Wash and mince finely four young onions; put them into a mortar
with a teaspoonful of chopped parsley, a teaspoonful of dry mustard, a
teaspoonful of salt, one-half teaspoonful of pepper and the hard-boiled
yolks of two eggs. Pound these ingredients until quite smooth. Put
them into a bowl and mix with them gradually three tablespoonfuls of
pure salad oil. The oil should be put in first in drops, and afterwards in
teaspoonfuls and the sauce should be well beaten between each addition.
If this point is carefully attended to there will be no danger of the sauce
curdling. When the oil is thoroughly incorporated, add three dessert-
spoonfuls of best vinegar and one of chilli vinegar. Mrs. S. Lampin.
CURRY-POWDER.
Curry-powder is a favorite dish with those who have resided in hot
climates, and is very much liked as a seasoning. It can be prepared
easily. Take one ounce of ginger, one ounce of mustard seed, one ounce
of pepper, three ounces of coriander seed, three ounces of tumeric, one-
half ounce of cardamoms, one-fourth of an ounce of cayenne pepper, one-
fourth of an ounce of cummin seed; pound fine and sift. These can be
procured at any druggist's. Carrie Earle.
TART BEEF SAUCE.
Four shallots finely chopped, one tablespoonful of butter, and four
tablespoonfuls of vinegar. Place in a stew-pan and stir over the fire with
a wooden spoon till the butter becomes clear, then add one ounce of flour
and stir in for three or four minutes. Now take one pint of common
stock broth, a little coloring, a pinch of pepper and boil all together fif-
teen minutes; then add a tablespoonful of chopped gherkins, and one
tablespoonful of minced parsley. Boil up together, skim and serve in a
sauce tureen. A nice sauce for roast beef. Catherine Hall.
MUSHROOn SAUCE.
Dissolve one-half teaspoonful of Liebig's beef extract in one-half pint
of boiling water. Fry one minced onion and one chopped carrot in a
little butter or dripping until lightly browned; pour the liquid over them,
let all boil together for ten minutes and add a dessert-spoonful of mush-
room ketchup, skim, strain, and it is ready for table. Lucy Willis.
S92 MEAT AND FISH SAUCES AND GARNISHINGS,
WHITE SAUCE.
A tablespoonful of butter is placed in a saucepan. As soon as it bub-
bles add a tablespoonful of flour and stir it for five minutes, when it may
be set on the back of the stove, and a cupful of milk poured in, the stir-
ring going on all the time. Use salt and pepper to taste. Water can be
used where the milk is called for, or more butter may be added. Some
like an egg, but it must cool a little before this is put in and then
be cooked a minute or so afterward. Hannah Fay.
nUSHROOM SAUCE— No. 2.
Pare and chop off the roots of one dozen small mushrooms, put in a
saucepan with two cupfuls of stock, salt and pepper to taste. Cook for
thirty minutes; thicken and serve. Mrs. A. Curtiss.
EQQ SAUCE. ✪ Egg Sauce
Page 276 · 6 recipe records on this page
Presented as published in 1917. 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
Wash and mince finely four young onions; put them into a mortar with a teaspoonful of chopped parsley, a teaspoonful of dry mustard, a teaspoonful of salt, one-half teaspoonful of pepper and the hard-boiled yolks of two eggs. Pound these ingredients until quite smooth. Put them into a bowl and mix with them gradually three tablespoonfuls of pure salad oil. The oil should be put in first in drops, and afterwards in teaspoonfuls and the sauce should be well beaten between each addition. If this point is carefully attended to there will be no danger of the sauce curdling. When the oil is thoroughly incorporated, add three dessertspoonfuls of best vinegar and one of chilli vinegar. Mrs. S. Lampin.
CURRY-POWDER.
Curry-powder is a favorite dish with those who have resided in hot climates, and is very much liked as a seasoning. It can be prepared easily. Take one ounce of ginger, one ounce of mustard seed, one ounce of pepper, three ounces of coriander seed, three ounces of tumeric, onehalf ounce of cardamoms, one-fourth of an ounce of cayenne pepper, onefourth of an ounce of cummin seed; pound fine and sift. These can be procured at any druggist's. Carrie Earle.
TART BEEF SAUCE.
Four shallots finely chopped, one tablespoonful of butter, and four tablespoonfuls of vinegar. Place in a stew-pan and stir over the fire with a wooden spoon till the butter becomes clear, then add one ounce of flour and stir in for three or four minutes. Now take one pint of common stock broth, a little coloring, a pinch of pepper and boil all together fifteen minutes; then add a tablespoonful of chopped gherkins, and one tablespoonful of minced parsley. Boil up together, skim and serve in a sauce tureen. A nice sauce for roast beef. Catherine Hall.
MUSHROOn SAUCE.
Dissolve one-half teaspoonful of Liebig's beef extract in one-half pint of boiling water. Fry one minced onion and one chopped carrot in a little butter or dripping until lightly browned; pour the liquid over them, let all boil together for ten minutes and add a dessert-spoonful of mushroom ketchup, skim, strain, and it is ready for table. Lucy Willis.
WHITE SAUCE.
A tablespoonful of butter is placed in a saucepan. As soon as it bubbles add a tablespoonful of flour and stir it for five minutes, when it may be set on the back of the stove, and a cupful of milk poured in, the stirring going on all the time. Use salt and pepper to taste. Water can be used where the milk is called for, or more butter may be added. Some like an egg, but it must cool a little before this is put in and then be cooked a minute or so afterward. Hannah Fay.
MUSHROOM SAUCE— No. 2.
Pare and chop off the roots of one dozen small mushrooms, put in a saucepan with two cupfuls of stock, salt and pepper to taste. Cook for thirty minutes; thicken and serve. Mrs. A. Curtiss.
EQQ SAUCE.
Records on this page
Egg SauceCurry-PowderTart Beef SauceMushroom SauceWhite SauceMushroom Sauce No. 2