Dainty dinners and dishes for Jewish families

Pound all well together, pass through a hair sieve, and keep in a tin for use as required. HORSERADISH SAUCE. Sauce Raifort a VAnglaise. Grate horseradish and parsley root finely. Mix it with white vinegar, pepper, and salt, till it has a cream-like consistency. GERMAN HORSERADISH SAUCE. Sauce Raifort a VAllemandc. 1 glass white wine. £ gill wine vinegar. 1 gill stock. Horseradish, peel, and grate the stick of horseradish. 1 sour apple. 1 dessertspoonful castor sugar. Wash, scrape, and grate the apple, mix the other ingredients with them. Stir over the fire with a tiny piece of dripping, season with pepper and salt, and let it simmer for a few minutes. G LEMON SAUCE. Sauce aux Citrons. lb. loaf sugar. 3 lemons. 4 pint of water. 1 teaspoonful arrowroot. Boil the sugar and water together for 5 minutes. Moisten the arrowroot with a little cold water, add it to the sugar, stir in the juice of the lemons, boil up, and cook for 6 minutes. Serve hot. LEMON SAUCE FOR FOWLS. 2 yolks of eggs. 2 lemons. 1 dessertspoonful flour. pint of white stock. Salt, pepper. Beat the yolks, rub the flour in smoothly, add seasoning and the strained juice of the lemons. Stir it well, add the white stock, or some of the liquor in which a fowl was boiled, and put it on the fire. Let it boil up to thicken, stir well, and serve at once. MADEIRA SAUCE. Sauce Madère. 2 wineglasses of Madeira. 1 oz. glaze. 4 pint brown sauce. Pinch of castor sugar. Dust of cayenne. Reduce the wine and sauce to half, add the other ingredients, boil for 10 minutes, pass through a tammy, and use. MAITRE D’HOTEL SAUCE. Sauce Maître d'Hôtel. 2 oz. butter. Lemon juice. 2 teaspoonsful chopped parsley. Salt and pepper. Melt the butter, stir in the parsley, seasoning, and a few drops of lemon juice. Serve over fish, cutlets, etc. MAYONNAISE SAUCE. Sauce d'Mayonnaise. 1 raw egg yolk, x pint salad oil. [vinegar 1 dessertspoonful tarragon A few drops of lemon juice. } teaspoonful mustard. Salt, pepper, cayenne. Put the yolk into a basin, add the mustard, pepper, and salt, drop, stirring it all the time. and then the salad oil, drop by Then add vinegar and lemon juice to thin it a Tittle. Should the sauce curdle, it may be restored by adding another yolk of egg and stirring well. GREEN MAYONNAISE Mayonnaise Verte. 2 pint Mayonnaise sauce. 1 tablespoonful parsley. minced 1 shallot minced. 1 dessertspoonful tarragon minced. Add the minced vegetables to the Mayonnaise sauce, stir well, and serve cold. MINT SAUCE. Sauce Menthe. Fresh mint. | 2 tablespoonsful castor sugar. 5 tablespoonsful vinegar. Wash and dry some young mint leaves, and dry them in a clean cloth, without squeezing them. Chop finely about 3 tablespoonsful. Add them to the vinegar and sugar, and let it stand a short time. \ lb. mushrooms. 1 oz. clarified dripping 2 tablespoonsful breadcrumbs. MUSHROOM SAUCE. Sauce aux Champignons. 2 tablespoonsful good brown gravy. A little chopped parsley. Pepper and salt. Skin, wash, and dry the mushrooms, and chop them finely. Put them into a frying-pan with the fat, and cook them for about 10 minutes. Add the breadcrumbs, gravy, and seasoning, and cook all together for 3 or 4 minutes. Serve hot. MUSTARD SAUCE FOR BROILED FISH. Sauce Moutarde.