Melt one-half ounce butter, add two teaspoonfuls flour;
when smooth, add the necessary stock or water, boil un-
til smooth, season with pepper and salt, add a cupful of
capers with some of the vinegar. When mushrooms are
used instead of capers, the flour should be browned.
PARSLEY SAUCE.
Same as caper sauce, using chopped parsley. If a
green sauce is desired, boil a handful of parsley in watery
press out, chop fine, pass through a sieve, mix with
sauce. Use ior chicken stew.
OYSTER SAUCE.
In place of soup stock add the strained liquor ot the
oysters, add a little water and a few chopped oysters.
Use for turkey.
HOLLAND SAUCE.
Yelks of three eggs, one teaspoonful flour, one gill of j- J- , ;>
water, stir until smooth, add a little mace, set on fire; ^ ^ ^
when about to boil, add one-half pound butter, table-U v v
spoonful of vinegar, lemon juice and salt and pepper.
(Jan be changed to oyster, mustard and caper sauce.
HOLLAND SAUCE FOR FISH.
Beat the yelks of three eggs, one teaspoonful of flour,
some mace, a little sugar, one gill of white wine, one
gill of water, juice of one lemon, pepper and salt. Let
it come to a boil, then stir in one-quarter pound of
butter.
MUSTARD SAUCE WITH GREEN GHERKINS.
One teaspoonful of butter, two of flour, melt on the
stove without coloring, add one pint of soup stock or
water, boil up, add one teaspoonful mustard, cupful
gherkins, cut up, pepper and salt. Finish with the
yelks of two eggs.
[24]
ONION SAUCE.
Peel and cut up six small onions, fry in butter, add
flour and milk, pepper and salt, boil not too long, and
finish with the yelk of an egg.
MINT SAUCE FOR MUTTON OR LAMB.
Same as above, using mint in place of onions.
SAUCE FOR BEEF TONGUE.
After boiling tongues, skin them while hot, return to
the water in which they were boiled and cool; when
cold, slice thin. Let a small onion simmer in a table-
spoon ot butter, add a teaspoonful of flour and brown,
add one and one-half pint of water, two bay leaves, a
little mace, pepper, but no salt if tongues are pickled,
one lemon ; when smooth, add slices of tongue and
thicken with yelk of an egg.
SAUCE FOR HARD BOILED EGGS.
Yelks of three eggs, one teaspoonful of flour, one-half
pint of milk, pepper and salt, add the eggs cut length-
wise. Let it boil up, then add one tablespoonful of
vinegar and serve.
FRENCH ART SAUCE.
SAUCE, A LA BECHAMEL.
Put in a saucepan one-half ounce butter, one-half
small onion, one-half pound chopped lean veal, one car-
rot, fry for a few minutes without coloring, add two
tablespoonfuls of flour, stir well, add three pints of water,
one pint boiling cream, salt and white pepper, half tea-
spoonful each, let simmer one hour and strain. Measure
and add to each pint a glass of sweet cream and beat un-
til cold; when wanted for patties or stews, add to eaeh
pint one ounce of butter, heat, beat well and pour over
meat.
SAUCE BORDELAISE.
One tablespoonful of chopped white onion, tablespoon-
ful of butter, salt, white pepper, one-half pint white
[25]
wine^reduce by boiling to one-quarter pint, add small
pint of dark gravy, a little chopped parsley, spoonful of
capers, boil up and finish with the yelk of an egg.
SAUCE TARTAR.
Half pint mayonnaise, one tablespoon of salad herb,
one teaspoon of dry mustard, one of capers and onions;
mix all together and serve.
SAUCE VINAIGRETTE.
Chop fine a small onion, a spoonful capers, one-half
teaspoonful of parsley, one-half teaspoon black pepper
and salt, three tablespoonfuls vinegar, five tablespoon-
fuls olive oil; mix well and serve cold,
SAUCE A LA RAVIGOTTE.
Boil in salt water a handful of parsley, celery tops,
leak and estragon about ten minutes, then chop with a
little butter, pass through a sieve; make a pint white
Holland sauce, add the herbs, pepper salt, and the juice
of one lemon. Use for lobster and fish.
