Apple Sauce

Ingredients

• Apples 1 lb.
• Sugar to taste.
• Butter 1 oz.
• Water, if the fruit be dry or old.

Method

1. 1

   Peel, core and slice the apples, put into a clean pan, add sugar, and a little water if needed.

2. 2

   Keep on the lid, and cook gently till quite tender.

3. 3

   Add the butter.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 70. The excerpt below is the record exactly as published.

Butter I oz. Flour f oz. Fish stock J pint. Chopped parsley i tablespoonful. Salt. Wash, blanch, and thoroughly dry the parsley. Chop it finely. Prepare the sauce like plain melted butter (p. i6o). Just before serving, stir in the parsley, which must on no account be allowed to boil, or it will lose its colour. Fennel Sauce. Pick the fennel from the stalks, put into boiling water and boil till tender. Drain, chop, and add to melted butter sauce, allowing two tablespoonfuls of chopped fennel to half-pint of sauce. Maitre d'Hotel Sauce- Butter oz. Flour nearly i oz. Chopped parsley i dessertspoonful. Fish stock ^ pint. Lemon juice f teaspoonful. Cayenne and salt to taste. Cream 2 tablespoonfuls. i66 Work together the parsley, butter, and flour ; when thoroughly blended, add the boiling fish stock. Stir over the fire till it has boiled three or four minutes. Add the cream and seasoning. Last of all, stir in the lemon juice, which must be added drop by drop. ANOTHER WAY. Work together two ounces of butter, one tablespoonful of chopped parsley, one teaspoonful of lemon juice, and pepper and salt to taste. Make half a pint of plain melted butter sauce (p. i6o), using either fish stock or milk. While it is quite hot, but 7iot boiling, stir in the Maitre d'hotel butter. Stir this in very thoroughly, and serve at once. SAUCES FOR MEAT, POULTRY, AND GAME. Mint Sauce- Wash some freshly-gathered mint, chop it finely, put it into a sauce tureen with white sugar. Pour over the mint some vinegar. Let it stand one or two hours before serving. The exact quantity of mint and sugar cannot be given, as they vary according to taste. Caper Sauce. To half a pint of melted butter sauce (p. i6o) add one tablespoonful (or more) of capers. The capers must not be added till the sauce is ready to serve. Apple Sauce. Apples I lb. Sugar to taste. Butter I oz. Water, if the fruit be dry or old.

Cook this with the app: pantry check, scaling, and the assistant.