The white ribbon cook book

Grate the horseradish, mix it with salt, sugar and pepper. Add the cream or milk very gradually, and heat the whole over the fire, stirring weU all the time. If allowed to boil it will spoil. Serve with hot roast beef. Sauce for Wild Fowl — Half pint gravy, 1 small onion, 3 or 4 leaves basil, a piece of the thin rind of a lemon, 1 dessertspoonful lemon juice. Boil the gravy, onion and basil together for a few minutes, strain, and add the lemon juice. Seville orange juice may be used instead of lemon. 88 White Ribbon Cook Book. Standard Sauce for Fish — Maitre d'hotej butter is prepared by mixing together, cold, 1 tablespoonful each of butter and finely chopped parsley; add 1 teaspoonful of lemon juice and a little pepper and salt. Work well together, and when ready to serve the fish, spread it generously with the butter and set the dish in the mouth of the oven for a minute or two. The parsley must be as fine as powder. Egg Sauce for Fish — Boil 2 eggs for 10 minutes, and then lay them in cold water for 5 minutes. Remove the shells, and mince them very fine. Beat }^ lb. butter, mix eggs and butter well together, make them hot, and serve with salt fish. Egg Sauce for Puddings — Beat yolk of 1 egg with a little sugar and cream, stir till it boils, when add a few drops of flavoring to taste. Liver Sauce — Livers of any kind of poultry, butter, flour, minced shallots, gravy stock, a small pinch of sweet herbs, pepper, spices and salt, and juice of 3^ lemon. Scald the livers of the poultry, rabbits or hares and mince them finely. Melt a piece of batter in a saucepan, add a little flour to it and a small quantity of minced shallots. Let the whole fry for a minute or two, then add gravy stock in sufficient quantity to make a sauce, and a small pinch of powdered sweet herbs, and pepper, spices and salt to taste. Put in the minced livers and let the sauce boil 20 minutes, and at the time of serving add a small piece of fresh butter and the juice of }4 lemon. ^ Fennel Sauce — Fennel, 3 oz. butter, flour, pepper and salt, yolks of 2 eggs, juice of 1 lemon. Blanch a small quantity in boiling salted water, take it out, dry it in a cloth, and chop it Sauces. 89 finely; melt 3 oz. fresh butter, add rather more than a tablespoonful flour, mix well, and put in pepper and salt to taste, and about a pint hot water; stir on the fire till the sauce thickens, then stir in the yolks of 2 eggs beaten up with the juice of a lemon and strained. Add plenty of chopped fennel, and serve. Shrimp Sauce — Half pint shrimps, juice of }4 lemon, butter, a dust of cayenne. Take l^ pint shrimps, pick out all the meat from the tails, pound the rest in a mortar with the juice of 3^ lemon and a piece of butter; pass the whole through a sieve. Make 1 pint melted butter, put the meat from the tails into it, add a dust of cayenne, and when the sauce boils stir into it the shrimp butter that has come through the sieve, with or without a tablespoonful of cream. Mock Cream Sauce — Pour ^ pint boiling milk on 1 teaspoonful arrowroot, previously mixed in a small quantity of cold milk. Stir the mixture well, and, when moderately warm, add the white of 1 egg well beaten. Place the whole over the fire, and stir it till it nearly boils. Fruit Sauce — Half pint sugar, cinnamon, bay leaf, cloves, and any kind of fruit.