Cream Sauce
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 14. The excerpt below is the record exactly as published.
cream sauce. Serve hot on buttered squares of toast. 78 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 79 SOUTHERN HASH 4 raw potatoes, ^ cup of water, 2 green peppers, \y2 cups cold chopped beef, 2 tomatoes, Salt and pepper, 1 onion, Toast points. Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care. MAMMY'S VEAL LOAF Mix well together three pounds of finely chopped veal, with one-half pound pork . Add to this one-half cup of grated bread crumbs, two beaten eggs, a little onion, salt and pepper to taste. Roll into a loaf and pour the juice of a can of tomatoes over the loaf and two tablespoonsful of butter, cook in oven for one hour and half. CHICKEN CROQUETTES Boil chicken until tender, then chop very fine. Season with a little parsley chopped fine, salt and red and black pep- per to taste. Mix with cream sauce and shape into croquettes. Roll croquettes in beaten ^^g, then in bread crumbs and fry in deep hot fat. 80 MILADY'S FAVOURITE RECIPE AUNT CAROLINES DIXIELAND RECIPES 81 CREAM SAUCE Put two cups of milk on stove to scald. Into two table- spoonsfuls of melted butter rub two tablespoonsful of flour until smooth. Then add scalded milk a little at the time to prevent lumping and season with salt and pepper
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