German cookery for the English kitchen

Heat the butter and flour together to a pale golden colour, then, stirring continually, add first some of the stock cold and then the rest of the stock hot, and bring to the boil, still stirring continually. Then add all the other ingredients and stand the sauce on one side to simmer for a quarter of an hour. Strain through a hair sieve and use as the groundwork to many different kinds of sauces. Braune Grundsauce. (Brown Sauce.) The same ingredients as above, except that 3 oz. of flour are taken and the flour and butter are heated till of a dark brown colour. This and the previous sauce are used in making nearly all the following sauces, and are referred to as "white" or "brown" sauces. 56 Saucen. HeringB-Sauoe. (Herring Sauce.) For 6 Persons. Time of Preparation : i hour. i^ pint white sauce. Lemon juice. 2 herrings. Salt. Fillet the herrings, lay them in water for 2 hours, chop finely and add to the white sauce, which has been warmed in the meantime, but must not be allowed to boil any longer. The sauce should, just before serving, be flavoured with lemon juice to taste. It is improved by the addition of 2 tablespoonsful of cream. Sardellen-Sauoe. For 6 Persons, Time of Preparation : f hour. li pint white sauce. 2 shallots. 4 oz. Sardellen. I oz. butter. Remove the bones from the Sardellen. Boil these bones in the white sauce, then strain and add the fish and shallots, both chopped finely, and the butter. Tomaten-Sauce. (Tomato Sauce.) For 6 Persons, Time of Preparation : i hour. i^ pint white or brown sauce. I oz. raw smoked ham. f lb. tomatoes. I oz. butter. A little lemon juice. Make \\ pint of white or brown sauce and boil in it for 15 minutes the tomatoes cut into slices, the ham, chopped finely, and a little lemon juice. Pass through a sieve and then stir in the butter. Sauces. 57 Champi^on-Sauoe. (Mushroom Sauce.) For 6 Persons. Time of Preparation : i hour. i^ pint white sauce. 4 oz. mushrooms. The yolk of i egg. I oz. raw smoked ham. f oz. butter. A little lemon juice. Make i^ pint of white sauce, strain it, boil up in it the mushrooms, finely chopped, with the smoked ham, also finely chopped, and flavour with lemon juice. Then stir in the butter and finally the yolk of 1 egg. Frikassee-Sauoe. (Fricassee Sauce.) For 6 Persons, Time of Preparation : i hour. i\ pint white sauce. 3 Sardellen. I oz. butter. 6 champignons. I teaspoonful capers. Yolks of 3 eggs. I tablespoonful Rhine wine. A little lemon juice. Remove the bones from the Sardellen, chop the latter finely, prepare and cut up the champignons. Put both into the white sauce and boil up. Flavour with lemon juice and the wine, stir in the butter and just before serving, the yolks of eggs. Beohamel-Sauce. For 6 Persons. Time of Preparation : i hour. 3 oz. flour. 2 oz. butter. I pint stock. \ pint cream. 3 oz. chopped onions. I oz« finely chopped ham. Salt. Put the onions and 2 oz. butter into a saucepan. When the onions are transparent, strew in the flour, and when the latter is a delicate golden colour add the chopped ham and stock, stirring well. Boil for 10 58 Saucen. minutes, then strain through a sieve and stir in an additional oz. of butter and the cream which has been meanwhile brought to the boil. Should the sauce be served with potatoes, half the quantity of flour should be taken. This sauce may be greatly improved by the addition of about 3 tablespoonsful of roast chicken, turkey or veal, pounded in a mortar, the sauce being further flavoured with lemon juice and 4 pounded sweet almonds. This variation of the sauce is excellent with fish and chicken. Heerrettig-Saaoe. (HORSBRADISH SaUCE.) I*br 6 Persons, Time of Preparation : f hour. 4 a medium-sized horseradish. A pinch of nutmeg. 1 pint white sauce. 2 oz. butter.