Flemish Sauce (for Beef or Veal)

Ingredients

• a cupful of the red part of carrot
• one cup of hrown sauce
• half a tablespoonful of chopped parsley
• one tablespoonful each of chopped pickles
• one tablespoonful of grated horseradish

Method

1. 1

   Cut the carrot into quarter-inch dice and cook in boiling salted water till tender.

2. 2

   Make one cup of brown sauce, add the cooked carrot, parsley, pickles, and horseradish.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 117. The excerpt below is the record exactly as published.

Flemish Sauce (for Beef or Veal) . — Cut a cupful of the red part of carrot into quarter-inch dice, and cook in boiling salted, water till tender. Make one cup of hrown sauce,, add the cooked carrot, hcdf a tablespoonful of chopped parsley^ one tablespoonful esich of chopped pickles and grated horseradish. Sauce a la Italienne, — Fry one tablespoonful of fine chopped shalots in one tablespoonful of salad oil till yellow. Add one bay leaf a sprig of parsley^ one tablespoonful of chopped mushrooms ; fry five minutes. Remove the bay leaf, add two tahlespoonfuls of flour ^ mix well, and add one cup of stock. When smooth, add two tahlespoonfuls of mushroom catchup,, and one teaspoonful of essence of anchovy. Serve without straining. Chestnut Sauce (for Roast Turke}^). — Remove the shells from one pint of large chestnuts. Scald or boil them three minutes to loosen the inner skin. Remove the skin ; break them in halves, and look them over carefully. Cook in salted boiling water or stock till very soft. Mash fine in the water in which they were boiled. Cook one tablespoon- ful of flour in two tahlespoon fuls of brown butter^ stir into the chestnuts and cook five minutes. Add salt Sind pepper to taste. The boiled chestnuts ma}^ be added to the gravy made from the drippings of the poultr}^, or to one cup of white The Boston Cook Booh 193 sauce. Common chestnuts are much sweeter and more highly flavored, but it takes a long time to prepare them. Peanut Sauce may be made in the same manner. Port Wine Sauce (for Venison). — Half a cup of port wine, half a glass of melted currant jelly , one saltsp'oonfid of salt, a little cayenne pepper, one teaspoonfal of lemon juice, half a cup of th ick brown stock, or half a cup of the drippings from the meat freed from fat. Heat all together till very hot. Espagnole Sauce. — Boil one quart of strong consomme or rich, highly seasoned brown stock, till reduced to one pint. Then use it as given under the rule for brown sauce, and flavor with wine. Bread Sauce (for Game). 1 pint milk. % teaspoonful salt. cup fine bread crumbg. % saltspoonful pepper. 2 tablespoonf uls chopped onion. % cup coarse bread crumbs. 1 tablespoonf ul butter. 1 tablespoonf ul butter. Boil the flne bread crumbs and onion in the milk fifteen minutes, and add' the butter, salt, and pepper. Fry the coarse bread crumbs in another tablespoonful of butter till brown. Pour the sauce around the birds, and sprinkle the brown crumbs over the whole. Soubise Sauce (for Lamb or Mutton Chop). Boil three large onions till very soft. Drain, and rub the onion through a sieve. Stir the onion pulp into half a pint of white sauce made with milk or cream. Tomato Sauce (for Macaroni). Stew half a can of tomatoes and half a small onion ten minutes. Eub all the tomato pulp through a strainer. Cook one tablespoonful of butter and one heaping table- spoonful of flour in a granite saucepan ; add the strained tomatoes gradually, and one saltspoonful of salt and a shake of white pepper, 13 194 The Boston Cook Book. Tomato Sauce (for Chops or Fish). can tomatoes. 1 cup water. 2 cloves. 2 allspice berries. 2 peppercorns. 1 teaspoonful mixed herbs. 2 sprigs parsley. 1 tablespoonful chopped onion. 1 tablespoonful butier. 1 heaping tablesp. cornstarch. 3^ teaspoonful salt. }^ saltspoonful pepper. Put the tomato, water, spices, herbs, and parsley on to boil in a granite saucepan. Fry the onion in the butter till yellow, add the cornstarch, and stir all into the tomato. Simmer ten minutes ; add the salt and pepper, and a little cayenne pepper, and strain the sauce over boiled meat or HoUandaise Sauce (for Baked or Boiled Fish). (Miss Parloa.) Rub the butter to a cream in a small bowl with a wooden or silver spoon. Add the yolks, one at a time, and beat well ; then add the lemon juice, salt, and pepper. About five minutes before serving, add the boiling water. Place the bowl in a saucepan of boiling water and stir rapidly until it thickens like boiled custard. Pour the sauce around the meat or fish. Mix the vinegar, lemon juice, salt, and Worcestershire sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into the other mixture. fish. 3^ cup butter. Yolks of 2 eggs. Juice of % lemon. 1 saltspoonful salt. saltspoonful cayenne pepper, cup boiling water. Tartar Sauce (Hot, for Broiled Fish). 1 tablespoonful vinegar. 1 tablespoonful Worcestershire 1 teaspoonful lemon juice. sauce. 1 saltspoonful salt. cup butter. The Boston Cook Book. 195 Tartar Sauce (for Broiled or Devilled Chicken). One tahlespoonfid each of mustard^ Chili vinegar, shaJot vhiegar^ and claret wine, and two tablespoonfuls of Harvey sauce. Heat in a bowl over hot water, and pour it over the chicken. Horseradish Sauce (Hot, for Beef). 4 tablesp. grated horseradish. 1 teaspoonful salt. 4 tablesp. powdered cracker. % saltspoonful pepper. 3^ cup cream. 1 teaspoonful made mustard. 1 teaspoonful powdered sugar. 2 tablespoonfuls vinegar. Mix, and heat over hot water. Horseradish Sauce (Cold). Cream one fourth of a cup of butter till very light ; add two tablespoonfuls of grated horseradish

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