The complete cook book

CELERY SAUCE. Cut in small pieces two heads of celery, and cook in one pint of water with one teaspoonful of salt in it; rub smooth one tablespoonful of butter and one of flour, and stir into a pint of milk ; pour this over the celery, let come to a boil, and serve with fowl. MUSHROOM SAUCE. Wipe carefully and cut into small pieces one-half pint of button mushrooms or one-half pint of mushroom flaps. Put into a cup of boiling water with one tablespoonful of butter and pepper and salt to taste. Let simmer for ten minutes, then thicken with a tablespoonful of butter and one of flour stirred together. Add the juice of half a lemon. Serve with meats. SWEET HERBS. The sweet herbs commonly used are sage, mint, summer savory, basil, sweet marjoram and thyme. CHESTNUT SAUCE FOR TURKEY OR FOWLS. Take half a pint of veal stock; half a pound of chestnuts ; peel of half a lemon ; a cupful of cream, a very little cayenne and salt. Remove the dark shell of the chestnuts, and scald them until the inner skin can be taken off. Then put them into the saucepan with the stock, the lemon peel cut very thin, some cayenne and salt. Let it simmer till the chestnuts are quite soft. 176 The Complete Cook Book. Rub it through a sieve; add the seasoning and cream, and let it simmer for a few minutes, taking care it does not boil, and stirring constantly. SAUCE PIQUANTE. Put a large spoonful of sweet butter in a stewpan, slice into it two onions, two carrots, a little thyme, two cloves, two eschalots and a bunch of parsley; add, if liked, a clove of garlic. Let them cook until the carrots are soft, then shake in a little flour, let it cook five minutes more, and add a cup of beef or veal stock, and half a cup of strong vinegar ; skim and strain through a sieve. Add salt and pepper when boiling. This is nice on cold meat. MUSHROOM SAUCE. Peel and wash the mushrooms, cut them in small pieces, and put them in a saucepan; cover them with water, and let them boil soft; then stir in butter mixed in flour, until it is thick enough to form a nice sauce; add pepper and salt. LEMON SAUCE FOR FISH. To half a pint of butter sauce, add the juice of a lemon and another lemon sliced ; take out the seeds and let all boil together. This is good with broiled Spanish mackerel or pompano, also with broiled fish. TO MAKE FRENCH MUSTARD. Put on a plate an ounce of the best mustard, add to it salt, a clove of garlic or a few tarragon leaves. Mince the garlic, stir it in, and pour on vinegar till it is of the proper thickness for use. SAUCE PIQUANTE. Take one tablespoonful of chopped parsley and rub it to paste, then add gradually, rubbing all the while, the yolks of three hard-boiled eggs; add a quarter of a teaspoonful of dry mustard, and a teaspoonful of The Complete Cook Book. 177 "Worcestershire sauce, mix until smooth, and add a tablespoonful of stock or warm water, stir continually until it boils, add a half-teaspoonful of salt, a dash of pepper, and it is ready to use. FRESH MUSHROOM SAUCE FOR STEAK. Wash and peel one pint of fresh mushrooms, put them in a porcelain lined or granite saucepan with a tablespoonful of butter; cook fifteen minutes, stirring constantly, and chopping with a silver spoon; then sprinkle over an even tablespoonful of sifted flour, mix, add two tablespoonfuls of stock or cream, and a palatable seasoning of salt and pepper ; pour over and around the steak. WHITE SAUCE.