Dainty dinners and dishes for Jewish families

1 1 oz. butter. £ gill boiling water. 1 teaspoonful flour. A little salt and vinegar. 1 good teaspoonful made mustard. Melt the butter in a saucepan, stir in the flour, add the mustard. When well mixed, stir in the boiling water, and simmer over the fire for two or three minutes, stirring well. Just before serving add sufficient salt and vinegar to flavour. ONION SAUCE. Sauce Souhise. * lb. onions. i oz. flour, a pint water. ^ oz. clarified dripping. Salt, pepper. Peel and cut up the onions, and boil till tender (about f hour) G2 with a little salt. Strain them, and throw away the water. Melt the dripping, stir in the flour, add the water, and a little pepper and salt, and stir it carefully over the fire till it thickens. Add the onions, rubbed through a sieve, stir, boil up, and serve. ORANGE SAUCE. Sauce a V Orange. Juice of 2 oranges. 2 tablespoon sful brown sugar. Rind of 1 lemon and ^ orange. J pint of water. Put ail the ingredients into a saucepan, boil for 10 minutes, pass through a fine sieve, and serve. PIQUANTE SAUCE. Sauce Piquante. 2 shallots. I Chopped capers, gherkins, and 2 tablespoonsful vinegar. ' olives. Gravy. Mince 2 shallots finely, put them in the saucepan with the vinegar, and boil till the vinegar is nearly gone. Add the chopped capers, gherkins, and olives, mix some thickened gravy with them, boil up, and serve without straining. RASPBERRY JAM SAUCE. Sauce aux Framboises. 1 pint of water. 4 tablespoonsful raspberry jam. 1 lemon. 1 tablespoonful sherry. Put the water into a saucepan, squeeze the juice of the lemon into it, add the jam, mix well, and let it boil. Remove it from the fire, stir in the sherry, and serve. This is an excellent sauce to serve with boiled puddings. Spinach, Parsley. Chives. RAVIGOTTE SAUCE. Sauce Vert Pre. Tarragon. Salad oil. Green Mayonnaise sauce. Parboil a little spinach, take equal quantities of it and of parsley, chives, and tarragon, and pound them to a stiff paste with a little salad oil. Rub this through a sieve, and mix it with green Mayonnaise sauce to taste. REMOULADEN SAUCE. Sauce Remoulade. 1 small onion. 1 sprig of parsley. 1 anchovy and a few capers. Oil. Vinegar and mustard. Pepper and salt. Chop the onion, parsley, anchovy, and capers very finely, add pepper and salt, and a little made mustard. Add oil, drop by drop, and thin with a few drops of vinegar. ROBERT SAUCE FOR i Sauce Robert. STEAKS. 1 onion. ^ oz. clarified fat. Pepper and salt to taste. 1 teaspoonful vinegar. i gill gravy or stock. 1 saltspoonful made mustard. 1 teaspoonful lemon juice. Peel, and chop up the onion, melt the fat, fry the onion in it till brown, add seasoning, and the other ingredients, bring all to the boil, and pour over the steak, or serve in a separate sauceboat. SPANISH SAUCE. 2 oz. smoked beef. \ lb. veal. $ lb. beef. 1 quart stock. 1 Spanish onion. 1 carrot. Parsley. Thyme. Sauce Espagnole. Bay leaf. 1 blade mace. Peppercorns. 2 cloves. Celery seed. 3 small mushrooms. Arrowroot. £ wineglassful white wine.