Cranberry Sauce For Turkey

Wash 1 quart of berries. Cover with water in a porcelain kettle and cook till the skins burst. Mash and strain through a colander and return to fire. Add 1 cup of sugar and cook till thick. Mould in any shape and serve cold.

Cucumber Sauce

Mrs. Cyrus McCormick

1 dozen fresh green cucumbers,

1 dozen white onions,

1 quart of good cider vinegar.

Peel and grate the cucumbers and onions and place in a sieve to drain. Place the pulp in a bowl and add black and cayenne pepper and salt to taste and 1 quart or more of good vinegar.

Put in wide-mouthed bottles or little glass jars and put 1 tablespoon of olive oil in each before sealing.

This recipe requires no cooking, and will keep 2 years in a cool place.

Drawn Butter For Fowl

Melt 1/4 pound butter and stir in 2 teaspoons flour. Mix thoroughly and add 6 teaspoons of cold water, a little at a time. Cook till smooth. Add salt and pepper to taste. If preferred, add oysters while mixture is simmering.

Fish Sauce (No. 1)

V. C. G

1 pint of boiled milk,

2 tablespoons of butter, 1 tablespoon of flour,

1 tablespoon of wine,

1 tablespoon of capers,

1 egg,

Salt and cayenne pepper to taste.

Put the milk in a saucepan, and when it comes to a boil stir in a well-beaten egg, salt and pepper.

Cream the flour and butter till perfectly smooth, and stir into the milk until it thickens.

Have the capers in the sauce-dish and pour the sauce over them. Serve hot.

Fish Sauce (No. 2)

V. C. G

Make mayonnaise of yolks of 2 eggs and oil. Add 1 teaspoon of Worcestershire sauce, 1 grated onion, salt and pepper, and 1 tablespoon of lemon juice, chopped parsley, and pinch of cayenne pepper.

Hollandaise Sauce

St. Nicholas Hotel

Melt slowly 1/2 pound of best butter. Put 5 yolks of eggs in a saucepan with a lump of butter the size of an English walnut. Stir briskly with an egg-beater on medium hot place on range. Add a little melted butter, and as soon as it thickens, add gradually more melted butter (like oil for mayonnaise) till the half pound is used. The sauce should be thick. Season to taste, and add a few drops of lemon juice.

Horseradish Sauce

4 tablespoons of grated horseradish, 1 teaspoon of sugar,

1 teaspoon of salt,

1/2 teaspoon of pepper,

2 teaspoons of mixed mustard and vinegar,

3 or 4 tablespoons of cream.

To serve with hot beef. Put in a jar, which pl»ce in a saucepan of boiling hot water. Do not allow it to boil, or it will curdle.

Mint Sauce

Mrs. Henry C. Buckner

Put 4 tablespoonfuls of chopped mint, 2 tablespoonfuls of sugar, 1/4 pint of vinegar, into the sauce-boat. Let it remain an hour or two before serving.