\ illi'i:;!!'. W'licil I'cdiiccil \ <ll';lill .lllil cikiI. IvUli lii^clluT 1 I ;ll)lcs|)< Kill I'll I of hllltcr
;iiu! 1 dl' Hour : ihld I ;i |iini nl' lioiliiiii- w.iici- .-inil <iii' iiiiiil hnilinu'. 'I'iikc from Hie
lire: ,1(1(1 tlic yolks of "i (';^'us licitcii ; i'cikmi : -.mIA ;i l;il»li'<|>(.)oii fiil ol' biitlor out in
liioclvS. J, ;l lc;l<]/MOiiriil of >;lll. A (l;l>ll of |ic|i|i('r .-ind llic \ i 11cl;;1 1'. PlT-SS tlirouii'li a
line >i('V('.
'I'll:-; is one ().r llic licsl of H-li -iiicc-.
A |il;iill Siiiicc I |()ll,iii(l.iisc iii,i\ lie iiuidc Uy ;iddini^- llic yolks of "2 Oii'gs sliglitlv
l)(';it('ii ;ind '' t;il)l('s|)ii(iii fills of I ,i n-.iizoii \iii('u;ir lo MiiLilisli drawn butter.
Sauce Tartare.
One t(',is|io()iiriil (if iiinslard. \ tca-|io()ii fill id' sail, llic \()lk ol' 3 eggs, L cupful of
oil. ;') tal>lcs|io(inruls of tarragon vinegar. 1 tal)lc>|ioonfiil of cliopjjed caper.?, 1 table-
spoonful of (•!i()ppc(! <iiiall pickles, 1 taMcspoon fiil of chopped olives. 1 tahlespoonfnl
of clioppc(| p,irs|(>y ami 1 Icaspooiiful of cliojipiMl shallots. This may lie made just
as a mayonnaise is iiii\(Ml. the chopped {\i'\'y liiicly) iugrcdiciils being added at the
last. If shallots are not ohlainahle use a little onion-juice, or rub tbe mixing-bowl
with garlic.
Mint Sauce with Roast Lamb.
One-half cup of \inegar. I tal)le~;[)oonfiil of siiiiar. Mix well with 2 table-
-|iooii< of chopped spearmint.
^liis. C. J. SlIAUDlCK.
Caper Sauce wjth Boiled Mutton.
^Iak(^ nudled hutlc!' sauce, adding I table.~poon fid of clio])])e(l caper.s.
M i;s. ( '. .]. Sit \i)TnrK.
Onion Sauce.
P)oil o or \ white onion.- iinlil tender: mince line: hoil \ pint of milk, add
butter I si?,i^ of an o^^g, salt and p^cpper (o taste, and -lir in minced onion and 1
lai)lespoon of flou✪ Onion Saucer, wbich has heeii moistened with millc.
Port Wine Sauce for Venison.
One-half a cup of Port wine, l- a cup of currant jelly melted, 1 saltspoon of salt,
a little cayenne pejiper. 1 teaspoon ful of lemon juice. }, a cup of thick brown stock, ✪ Port Wine Sauce for Venison
or I a cup o;' di-ipping< from the meat, freed from fat. Heat all together until
very hot. ]\[i;s. Ltxcoln.
Curry Sauce.
iMiiir tahle-pooiis of hiittei-. 'i tablespoons of Hour. 1 cup of watei'. or stock. 1
leaspooii of salt, ^'olk of 'i c^^j!::^, \ teaspoon of ciiiry |)()wder: nudt \ the butter, arid
flour and then the water or stock, stir over the lire until it thickens and boils. Add
the rest of the butter, the curry powder and salt, a dash of pej)per and a few drops of
onion juice; pom- while boilini;- h(»t oxer the volks n\' the (^u-us and serve at once.
Mi;'s'. F. II. Raiskey.
Giblet Sauce.
Uoil the giblets until tender: chop iiieiii. but not \-ei-y line; add a tal)lespoonful
(d l)ou>inan"s I'est Patent Hour to the pan in whiidi the turkey was roasted; let it
b!T)\\-n. stirring constantly: add slowly a cupful of water in which the giblets were
boiled; season with salt and pi'pper : strain and add the chopjied giblets; serve in
,1 sauceboat.
Meats and Their Sauces.
Here is a Ji~t of meals and iheii- reli<hes: K'oa-i pork and roast goose, atopic
sauce; roast beef, grated horsei'adish ; roast vi'al, tomato or mushroom sauce; mut-
t(ui, roast, curj-ant jelly; boil, caper sauce; lamb, miat sauce; boiled chicken, bread
42 SUPERIOR COOK BOOK
Page 26 · 2 recipe records on this page
Presented as published in 1905. 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 modernized reading is not available for this page yet. You are seeing the original text.
