The century cook book

Pound all the ingredients finely in a mortar, and put them into the ketchup or walnut liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks, or mix it in the gravy. Mushroom Sauce. Take one can of mushrooms, strain off the liquor, cut the mushrooms in slices, and put in a sauce pan, with a lump of butter aud a large tablespoonful of flour, let all cook together, but brown very slightly, :- if at all. Squeeze in the juice of a lemon, add a tablespoonful of Mushrooms. Worcestershire sauce, and a pint of water or stock, stir all smooth, season with salt and a little cayenne pepper and serve hot. This sauce accompanies roast beef and veal, and also steak. " Hoilandaise " Sauce. Beat the yolks of three eggs with the juice of a lemon, and a half cupful of soft butter, stir this into a quart of hot allemande sauce, and keep stirring until the egg cooks; this will give the sauce a nice creamy appearance. This sauce can be poured over meat or fish just before it is served. French White Sauce. Take i small bunch of parsley, 2 cloves, ^ a bay leaf, i small faggot of savory herbs, salt to taste, 3 or 4 mushrooms, when obtainable; 2 pints of white stock, i pint of cream, i tablespoonful of arrowroot. Put the stock into a stewpan with the parsley, cloves, bay leaf, herbs and mushrooms; add a seasoning of salt, but no ground pepper, as that would give the sauce a dusky appear- Meat and Fish Sauces 75 ance, and should be for use. A small quantity of wine, or any liquor, would very much improve the flavor of this sauce. It is usually served with bread, rice, custard, or any dry pudding that is not very rich. Olive Sauce. Use >^ lb. of French olives, Y-z pint of stock, I teaspoonful of lemon juice. Carefully stone the olives by paring them round in ribbons so that they may recover their •shape when stoned. Blanch them in boiling water, and throw them into cold water for 5 "minutes, and stew slowly for half an hour in the gravy. Add the lemon and serve. Kidney Sauce. Take 2 kidneys, i tablespoonful of flour, pepper and salt, ^ The Olive. teaspoonful of each, i tablespoonful of stock, Yi glassful of claret. Skin and mince the kidneys into fine dice, shake the flour well over them, place all the other ingredients in a stewpan, and let it boil gently for five minutes. Place the stewpan at the side of the fire, add the kidneys, and stew all gently for ten minutes, being careful not to let it boil. Pour over roast fowl, or place in a separate tureen and serve. Epicurean Sauce. (For Steaks, Chops, Gravies or Fish.) Procure ^ pint of walnut ketchup, ^ pint of mushroom ditto, 2 tablespoonfuls of port, ^ oz. of white pepper, 2 oz. of shalots, ^ oz. of cayenne, Y^ oz. of cloves, ^ pint of vinegar. Put the whole of the ingredients into a bottle, and let it remain for a fortnight in a warm place, occasionally shaking up the contents. Strain, and bottle off for use. This sauce will be found an agreeable addition to gravies, hashes, stews, etc. Asparagus Sauce. You need i bunch of green asparagus, salt, i oz. of fresh butter, i small bunch of parsley, 3 or 4 green onions, i large lump of sugar, 4 table- "j^ Meat and Fish Sauces