New Delineator recipes.

Place the giblets (liver, heart and gizzard) and the neck in a saucepan, and cover them with cold water. Simmer slowly and when tender remove meat from the neck, and chop fine with the giblets, saving the water in which they were cooked. Heat the fat on top of the stove and when it is hot, stir in the flour. Cook two minutes, then add one cup of the stock left from cooking the giblets, pouring it in gradually so as not to thin the gravy too much. If the gravy seems too thick, add a little hot water. Lastly, put in the chopped giblets, and season to taste with salt and pepper. DRAWN-BUTTER SAUCE % cup butter i pint boiling water 4 tablespoons flour ^4 teaspoon salt Make a roux of four tablespoons of the butter and all of the flour. Gradually add the boiling water, stirring constantly over hot water, until the sauce comes to the boiling-point. Simmer until it is thick and smooth. When ready to serve, add salt and the remaining butter in small bits, beating constantly. MAITRE D'HOTEL SAUCE 2 cups drawn-butter sauce 2 egg-yolks I tablespoon lemon-juice Salt and pepper I tablespoon chopped parsley Add the lemon-juice and chopped parsley to the drawn-butter sauce. Let it cool slightly, add the beaten yolks and season with salt and pepper. Do not permit the sauce to boil after the addition of the egg-yolk. CURRANT JELLY SAUCE I onion i stalk celery I tablespoon butter i bay-leaf I tablespoon flour 2 tablespoons vinegar y2 cup currant jelly 2 cups stock Slice the onion and cook in the butter till it begins to color, then add the flour and herbs and stir until brown. Add the vinegar and the stock and simmer twenty minutes. Strain, skim off al! the fat, put in the jelly and stir it until it is melted. This sauce is used with game. MUSHROOM SAUCE 4 tablespoons butter or other i cup mushrooms, fresh or fat canned 4 tablespoons flour Salt and pepper 2 cups stock Make a brown sauce of the fat, flour and stock. Add one cup mushrooms and cook until hot. If mushrooms are not very gently treated, they will become tough. Too much cooking ruins them, three or four minutes being quite sufficient for those that have been canned and five or six for fresh ones. This sauce is used with any kind of roasted, broiled or braized meat, particularly with beef. OLIVE SAUCE 2 dozen olives 2 tablespoons flour 2 tablespoons salad oil i pint stock I slice onion Salt and pepper I lemon Place the olives in an earthenware bowl, cover with hot water and let them remain for half an hour to draw out the brine. Place the oil in a frying-pan, and add the onion; when this commences to color, add the flour. Stir until smooth. After it has cooked for two minutes, add the stock, and place where it will simmer gently. Pare the olives round and round as though paring an apple, leaving the pulp in a single strip. If this is done carefully, the olives will retain their shape. Place the olives in the sauce, add the seasoning, the juice of the lemon and simmer for twenty minutes. Skim carefully and serve. HOLLANDAISE SAUCE ^2 cup butter i teaspoon salt Yolks of 3 eggs ^4 teaspoon pepper Juice of y2 lemon ^ cup boiling water