Wine Sauce For Meat

One pint currant jelly, half a pound butter, three tablespoons-ful brown sugar, one of allspice, one pint port wine. Stew until thick. Good with venison, wild ducks and mutton.

Parsley Sauce

To a pint of hot drawn butter, add four tablespoonsful of chopped parsley. Season with pepper and salt and serve hot.

Pudding Sauce

One cup white sugar, a piece of butter the size of an egg, one wineglass of wine. Cream the butter and sugar, add one egg well beaten, and half a wineglass of boiling water the last thing before serving.

Wine Sauce

One pound sugar, half a pound butter, well mixed and stewed a little. Then beat up two eggs and stir them in. Put it on the fire and stew it a little more, then take it off and let it get cool. Put wine or rum, and nutmeg into it. Just before dinner heat it well, so as to have it hot for use.

Wine Sauce

One cup sugar, one of butter, the yolk of one egg. Cream all together and season with wine. Before sending it to the table add four tablespoonsful of boiling water; beat the white of the eggs very light and stir in.

Cold Sauce

Half a teacup cream, one pound sugar, five ounces butter, nutmeg, vanilla, or grated lemon. Mix and beat thoroughly.

Wine Sauce

Three cups sugar, one of butter, one of wine. Set the cup in boiling water for one hour.

Butter Sauce

Three-quarters of a cup of butter, one and a half cups of powdered sugar, four tablespoonsful of boiling hot starch, made of flour or corn starch, with either brandy, maraschino, wine, lemon juice and best vanilla, or any other flavoring preferred. Stir the butter with a fork to a light cream; add the sugar, and continue to beat it for one or two minutes. Just before serving stir in with an egg whisk the boiling starch and the flavoring.

Delicious Sauce For Boiled Fish And Cauliflower

Put one pint of cream in double boiler; when thoroughly heated, add one tablespoonful of butter and one of flour, which has been rubbed to a smooth paste. Let boil until it thickens; then add salt, cayenne pepper and lemon juice to taste.

White Sauce

Melt one tablespoonful of butter; add to it one of flour, and one-half pint of white stock. Stir until it boils; season with pepper and salt. This is the foundation for many other sauces.

Chestnut Sauce

Boil one pint of chestnuts, when done peel and mash them fine. Rub one tablespoonful of butter and one of brovm flour to a smooth paste, add one-half pint stock and one-half pint of cream or, one pint of stock and the chestnuts, stir continually until it boils. Season with salt, pepper, a little grated nutmeg and two wineglasses of Sherry wine. This quantity is enough for one dozen birds, or a large turkey.

Shad Roe Sauce

Wash two shad roes in cold water. Put them in a saucepan, add a teaspoonful of salt, cover with boiling water, and cover, simmer gently for fifteen minutes. Drain, remove the outer skin and mash fine. Make a white sauce, add roe gradually, boil up once and it is ready for use. Season with Sherry wine and grated nutmeg. Serve with baked shad.