SAUCE ROBERT.
Page 6
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Melt one-half ounce butter, add two teaspoonfuls flour; when smooth, add the necessary stock or water, boil until smooth, season with pepper and salt, add a cupful of capers with some of the vinegar. When mushrooms are used instead of capers, the flour should be browned.
PARSLEY SAUCE.
Same as caper sauce, using chopped parsley. If a green sauce is desired, boil a handful of parsley in watery press out, chop fine, pass through a sieve, mix with sauce. Use for chicken stew.
OYSTER SAUCE.
In place of soup stock add the strained liquor of the oysters, add a little water and a few chopped oysters. Use for turkey.
HOLLAND SAUCE.
Yelks of three eggs, one teaspoonful flour, one gill of j- J- , ;> water, stir until smooth, add a little mace, set on fire; ^ ^ ^ when about to boil, add one-half pound butter, table-U v v spoonful of vinegar, lemon juice and salt and pepper. Can be changed to oyster, mustard and caper sauce.
HOLLAND SAUCE FOR FISH.
Beat the yelks of three eggs, one teaspoonful of flour, some mace, a little sugar, one gill of white wine, one gill of water, juice of one lemon, pepper and salt. Let it come to a boil, then stir in one-quarter pound of butter.
MUSTARD SAUCE WITH GREEN GHERKINS.
One teaspoonful of butter, two of flour, melt on the stove without coloring, add one pint of soup stock or water, boil up, add one teaspoonful mustard, cupful gherkins, cut up, pepper and salt. Finish with the yelks of two eggs.
[24]
ONION SAUCE.
Peel and cut up six small onions, fry in butter, add flour and milk, pepper and salt, boil not too long, and finish with the yelk of an egg.
MINT SAUCE FOR MUTTON OR LAMB.
Same as above, using mint in place of onions.
SAUCE FOR BEEF TONGUE.
After boiling tongues, skin them while hot, return to the water in which they were boiled and cool; when cold, slice thin. Let a small onion simmer in a tablespoon ot butter, add a teaspoonful of flour and brown, add one and one-half pint of water, two bay leaves, a little mace, pepper, but no salt if tongues are pickled, one lemon ; when smooth, add slices of tongue and thicken with yelk of an egg.
SAUCE FOR HARD BOILED EGGS.
Yelks of three eggs, one teaspoonful of flour, one-half pint of milk, pepper and salt, add the eggs cut lengthwise. Let it boil up, then add one tablespoonful of vinegar and serve.
FRENCH ART SAUCE.
SAUCE, A LA BECHAMEL.
Put in a saucepan one-half ounce butter, one-half small onion, one-half pound chopped lean veal, one carrot, fry for a few minutes without coloring, add two tablespoonfuls of flour, stir well, add three pints of water, one pint boiling cream, salt and white pepper, half teaspoonful each, let simmer one hour and strain. Measure and add to each pint a glass of sweet cream and beat until cold; when wanted for patties or stews, add to eaeh pint one ounce of butter, heat, beat well and pour over meat.
SAUCE BORDELAISE.
One tablespoonful of chopped white onion, tablespoonful of butter, salt, white pepper, one-half pint white
[25]
wine^reduce by boiling to one-quarter pint, add small pint of dark gravy, a little chopped parsley, spoonful of capers, boil up and finish with the yelk of an egg.
SAUCE TARTAR.
Half pint mayonnaise, one tablespoon of salad herb, one teaspoon of dry mustard, one of capers and onions; mix all together and serve.
SAUCE VINAIGRETTE.
Chop fine a small onion, a spoonful capers, one-half teaspoonful of parsley, one-half teaspoon black pepper and salt, three tablespoonfuls vinegar, five tablespoonfuls olive oil; mix well and serve cold,
SAUCE A LA RAVIGOTTE.
Boil in salt water a handful of parsley, celery tops, leak and estragon about ten minutes, then chop with a little butter, pass through a sieve; make a pint white Holland sauce, add the herbs, pepper salt, and the juice of one lemon. Use for lobster and fish.
SAUCE ROBERT.