Pungent and highly flavored sauces should be served
with foods that lack flavor, or with those the flavor of
which is obtrusive — so they may supply flavor in the
former case and modify it in the latter.
To call sauces, soups, and made dishes by arbitrary
names that give no idea of their component parts is con-
fusing and misleading to the average reader. Hence
the name given to each sauce in the following list is that
which best indicates its constituents and character.
Parsley Butter No. i. — To one tablespoonful of but-
ter add a teaspoonful of minced parsley and mix well.
Season and serve.
Parsley Butter No. 2. — Prepare as above and add
a teaspoonful of lemon juice.
Brown Butter No. i. — Cook in a small sauce-pan,
until brown, two tablespoonfuls of butter,✪ Parsley Butter No. 1 add a teaspoon-
ful of lemon juice or vinegar, season, and serve on
boiled fish, oysters, tripe, calf's brains, etc.
Brown Butter No. 2. — Make like Brown Butter No.
I, then add a tablespoonful of onion juice or grated
onion, a teaspoonful of sugar, and half a teaspoonful of
mustard. Season and serve.
Brown Butter No. 3. — Cook in a small sauce-pan
two tablespoonfuls of butter✪ Brown Butter No. 2 until brown, add one table-
spoonful each of vinegar and Worcestershire sauce,
season, and serve. Tomato catsup may be used in place
of Worcestershire sauce.
Drawn Butter. — Cook together until well mixed one
tablespoonful each of butter and flour, add one cup of
water or broth, simmer five minutes, then add another
tablespoonful of butter. Season and serve.
128 The Art of Cookeiy.
Egg Sauce. — To a cup of drawn butter add a hard-
boiled ^^% sliced or minced, and serve.
Mushroom Sauce. — Cook together, until a light
brown color, two tablespoonfuls each of butter and flour,
add a can of button mushrooms, with the water it con-
tains, and a cupful of water or broth. Simmer five min-
utes, stirring meanwhile, season, and serve. The flavor
of the mushroom is more distinct and pronounced if the
sauce is seasoned only with salt and mixed pepper. If
broth is used in the preparation of mushroom sauce in-
stead of water, it should be the broth of such meat as
the sauce is to be served with — for instance, chicken
broth when to be served with chicken, beef broth when
to be served with beef, etc.
Fresh Mushroom Sauce. — Put in a granite-ware or
porcelain-lined sauce-pan two tablespoonfuls of butter.
When hot add two cups of fresh, prepared mushrooms,
cover closely, and cook briskly two or three minutes.
Season to taste with salt and pepper, and serve with
broiled beefsteak, birds, or sweetbreads.
Brown Sauce No. i. — Cook together until brown two
tablespoonfuls each of butter and flour, add two cups of
water from the roasting pan, after it has been strained and
skimmed of grease, and simmer five minutes. Serve
with roast beef, mutton, veal, pork, turkey, chicken, etc.
Brown Sauce No. 2. — Cook together until brown two
tablespoonfuls each of butter and flour, add two cups of
soup stock, or water from the roasting pan, half a cup
of strained tomato, and a tablespoonful of lemon juice.
Simmer five minutes, season with salt and mixed pep-
per, and serve.
Meat Sauces. 129
✪ Sauce Piquant No. 1
Page 56 · 12 recipe records on this page
Presented as published in 1899. 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
Pungent and highly flavored sauces should be served with foods that lack flavor, or with those the flavor of which is obtrusive — so they may supply flavor in the former case and modify it in the latter.
To call sauces, soups, and made dishes by arbitrary names that give no idea of their component parts is confusing and misleading to the average reader. Hence the name given to each sauce in the following list is that which best indicates its constituents and character.
Parsley Butter No. i. — To one tablespoonful of butter add a teaspoonful of minced parsley and mix well. Season and serve.
Parsley Butter No. 2. — Prepare as above and add a teaspoonful of lemon juice.
Brown Butter No. i. — Cook in a small sauce-pan, until brown, two tablespoonfuls of butter, add a teaspoonful of lemon juice or vinegar, season, and serve on boiled fish, oysters, tripe, calf's brains, etc.
Brown Butter No. 2. — Make like Brown Butter No. I, then add a tablespoonful of onion juice or grated onion, a teaspoonful of sugar, and half a teaspoonful of mustard. Season and serve.
Brown Butter No. 3. — Cook in a small sauce-pan two tablespoonfuls of butter until brown, add one tablespoonful each of vinegar and Worcestershire sauce, season, and serve. Tomato catsup may be used in place of Worcestershire sauce.
Drawn Butter. — Cook together until well mixed one tablespoonful each of butter and flour, add one cup of water or broth, simmer five minutes, then add another tablespoonful of butter. Season and serve.
128 The Art of Cookeiy.
Egg Sauce. — To a cup of drawn butter add a hardboiled egg sliced or minced, and serve.
Mushroom Sauce. — Cook together, until a light brown color, two tablespoonfuls each of butter and flour, add a can of button mushrooms, with the water it contains, and a cupful of water or broth. Simmer five minutes, stirring meanwhile, season, and serve. The flavor of the mushroom is more distinct and pronounced if the sauce is seasoned only with salt and mixed pepper. If broth is used in the preparation of mushroom sauce instead of water, it should be the broth of such meat as the sauce is to be served with — for instance, chicken broth when to be served with chicken, beef broth when to be served with beef, etc.
Fresh Mushroom Sauce. — Put in a granite-ware or porcelain-lined sauce-pan two tablespoonfuls of butter. When hot add two cups of fresh, prepared mushrooms, cover closely, and cook briskly two or three minutes. Season to taste with salt and pepper, and serve with broiled beefsteak, birds, or sweetbreads.
Brown Sauce No. i. — Cook together until brown two tablespoonfuls each of butter and flour, add two cups of water from the roasting pan, after it has been strained and skimmed of grease, and simmer five minutes. Serve with roast beef, mutton, veal, pork, turkey, chicken, etc.
Brown Sauce No. 2. — Cook together until brown two tablespoonfuls each of butter and flour, add two cups of soup stock, or water from the roasting pan, half a cup of strained tomato, and a tablespoonful of lemon juice. Simmer five minutes, season with salt and mixed pepper, and serve.
Meat Sauces. 129
Records on this page
Parsley Butter No. 1Parsley Butter No. 2Brown Butter No. 1Drawn ButterSauce Piquant No. 2Brown Butter No. 2Sauce Piquant No. 1Egg SauceMushroom SauceFresh Mushroom SauceBrown Sauce No. 1Brown Sauce No. 2