The economical cook book

Drain the juice from twenty-five or thirty oysters and pat it in a porcelain kettle, with three-quarters of a pint of rich milk, or creun and milk mixed ; rub to a paste three ounces of butter and a heaping tablespoonful of flour; stir it in the milk over the fire with a wooden spoon until it begins to thicken, then add the oysters, and simmer five minutes, stirring all the time * serve in a small oyster-tureen, with boiled turkey or chicken, or, as directed, with some kinds of boiled fish; add pepper and salt to your taste. * Egg Sauce. Melt in a sauce-pan three ounces of butter, stir in it a tablespoonful of flour ; when perfectly smooth, add nearly a pint of milk, salt to your taste ; have ready three eggs which have been boiled twenty minutes, cooled and chopped; when the same thickens, stir in the egg, give a boil up, stirring all the time; serve in a gravy or sauce-boat * Drawn Butter. Melt in a sauce-pan three ounces of butter, stir in it a tablespoonful of flour, add half a pint of boiling water, a little salt, and a tablespoonful of chopped parsley ; stir it over the fire until it thickens ; if too thick, add a little more water ; boil up and serve in a sauce-boat. (117) * Caper Sauce. Make the sanoe precisely as drawn butter, leaving out the parsley and adding capers in the place of it, and a tablespoonful of the caper vinegar. Haifa teacup of capers to half a pint of sauce. * White Sauce. Melt in a sauce-pan three ounces of fresh butter, stir in it a tablespoonful of flour to a smooth paste ; add rather more than half a pint of milk and a saltspoonful of salt ; stir over the fire until it thickens. Anchovy Sauce. Bone six anchovies, pound the flesh in a mortar until a paste ; melt in a sauce-pan three ounces of butter, stir in it a tablespoonful of flour; when smooth, add the anchovies, a little cayenne pepper and a tablespoonful of tomato catsup ; mix aU well together, and pour over a half pint of boiling water ; boil two minutes, stirring all the time ; add the juice of a lemon, and serve with boiled or baked fish. * To Brown Flour. Put half a pound of fiour upon a clean plate or in a small pan, and set it in a hot oven until brown all through ; stir it very often ; keep it in a dredge-box purposely for it. For gravies and some soups Horse-radish Sauce. Two tablespoonsful of grated horse-radish ] put it in a basin and add to it one teaspoonful of mustard, one of salt, a quarter of a teaspoon of pepper, one of sugar and two tablespoonsful of vinegar ; add a little cream or milk until a thickish paste. Serve with beefsteaks or cold meats. *Mushroom Sauce. Clean and cut in small pieces one dozen mushrooms, put them in a sauce-pan with butter the size of an egg, cayenne pepper and salt, the juice of a lemon and two tablespoonsful of mush- SAUCES. 119 room catsap ; stew until tender, then add half a teacup of broth and a teaspoonful of flour wet in oold water ; boil up and serve with beefsteak or game Mushroom Sauce, Vo. 2. Put in a sauce-pan a piece of butter the size of an egg, melt it and stir in it a teaspoonful of flour, mix smooth, add a teacup of broth, two tablespoonsful of chopped mushrooms (peel and wash before you chop them) ; chop very fine a small white onion, drop it into cold water, and drain dry; stir it in the sauoe, simmer ten minutes, then add the yolks of two beaten eggs and a little chopped parsley ; boil up and serve with roast lamb or game. * Horse-radish. Scrape the roots and grate them on a coarse grater ; put the grated horse-radish into a wide-mouthed bottle and coyer with good cider vinegar. Serve with roast beef. * Celery Sauce.