The Worcester salt cook book

Yolks of 3 eggs pepper Juice of % % cup boiling lemon water 29 Beat the butter to a cream, add the yolks of the eggs, one at a time, and beat well, then add the lemon juice, salt* and pepper. About five min- utes before serving, add the boiling water, a little at a time, stirring well. Place the bowl in a saucepan of boil- ing water, and stir rapidly until the sauce thickens like boiled custard. « Mushroom Sauce (D) 4 tablespoons lcup mush- fat rooms, fresh 4 tablespoons or canned flour Salt* and pep- 2 cups stock per Make a brown sauce of the fat, flour and stock. Add one cup mushrooms and cook until hot. If the mushrooms are overcooked they will become tough. Three or four minutes is suf- ficient for those that have been canned and five or six minutes for fresh ones. This sauce is used with any kind of roasted, broiled or braised meat, par- ticularly with beef. «Horseradish Sauce (D) 3 tablespoons Y¥, teaspoon prepared salt* horseradish ’% cup cream, ; whipped Fold horseradish and salt* into the whipped cream. Serve with baked ham. « Béchamel Sauce (D) ' 2 cups Y, cup butter chicken stock % cup flour 1 small onion, lcup scalded chopped Small bay leaf 6 whole pepper corns Dash of cayenne m 1 teaspoon salt* Y, teaspoon pepper Cook stock fifteen minutes with sea- sonings, strain. It should be reduced to one cup. Melt butter, add flour, and when smooth, add to stock and milk. Cool when thick and smooth, and it is ready to use. *Worcester Salt « Béarnaise Sauce (D) 4 tablespoons 1 teaspoon fat onion juice Yolks 4 eggs 1 teaspoon Ye teaspoon chopped salt* tarragon % teaspoon 1 teaspoon pepper chopped 1 tablespoon parsley tarragon vinegar Stir the fat until perfectly soft and creamy. Place the egg yolks and the salt* and pepper in the top of a double boiler and beat light with an egg beater, then add one-third of the fat and beat until smooth, add an- other third and beat again, and then add the remainder and beat until all is perfectly smooth. Add the vinegar and onion juice and beat again. Place over boiling water and cook for three minutes, beating constantly with the egg beater. Remove from the fire, put in the chopped parsley and tarragon and use immediately, « Spanish Sauce (D) 1 tablespoon 2 tablespoons minced lean fat raw ham 2 tablespoons 1 tablespoon flour chopped % cup stock celery % cup tomato 1 tablespoon juice chopped % teaspoon salt* carrot ¥y teaspoon \ 1 tablespoon pepper chopped onion Melt the fat. Add the ham and vege- tables and cook until they are brown. Make a sauce of this mixture and the flour, salt*, pepper and liquid. « Chateaubriand Sauce (D) 1 tablespoon fat 1 teaspoon 1 tablespoon minced - lemon juice parsley 1 teaspoon salt* 2cups Spanish Pepper sauce Whip together the fat, lemon juice, salt*, a pinch of pepper and minced parsley. Add the Spanish Sauce, re- heat, stir for a moment and serve. 30 « Beurre Noir (D) 2 tablespoons 1 taplespoon butter chopred 1 tablespoon parsley vinegar % teaspoon salt* 1 teaspoon ¥, teaspoon lemon juice pepper Place the butter in a frying pan and when it is browned add the other in- gredients. Boil up once and serve. This sauce is poured over fried or boiled fish just before serving. « Parsley Butter (D) 3 tablespoons 1 tablespoon butter chopped 1%, to 1 table- parsley spoon lemon ¥% teaspoon salt* juice VY, teaspoon pepper Cream butter and add lemon juice, chopped parsley, salt* and pepper. This may be used on fish or over po- tato balls. When intended for potato balls, one-half tablespoon of lemon juice will be enough. « Vinaigrette Sauce (D) 1 teaspoon salt* 1 tablespoon 14 teaspoon chopped pickle paprika 1 tablespoon Few grains chopped green