Fry an onion, a half clove of garlic, and a small piece of
ginger root, all sliced fine, in three tablespoons of olive oil,
without browning; add a heaping tablespoon of cu.rry
powder and one of flour, then a pint of white stock or
milk✪ Curry Sauce— Hindustani, and simmer for twenty minutes ; strain and season
with salt and cayenne ; add the cream of a fresh cocoanut
(No. 118) and heat, without boiling, in a double boiler; add
the meat, or whatever is to be curried, and when quite hot,
serve with rice.
125. DRESSING FOR COLD MEAT OR FISH
Beat a cup of French dressing with an egg-beater until
creamy, then add a finely chopped green pepper, a pimiento,
a small onion, grated, and a teaspoon of finely chopped
parsley✪ Dressing for Cold Meat or Fish.
44 FISH & ME A T SA UCES & SALAD DRESSINGS
126. DUTCH SAUCE
Melt a tablespoon each of butter and flour together in a
saucepan ; add a cup of hot water and stir until it boils and
thickens ; then add the juice of a lemon, cool a little and beat
in the yolk of a large egg. Beat with an egg-beater and add
two tablespoons of butter and vinegar, salt and cayenne to
taste. Serve hot or cold.
127. EAST INDIAN SALAD DRESSING
Rub the yolks of two hard-boiled eggs smooth with half
a cup of sweet oil, a teaspoon of curry powder, two table-
spoons of tarragan vinegar, salt and cayenne to taste.
128. FISH SAUCE— GERMAN
Chop very fine a teaspoon each of the following herbs :
borrage, chives, pimpernels, tarragon, chevril, parsley; also
two hard-boiled eggs. Mix with one and a half tablespoons
of vinegar, a little salt, paprika, and a pinch of sugar, and
stir it all into a cup of thick sour cream. Serve with fried
or boiled fish.
129. FISH SAUCE— ITALIAN
Mash together until smooth three anchovies and two hard-
boiled eggs, chopped ; three gherkins, chopped ; a teaspoon
of parsley, chopped to a powder, and a teaspoon of onion
juice. Add two raw yolks, a teaspoon of French mustard,
salt, paprika and juice of a lemon and beat until smooth.
Serve with fried or cold fish.
130. FISH SAUCE— RUSSIAN
Freshen two salted anchovies in water; drain and pound
to a paste with the yolks of two hard-boiled eggs ; add two
teaspoons of French mustard and the yolk of an egg; then
beat in two tablespoons of vinegar and six of sweet oil.
Season with salt and paprika, then add half a cup of smoked
salmon cut in dice. Serve with cold fish.
131. GRIBICHE HORSERADISH SAUCE— PARISIAN
Chop very fine a tablespoon each of the following herbs :
parsley, chevril, tarragon, chives ; add a chopped gherkin
and a tablespoon of chopped capers ; mix a dessert-spoon
of Worcestershire sauce with a cup of French dressing. Beat
with an egg-beater until smooth, then beat in the herbs and
pour over cold fish.
FISH & ME A T SA UCES & SALAD DRESSINGS 45
132. ITALIAN SAUCE FOR SPAGHETTI, TAG-
LIARINI, FISH, ETC.
Soak one-fourth cup of dried mushrooms in a cup of hot
water for half an hour; then drain, (keeping the water), and
chop. Mince an onion fine with a branch of parsley and fry
until transparent in four tablespoons of olive oil ; add the
mushrooms, a large spoon of tomato conserve (No. 121),
(or half a can of tomatoes), some chopped parsley, pepper
and salt, the mushroom water and a cup of beef stock and
simmer for half an hour. Serve with grated Parmesan or
other cheese.
133. KAIHELO— HAWAIIAN FISH SAUCE ✪ Dutch Sauce
Page 22 · 13 recipe records on this page
Presented as published in 1915. 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
Fry an onion, a half clove of garlic, and a small piece of ginger root, all sliced fine, in three tablespoons of olive oil, without browning; add a heaping tablespoon of curry powder and one of flour, then a pint of white stock or milk, and simmer for twenty minutes ; strain and season with salt and cayenne ; add the cream of a fresh cocoanut (No. 118) and heat, without boiling, in a double boiler; add the meat, or whatever is to be curried, and when quite hot, serve with rice.
125. DRESSING FOR COLD MEAT OR FISH
Beat a cup of French dressing with an egg-beater until creamy, then add a finely chopped green pepper, a pimiento, a small onion, grated, and a teaspoon of finely chopped parsley.
126. DUTCH SAUCE
Melt a tablespoon each of butter and flour together in a saucepan ; add a cup of hot water and stir until it boils and thickens ; then add the juice of a lemon, cool a little and beat in the yolk of a large egg. Beat with an egg-beater and add two tablespoons of butter and vinegar, salt and cayenne to taste. Serve hot or cold.
127. EAST INDIAN SALAD DRESSING
Rub the yolks of two hard-boiled eggs smooth with half a cup of sweet oil, a teaspoon of curry powder, two tablespoons of tarragan vinegar, salt and cayenne to taste.
128. FISH SAUCE— GERMAN
Chop very fine a teaspoon each of the following herbs : borrage, chives, pimpernels, tarragon, chevril, parsley; also two hard-boiled eggs. Mix with one and a half tablespoons of vinegar, a little salt, paprika, and a pinch of sugar, and stir it all into a cup of thick sour cream. Serve with fried or boiled fish.
129. FISH SAUCE— ITALIAN
Mash together until smooth three anchovies and two hardboiled eggs, chopped ; three gherkins, chopped ; a teaspoon of parsley, chopped to a powder, and a teaspoon of onion juice. Add two raw yolks, a teaspoon of French mustard, salt, paprika and juice of a lemon and beat until smooth. Serve with fried or cold fish.
130. FISH SAUCE— RUSSIAN
Freshen two salted anchovies in water; drain and pound to a paste with the yolks of two hard-boiled eggs ; add two teaspoons of French mustard and the yolk of an egg; then beat in two tablespoons of vinegar and six of sweet oil. Season with salt and paprika, then add half a cup of smoked salmon cut in dice. Serve with cold fish.
131. GRIBICHE HORSERADISH SAUCE— PARISIAN
Chop very fine a tablespoon each of the following herbs : parsley, chevril, tarragon, chives ; add a chopped gherkin and a tablespoon of chopped capers ; mix a dessert-spoon of Worcestershire sauce with a cup of French dressing. Beat with an egg-beater until smooth, then beat in the herbs and pour over cold fish.
132. ITALIAN SAUCE FOR SPAGHETTI, TAG-
LIARINI, FISH, ETC.
Soak one-fourth cup of dried mushrooms in a cup of hot water for half an hour; then drain, (keeping the water), and chop. Mince an onion fine with a branch of parsley and fry until transparent in four tablespoons of olive oil ; add the mushrooms, a large spoon of tomato conserve (No. 121), (or half a can of tomatoes), some chopped parsley, pepper and salt, the mushroom water and a cup of beef stock and simmer for half an hour. Serve with grated Parmesan or other cheese.
133. KAIHELO— HAWAIIAN FISH SAUCE
Records on this page
Curry Sauce— HindustaniDressing for Cold Meat or FishDressing for Cold Meat or FishDutch SauceEast Indian Salad DressingPolonaise SauceFish Sauce— GermanFish Sauce— ItalianGribiche Horseradish Sauce— ParisianFish Sauce— RussianItalian Sauce for Spaghetti, Tagliarini, Fish, Etc.Salza-MexicanKaihelo— Hawaiian Fish Sauce