A good-sized stick of horseradish✪ Horseradish Sauce No. 2 is required, which should be grated
into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a
pint of cream and vinegar to taste added. Stir all well together, and serve
in a pickle jar with roast beef. Carrie Long.
LOBSTER SAUCE.
Put the coral and spawn of a boiled lobster into a mortar and pound
to a smooth paste; melt butter the size of a large &gg with a wine-glass-
ful of vinegar and a teaspoonful of prepared mustard, now stir in the coral
and spawn and a pinch of salt and dash of pepper✪ Lobster Sauce; mix until smooth.
Mrs. M. p.
APPLE SAUCE TO SERVE WITH HEAT.
Pare, core and quarter tart juicy apples✪ Apple Sauce to Serve with Meat and stew u itil tender.
Sweeten and then beat with a granite spoon until they are light and lump-
less. Serve warm with roast pork, duck or goose. Emily B.
ASTRAKHAN SAUCE TO SERVE WITH MEAT COURSE.
Select red juicy apples, cut in halves, take out core but do not pare;
place in a shallow stew-pan with sufficient water to cover and a cupful of
white sugar✪ Astrakhan Sauce to Serve with Meat Course to every half dozen apples. Each half should cook on the
bottom of the pan, skin downward and be removed from the others when
done so as not to injure its shape. Stew slowly until the pieces are very
tender; remove to a platter and boil the syrup ten minutes longer. It
will then be like jelly. Pour it over the apples. A few pieces of lemon
peel boiled in the syrup adds to the flavor. Mrs. Lillie T,
CIDER APPLE SAUCE.
Boil two quarts of new cider until reduced to one, then put into it
only what pared and quartered apples✪ Cider Apple Sauce the syrup will cover; let the whole
simmer three hourso Marion.
396 MEAT AND FISH SAUCES AND GARNISHINGSo
BLONDE FISH SAUCE.
Put three tablespoonfuls of stock in a stew-pan and stew the follow-
ing ingredients one-half hour over a slow fire: An onion cut small, two
mushrooms, a sprig of parsley, a lemon thinly sliced and a glassfu) of white
wine. When nearly done add, by degrees, a cupful of melted butter and
the yolks of three eggs✪ Blonde Fish Sauce well beaten; keep stirring the pan over the fire
for four or five minutes, but do not allow the contents to boil. Strain
through a sieve and use it for any kind of fish. Mrs. Mattie French,
FISH SOUR SAUCE.
Heat one-quarter of a pint of good vinegar, stir into it one-half tea-
spoonful of made mustard, a little pepper and a slice of fresh butter✪ Fish Sour Sauce.
Serve when the butter is dissolved. Iqne Higgins.
TO BROWN FLOUR.
Spread a small quantity of flour✪ To Brown Flour upon a tin pie plate, set it upon a
moderately hot stove and stir continually until it is brown. Put away in
jars closely covered. It is frequently called for in coloring and thickening
sauces. Palmer House Chef.
TO BROWN BUTTER.
Put a piece of good butter✪ To Brown Butter into a hot granite pan and toss until it
browns. Stir brown flour into it until it is smooth and quite brown, but
not scorched. To be used for coloring sauces. Palmer House Chef.
TO MAKE MUSTARD.
Bring to a boil one-half cupful of vinegar; stir in three teaspoonfuls
of mustard, creamed in cold vinegar, one-half teaspoonful of sugar and a
salt-spoonful of salt✪ To Make Mustard. Let cook two minutes. L. P. M.
HOW TO MAKE FRENCH MUSTARD. ✪ How to Make French Mustard
Page 279 · 13 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
A good-sized stick of horseradish is required, which should be grated into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of cream and vinegar to taste added. Stir all well together, and serve in a pickle jar with roast beef. Carrie Long.
LOBSTER SAUCE.
Put the coral and spawn of a boiled lobster into a mortar and pound to a smooth paste; melt butter the size of a large egg with a wine-glassful of vinegar and a teaspoonful of prepared mustard, now stir in the coral and spawn and a pinch of salt and dash of pepper; mix until smooth.
Mrs. M. p. APPLE SAUCE TO SERVE WITH HEAT.
Pare, core and quarter tart juicy apples and stew until tender. Sweeten and then beat with a granite spoon until they are light and lumpless. Serve warm with roast pork, duck or goose. Emily B.
ASTRAKHAN SAUCE TO SERVE WITH MEAT COURSE.
Select red juicy apples, cut in halves, take out core but do not pare; place in a shallow stew-pan with sufficient water to cover and a cupful of white sugar to every half dozen apples. Each half should cook on the bottom of the pan, skin downward and be removed from the others when done so as not to injure its shape. Stew slowly until the pieces are very tender; remove to a platter and boil the syrup ten minutes longer. It will then be like jelly. Pour it over the apples. A few pieces of lemon peel boiled in the syrup adds to the flavor. Mrs. Lillie T,
CIDER APPLE SAUCE.
Boil two quarts of new cider until reduced to one, then put into it only what pared and quartered apples the syrup will cover; let the whole simmer three hours. Marion.
BLONDE FISH SAUCE.
Put three tablespoonfuls of stock in a stew-pan and stew the following ingredients one-half hour over a slow fire: An onion cut small, two mushrooms, a sprig of parsley, a lemon thinly sliced and a glassfull of white wine. When nearly done add, by degrees, a cupful of melted butter and the yolks of three eggs well beaten; keep stirring the pan over the fire for four or five minutes, but do not allow the contents to boil. Strain through a sieve and use it for any kind of fish. Mrs. Mattie French,
FISH SOUR SAUCE.
Heat one-quarter of a pint of good vinegar, stir into it one-half teaspoonful of made mustard, a little pepper and a slice of fresh butter. Serve when the butter is dissolved. Irene Higgins.
TO BROWN FLOUR.
Spread a small quantity of flour upon a tin pie plate, set it upon a moderately hot stove and stir continually until it is brown. Put away in jars closely covered. It is frequently called for in coloring and thickening sauces. Palmer House Chef.
TO BROWN BUTTER.
Put a piece of good butter into a hot granite pan and toss until it browns. Stir brown flour into it until it is smooth and quite brown, but not scorched. To be used for coloring sauces. Palmer House Chef.
TO MAKE MUSTARD.
Bring to a boil one-half cupful of vinegar; stir in three teaspoonfuls of mustard, creamed in cold vinegar, one-half teaspoonful of sugar and a salt-spoonful of salt. Let cook two minutes. L. P. M.
HOW TO MAKE FRENCH MUSTARD.
Records on this page
Horseradish Sauce No. 2Horseradish Sauce No. 3Lobster SauceLobster SauceApple Sauce to Serve with MeatAstrakhan Sauce to Serve with Meat CourseCider Apple SauceBlonde Fish SauceFish Sour SauceTo Brown FlourTo Brown ButterTo Make MustardHow to Make French Mustard