\ illi'i:;!!'. W'licil I'cdiiccil \ <ll';lill .lllil cikiI. IvUli lii^clluT 1 I ;ll)lcs|)< Kill I'll I of hllltcr
;iiu! 1 dl' Hour : ihld I ;i |iini nl' lioiliiiii- w.iici- .-inil <iii' iiiiiil hnilinu'. 'I'iikc from Hie
lire: ,1(1(1 tlic yolks of "i (';^'us licitcii ; i'cikmi : -.mIA ;i l;il»li'<|>(.)oii fiil ol' biitlor out in
liioclvS. J, ;l lc;l<]/MOiiriil of >;lll. A (l;l>ll of |ic|i|i('r .-ind llic \ i 11cl;;1 1'. PlT-SS tlirouii'li a
line >i('V('.
'I'll:-; is one ().r llic licsl of H-li -iiicc-.
A |il;iill Siiiicc I |()ll,iii(l.iisc iii,i\ lie iiuidc Uy ;iddini^- llic yolks of "2 Oii'gs sliglitlv
l)(';it('ii ;ind '' t;il)l('s|)ii(iii fills of I ,i n-.iizoii \iii('u;ir lo MiiLilisli drawn butter.
Sauce Tartare.
One t(',is|io()iiriil (if iiinslard. \ tca-|io()ii fill id' sail, llic \()lk ol' 3 eggs, L cupful of
oil. ;') tal>lcs|io(inruls of tarragon vinegar. 1 tal)lc>|ioonfiil of cliopjjed caper.?, 1 table-
spoonful of (•!i()ppc(! <iiiall pickles, 1 taMcspoon fiil of chopped olives. 1 tahlespoonfnl
of clioppc(| p,irs|(>y ami 1 Icaspooiiful of cliojipiMl shallots. This may lie made just
as a mayonnaise is iiii\(Ml. the chopped {\i'\'y liiicly) iugrcdiciils being added at the
last. If shallots are not ohlainahle use a little onion-juice, or rub tbe mixing-bowl
with garlic.
Mint Sauce with Roast Lamb.
One-half cup of \inegar. I tal)le~;[)oonfiil of siiiiar. Mix well with 2 table-
-|iooii< of chopped spearmint.
^liis. C. J. SlIAUDlCK.
Caper Sauce wjth Boiled Mutton.
^Iak(^ nudled hutlc!' sauce, adding I table.~poon fid of clio])])e(l caper.s.
M i;s. ( '. .]. Sit \i)TnrK.
Onion Sauce.
P)oil o or \ white onion.- iinlil tender: mince line: hoil \ pint of milk, add
butter I si?,i^ of an o^^g, salt and p^cpper (o taste, and -lir in minced onion and 1
lai)lespoon of flour, wbich has heeii moistened with millc.
Port Wine Sauce for Venison.
One-half a cup of Port wine, l- a cup of currant jelly melted, 1 saltspoon of salt,
a little cayenne pejiper. 1 teaspoon ful of lemon juice. }, a cup of thick brown stock,
or I a cup o;' di-ipping< from the meat, freed from fat. Heat all together until
very hot. ]\[i;s. Ltxcoln.
Curry Sauce.
iMiiir tahle-pooiis of hiittei-. 'i tablespoons of Hour. 1 cup of watei'. or stock. 1
leaspooii of salt, ^'olk of 'i c^^j!::^, \ teaspoon of ciiiry |)()wder: nudt \ the butter, arid
flour and then the water or stock, stir over the lire until it thickens and boils. Add
the rest of the butter, the curry powder and salt, a dash of pej)per and a few drops of
onion juice; pom- while boilini;- h(»t oxer the volks n\' the (^u-us and serve at once.
Mi;'s'. F. II. Raiskey.
Giblet Sauce.
Uoil the giblets until tender: chop iiieiii. but not \-ei-y line; add a tal)lespoonful
(d l)ou>inan"s I'est Patent Hour to the pan in whiidi the turkey was roasted; let it
b!T)\\-n. stirring constantly: add slowly a cupful of water in which the giblets were
boiled; season with salt and pi'pper : strain and add the chopjied giblets; serve in
,1 sauceboat.
Meats and Their Sauces.
Here is a Ji~t of meals and iheii- reli<hes: K'oa-i pork and roast goose, atopic
sauce; roast beef, grated horsei'adish ; roast vi'al, tomato or mushroom sauce; mut-
t(ui, roast, curj-ant jelly; boil, caper sauce; lamb, miat sauce; boiled chicken, bread
42 SUPERIOR COOK BOOK