Cookery for every household

Dissolve 1 oz. butter in a small saucepan, and work the flour into it, cooking them together for a minute or two. Then draw the saucepan to the side of the fire, and pour in the water. Return to the fire and stir constantly until boiling. Boil all together for 10 or 12 minutes, season to taste, add a squeeze of lemon juice if liked, and, just before serving, add the remainder of the butter broken in small pieces. Strain before using. Note. — If this sauce is to be served with fish, the water in which the fish has been cooked should be used instead of plain water. If a plainer sauce is wished, omit the second piece of butter, using just 1 oz. 695. Mushroom Sauce, White J pt. good white sauce. | 1 tea-sp. lemon juice. 1 gill tinned mushrooms. | 1 table-sp. cream. Take J pint thick white sauce. Bechamel or Veloute Sauce (Recipe 672 or 673) is best, and make it very hot. Add the mushrooms, cut in halves or quarters, a little of the mushroom liquor, cream and lemon juice. Make all very hot, but do not cook long or the mushrooms will harden. Sometimes a little white wine is added. Serve with white meat or fish entrees ; if with the latter, the white sauce should be made with fish stock. 696. Mussel Sauce 2 doz. mussels. 1 oz. butter. 1 oz. flour. About }■ pt. fish stock or milk. 2 table-sps. cream. White pepper, salt. A squeeze of lemon juice. Prepare and cook the mussels as directed on p. 109, and carefully preserve the liquor. Make up this liquor to \ pint with fish stock or water. Then make a sauce in the ordinary way (see White Sauce, Recipe 671), using the butter, flour, and J pint of liquid, and cook it thoroughly. Add the mussels, cream, and seasoning, make all very hot over the fire, but do not boil again. When mushrooms can be procured fresh and good they make an excellent sauce, and a cheap substitute for oyster sauce for serving with boiled fish. The cream may be omitted. 697. Mustard Sauce (Sauce Moutarde) 1 oz. butter. 1 tea-sp. flour. 1 tea-sp. dry mustard. A pinch of salt. 1 tea-sp. chilli or 2 tea-sps. white vinegar. 1 gill water or fish stock. Melt the butter in a small saucepan without discolouring it, add the flour and mustard, and mix until smooth with a wooden spoon. Pour in the water or fish stock, stir until boiling, and cook 3 minutes. Add the vinegar and salt, and serve hot. A spoonful of cream may be added. Serve with grilled fish. 698. Another Way Make in the same way as Hollandaise Sauce (Recipe 723), adding 1 tea-spoonful made mustard to 1 gill of sauce. 699. Onion Sauce 2 or 3 onions. 1 oz. butter. 1 oz. flour. (Sauce aux Oignons) | pt. pot liquor or milk. Pepper, salt. A pinch of nutmeg. Boil the onions until they are tender, drain them well, and chop them finely. If the sauce is to be served with boiled meat, lift out some of the water in which the meat is cooking, allow it to cool, and use this for making the sauce. Make the sauce in the same way as White Sauce (Recipe 671), using the butter, flour, and meat liquor, and cook it thoroughly. Add the onions and seasoning, simmer a few minutes, and serve. The sauce can be made better by having an extra piece of butter, or a table-spoonful of cream added at the last. See also Sauce Soubise (Recipe 742). 700. Parsley Sauce (Sauce Maitre d’Hotel) 1 oz. butter. \ oz. flour.