This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Make a Drawn Butter; when you have finished it, take it from the fire, and add gradually the yolks of two eggs (beaten); then add juice of half a lemon, a teaspoonful of onion juice, and a tablespoonful of chopped parsley. Serve with boiled or baked fish and fish croquettes.
Make a Drawn Butter; when you have finished it, add one cup of boiled lobster, chopped fine, and the coral, if there be any, rubbed to a smooth paste with a tablespoonful of butter. Return it to the fire and stir for five minutes. Serve with fish.
2 tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 tablespoonful of lemon juice 1/4 teaspoonful of salt
Mix all the ingredients and knead well together in a bowl.
It should be perfectly smooth. Served with salt fish, broiled or fried.
This is also called Maitre d'Hotel Butter.
1 bunch of mint (ten stalks) 1 large tablespoonful of white sugar
4 tablespoonfuls of vinegar 1/2 teaspoonful of salt 2 dashes of black pepper
Chop the mint until very fine; then mix with it the sugar; add salt and pepper, and rub well, adding the vinegar little by little. Serve with roast lamb.
Make Brown Sauce No. 3, and add to it one pint of fresh or canned mushrooms; if the first, simmer gently for fifteen minutes; if the latter, only five. Take from the fire, and add the wine, if you use it.
The fat must be very brown before adding the flour, or the sauce will be muddled.
Make Brown Sauce No. 1, and add to it one dozen olives prepared as follows: With a sharp-pointed knife pare around and around the olive as you would an apple, keeping close to the stone; throw them in boiling water for ten minutes, then drain, and add them to the sauce; simmer gently for ten minutes. Serve with broiled steak or roast ducks.
Peel one dozen small onions, put them in a saucepan, cover with boiling water, add a teaspoonful of salt, and boil half an hour, then drain and press through a fine sieve. Make a White Sauce, add the onions to it, let it boil up once, and it is ready to use.
This is nice with boiled fowl.
Boil twenty-five oysters in their own liquor for one minute, stirring continually; drain, put the liquor back on the fire; add one cup of cream or milk; rub one tablespoonful of butter and two of flour to a smooth paste, and stir into the boiling liquor until it thickens. Chop the oysters into dice, add them to the sauce, season with salt and pepper, and take from the fire. This will curdle if boiled after adding the oysters. Serve with poultry and boiled fish.