European and American cuisine

White Onion Sauce. — Peel 4 medium-sized white onions; place them in a saucepan; cover with boiling water and Vs teaspoonful salt, boil till tender, which will take about 30 minutes ; when done drain off all the water ; chop the onions fine, and mix them with the following sauce : Melt in a saucepan 2 ounces of butter, add 1 heaping tablespoonful flour, stir and cook 3 minutes ; then add 1 pint of boiling white broth, cook 3 minutes ; add the chopped onions and let the whole boil a few minutes longer ; season with 1 even teaspoonful salt, 7^ even teaspoonful white pepper, and serve. Sirup Sauce. — Cut 2 ounces of larding pork into small dice-shaped pieces ; place them in a saucepan over the fire, and fry light brown ; then add 1 heaping tablespoonful flour, stir for a few minutes ; add ly, cup boiling water, stir and cook 3 minutes ; add Vg cupful sirup and 4 tablespoonfuls vinegar ; or add sirup and vinegar to taste. This sauce is served hot in north Germany with plain boiled dumplings, and when cold it is served with lettuce and pancakes. Spanish Sauce. — Place a saucepan with 1 ounce butter over the fire ; add 2 tablespoonfuls fine-cut raw ham, the same of onion, carrot, and celery, cook 5 minutes ; then add 1 heaping tablespoonful flour, stir and cook 3 minutes ; add 1 pint of soup stock or broth, 1 even teaspoonful salt, 6 whole peppers, and a bouquet ; boil slowly 10 minutes ; then strain, and serve. If stock or broth is not at hand add to 1 pint boiling water 1 teaspoonful beef extract 94 SAUCES. Champagne Sauce. — Place a small saucepan with 2 fine-chopped shallots and 1 ounce butter over the fire, cook 3 minutes ; add Ys pint champagne, 2 cloves, 6 coarsely pounded peppers, Vt blade of mace, V^ bay leaf, cover and cook till reduced to one half. Prepare a Spanish sauce the same as in foregoing recipe ; strain the essence through a napkin, add it to the sauce, cook for a few minutes, and serve. Olive Sance. — Put % cupful fine-cut prepared olives into the Spanish sauce ; cook 6 minutes, and serve. Another way is to remove the pits from 12 salted olives, let them lay for 20 minutes in warm water; press the olives back into their natural form; put them into the Spanish sauce ; cook 10 minutes ; add the juice of % lemon, and serve. Raisin Sauce. — Put 1 cupful raisins in a saucepan ; cover with Vs cupful water, Y^ cupful white wine, and boil 20 minutes. At the same time place a saucepan with 1 tablespoonful butter over the fire ; add 1 fine-cut onion, a little fine-cut ham, and carrot, cook 5 minutes, then add 1 heaping tablespoonful flour ; stir for a few minutes ; add 1 pint boiling water, 1 tablespoonful liquid beef extract, 3 cloves, 1 bay leaf, 6 crushed peppers, 1 blade of mace, 1 even teaspoonful salt, Yi teaspoonful pepper; cook 10 minutes; then strain it into a clean saucepan ; add the raisins, return the saucepan to the fire ; add 1 tablespoonful lemon juice and 1 tablespoonful sugar; cook for a few minutes; then serve with boiled beef -tongue or boiled ham. Polish Sauce. — Prepare 1 pint of Spanish sauce ; add 4 ounces finely pounded almonds, 4 ounces raisins, the juice of 1 lemon, 1 teaspoonful sugar, Yt cupful white wine ; boil slowly 20 minutes ; then strain ; if necessary, add little salt. Serve with boiled beef tongue.