The century cook book

Normandy Sauce. Chop one-half of a can of mushrooms, two shalots, one dozen oysters, and six shrimps; let these articles simmer in a cupful of butter for ten minutes, then add a quart of allemande sauce, season with a glass of sherry and serve. Anchovy Sauce. To a quart ofallemande sauce' add one-half of a Shalots. bottle of anchovy sauce, mix well, and serve. The Anchovy. Ould Zealand Sauce. Put in a sauce pan a scant half cup of butter, one teacupful of good vinegar, and half a cupful of water, let then come to a boil, and then stir in two well beaten eggs, stir until it creams; if too thick add a little water; season with salt and white pepper. This sauce is excellent with boiled cod fish, either salt or fresh. Truffle Sauce. Slice an onion, a carrot, half of a small turnip and a medium sized potato and braise in a sauce pan with half a cupful of drippings. When the vegetables are a nice brown, add a tablespoonful of flour and let that brown also, Truffles. then add a quart of meat stock, and let it simmer for an hour or more, strain and season with the juice of a lemon, a glass of wine, a little Worcestershire sauce, and salt and pepper to taste. Chop your truffles and mix in this prepared sauce. Jelly Sauce for Game. Put in a sauce pan a glass of Madeira wine and half cupful of jelly, let it dissolve, then Celery in Glass. Meat and Fish Sauces 73 add one pint of dark sauce, as per receipt for truffle sauce; let it come to a boil and serve. This is fine for all kinds of game and poultry. Celery Sauce. Cut up fine two stalks of fine celery, leaves and all, and boil in a sauce pan for ten or fifteen minutes, drain off the water and put in the sauce pan with the celery a lump of butter the size of an egg, and a tablespoonful of flour; cook, but do not brown, then add a pint of milk and season with salt and pepper, stir until smooth and serve hot. Horseradish Sauce. {To serve with roast beef .) You need four tablespoonfuls of grated horseradish, i teaspoonful of pounded sugar, i teaspoonful of salt, ^ teaspoonful of pepper, 2 teaspoonfuls of made mustard, vinegar. Grate the horseradish, and mix it well with the sugar, salt, pepper and mustard; moisten it with sufficient vinegar to give it the consistency of cream, and serve in a tureen; 3 or 4 tablespoonfuls of cream added to the above, very much improve the appearance and flavor of this sauce. To heat it to serve with hot roast beef, put it in a bain marie, or a jar, which place in a saucepan of boiling water; make it hot, but do not allow it to boil, or it will curdle. Note. — This sauce is a great improvement on fhe old fashioned way of serving cold scraped horseradish with hot roast beef. The mi.\ing of the cold vinegar with the warm gravy cools and spoils everything on the plate. Of course, with cold meat, the sauce should be served cold. Oyster Sauce. Chop a dozen oysters fine and boil in their own liquor, skim and then add a pint of white sauce, season with salt and pepper, and the juice of a lemon. The Horseradish. 74 Meat and Fish Sauces A Good Sauce for Steaks. Take one oz. of whole black pepper, half oz. of allspice, i oz. of salt, ^ oz. of grated horseradish, ^ oz. of pickled shalots, i pint of mushroom ketchup or, walnut pickle.