BROWN SAUCE. — Fry 1 tablespoon of chopped onion in 1
tablespoon of butter; let this brown, but not burn, and then add 1
heaping tablespoon of flour; stir thoroughly and then add (a little at
a time) 1 cup of hot stock✪ Brown Sauce, stirring rapidly until it is smooth and
thick. Season to taste with pepper and salt, let it simmer 5 min-
utes; remove the onion by straining the sauce. Leave out the onion
if its flavor is not liked. Color with caramel. This will serve as the
foundation for many sauces by using various flavoring materials.
DRAWN BUTTER SAUCE.— Put 2 tablespoons of butter into a
sauce^pan and melt it, but do not let it turn brown; then add 1
tablespoon of flour and mix well; then add (a little at a time) 1 cup
of hot water, or white stock if you have it, stirring it thoroughly.
When smooth, add 1 large tablespoon of butter, cut in pieces, and stir
it in thoroughly. Add pep]per and salt to season, and strain it if not
perfectly smooth. This can be used as the foundation for many other
sauces. A few drops of lemon juice or vinegar can be added by
those who want it acid, and a little finely cut parsley✪ Drawn Butter Sauce can be added
also if desired.
Maitre d' Hotel Butter — Melt a teacup of butter in a sauce^panj
stir into it a tablespoon of corn-starch, then a pint of hot water; stir
well so that it will be smooth. Add the strained juice of a lemon,
a saltspoon of cayenne; salt to taste and add 2 large spoons of
chopped parsley✪ Maitre d' Hotel Butter. It is served with meat or boiled fish.
Butter, Montpelier. — Pick the leaves from water cress, which must
be green and fresh, chop thorn finely, dry them in a cloth and
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100 SAUCES FOR FISH, SHELL FISH AND MEATS
mince again; then thoroughly mix them with fresh butter until il is
of a bright green, seasoning with the pepper, or cayenne and s^.lt.
This is used as an appetizer, for spreading croutons, or to make a
garnish for savory dishes.
Horseradish Butter. — Thoroughly mix equal parts of horseradish
and butter, pass through a sieve and it is ready for use.
Garlic or Tarragon Butter can be prepared the same way, regulat-
ing the flavor by the proportion of butter used to the other ingredi-
ents.
Nut Butters. — Peanuts, hazel nuts, filberts or other nuts can be
pounded, mixed with butter, and then passed through a sieve. The
strength can be regulated by the proportions used. They are deli-
cious and easily made
Scented Butter. — Butter can be worked in a bowl with a few drops
of the essence of any scent desired, then passed through a sieve, and
it is ready for use.
CAPER SAUCE. — Melt a cup of butter in a sauce-pan, stir in 2
tablesi30ons of flour, then add a pint of hot water, stirring rajjidly
while it boils and thickens; add a little salt if needed, a trifle of
white pepper, and about a gill of jDickled capers. Caper sauce is
served with boiled fish, boiled mutton and lamb.
Mock Capers. — Pick full grown seeds of nasturtiums, but which
have not turned yellow, leaving 2 inches of the stem attached; wash
them, put in a glass jar, add vinegar enough to
cover, and in 7 or 8 days they can be used. ✪ Caper Sauce
Page 72 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BROWN SAUCE. — Fry 1 tablespoon of chopped onion in 1 tablespoon of butter; let this brown, but not burn, and then add 1 heaping tablespoon of flour; stir thoroughly and then add (a little at a time) 1 cup of hot stock, stirring rapidly until it is smooth and thick. Season to taste with pepper and salt, let it simmer 5 minutes; remove the onion by straining the sauce. Leave out the onion if its flavor is not liked. Color with caramel. This will serve as the foundation for many sauces by using various flavoring materials.
DRAWN BUTTER SAUCE.— Put 2 tablespoons of butter into a sauce pan and melt it, but do not let it turn brown; then add 1 tablespoon of flour and mix well; then add (a little at a time) 1 cup of hot water, or white stock if you have it, stirring it thoroughly. When smooth, add 1 large tablespoon of butter, cut in pieces, and stir it in thoroughly. Add pepper and salt to season, and strain it if not perfectly smooth. This can be used as the foundation for many other sauces. A few drops of lemon juice or vinegar can be added by those who want it acid, and a little finely cut parsley can be added also if desired.
Maitre d' Hotel Butter — Melt a teacup of butter in a sauce pan stir into it a tablespoon of corn-starch, then a pint of hot water; stir well so that it will be smooth. Add the strained juice of a lemon, a saltspoon of cayenne; salt to taste and add 2 large spoons of chopped parsley. It is served with meat or boiled fish.
Butter, Montpelier. — Pick the leaves from water cress, which must be green and fresh, chop them finely, dry them in a cloth and
. L.ct 0.
mince again; then thoroughly mix them with fresh butter until it is of a bright green, seasoning with the pepper, or cayenne and salt. This is used as an appetizer, for spreading croutons, or to make a garnish for savory dishes.
Horseradish Butter. — Thoroughly mix equal parts of horseradish and butter, pass through a sieve and it is ready for use.
Garlic or Tarragon Butter can be prepared the same way, regulating the flavor by the proportion of butter used to the other ingredients.
Nut Butters. — Peanuts, hazel nuts, filberts or other nuts can be pounded, mixed with butter, and then passed through a sieve. The strength can be regulated by the proportions used. They are delicious and easily made
Scented Butter. — Butter can be worked in a bowl with a few drops of the essence of any scent desired, then passed through a sieve, and it is ready for use.
CAPER SAUCE. — Melt a cup of butter in a sauce-pan, stir in 2 tablespoons of flour, then add a pint of hot water, stirring rapidly while it boils and thickens; add a little salt if needed, a trifle of white pepper, and about a gill of pickled capers. Caper sauce is served with boiled fish, boiled mutton and lamb.
Mock Capers. — Pick full grown seeds of nasturtiums, but which have not turned yellow, leaving 2 inches of the stem attached; wash them, put in a glass jar, add vinegar enough to cover, and in 7 or 8 days they can be used.
Records on this page
Brown SauceDrawn Butter SauceMaitre d' Hotel ButterChestnut SauceCaper Sauce