Mrs. Lincoln's Boston cook book

Olive Sauce (for Roast Duck) . — Soak twelve olives in hot water enough to cover, thirty minutes, to extract the salt. Pare them round and round, close to the stone, leaving the pulp in a single piece, which should curl back into the natural shape after the stone is removed. Make one cup of brown sauce, add the olives, and simmer ten minutes. Cumberland Sauce, — To one cup of brown sauce add one teaspoonful of made mustard, two tablespoonfuls of currant jelly, and two tablespoonfuls of wine. Flemish Sauce (for Beef or Veal) . — Cut a cupful of the red part of carrot into quarter-inch dice, and cook in boiling salted, water till tender. Make one cup of brown sauce, add the cooked carrot, half a tablespoonful of chopped parsley, one tablespoonful esich of chopped pickles and grated horseradish. Sauce a la Italienne, — Fry one tablespoonful of fine chopped shallots in one tablespoonful of salad oil till yellow. Add one bay leaf, a sprig of parsley, one tablespoonful of chopped mushrooms; fry five minutes. Remove the bay leaf, add two tablespoonfuls of flour, mix well, and add one cup of stock. When smooth, add two tablespoonfuls of mushroom catchup, and one teaspoonful of essence of anchovy. Serve without straining. Chestnut Sauce (for Roast Turkey). — Remove the shells from one pint of large chestnuts. Scald or boil them three minutes to loosen the inner skin. Remove the skin ; break them in halves, and cook them over carefully. Cook in salted boiling water or stock till very soft. Mash fine in the water in which they were boiled. Cook one tablespoonful of flour in two tablespoonfuls of brown butter^ stir into the chestnuts and cook five minutes. Add salt and pepper to taste. The boiled chestnuts may be added to the gravy made from the drippings of the poultry, or to one cup of white The Boston Cook Booh sauce. Common chestnuts are much sweeter and more highly flavored, but it takes a long time to prepare them. Peanut Sauce may be made in the same manner. Port Wine Sauce (for Venison). — Half a cup of port wine, half a glass of melted currant jelly , one saltspoonful of salt, a little cayenne pepper, one teaspoonful of lemon juice, half a cup of thick brown stock, or half a cup of the drippings from the meat freed from fat. Heat all together till very hot. Espagnole Sauce. — Boil one quart of strong consomme or rich, highly seasoned brown stock, till reduced to one pint. Then use it as given under the rule for brown sauce, and flavor with wine. Bread Sauce (for Game). 1 pint milk. % teaspoonful salt. cup fine bread crumbg. % saltspoonful pepper. 2 tablespoonf uls chopped onion. % cup coarse bread crumbs. 1 tablespoonf ul butter. 1 tablespoonf ul butter. Boil the flne bread crumbs and onion in the milk fifteen minutes, and add' the butter, salt, and pepper. Fry the coarse bread crumbs in another tablespoonful of butter till brown. Pour the sauce around the birds, and sprinkle the brown crumbs over the whole. Soubise Sauce (for Lamb or Mutton Chop). Boil three large onions till very soft. Drain, and rub the onion through a sieve. Stir the onion pulp into half a pint of white sauce made with milk or cream. Tomato Sauce (for Macaroni).