Lemon Sauce

Ingredients

• three-fourths pint cream
• one lemon-peel
• one-half teaspoon whole white pepper
• a sprig of lemon thyme
• three tablespoons of butter
• one of flour
• one cup white stock
• a little salt
• juice of one lemon

Method

1. 1

   Put cream, lemon-peel, white pepper, and lemon thyme into a saucepan and let infuse for half an hour.

2. 2

   Simmer gently for a few minutes until flavored.

3. 3

   Strain, add butter and flour, stir well, and mix with white stock.

4. 4

   Add salt and lemon juice just before serving.

5. 5

   Do not boil after mixing.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 94. The excerpt below is the record exactly as published.

three-fourths pint cream into a very clean saucepan (a lined one is best), with one lemon-peel, one-half teaspoon whole white pepper, and a sprig of lemon thyme, and let these infuse CATSUPS AND SAUCES. 117 for half an hour, when simmer gently for a few minutes, or until there is a nice flavor of lemon. Strain it, and add a thickening of three tablespoons of butter and one of flour: stir this well in, and put in juice of one lemon at the moment of serving; mix one cup white stock with the cream, and add a little salt. This sauce should not boil after the cream and stock are mixed together. Milk may be used instead of cream, with another tablespoon flour. An excel- lent sauce for fowls, fricassees, etc. The recipe makes enough for two fowls. Or, a simple method is to cut three slices lemon into very small dice, add to drawn butter, let boil up once and serve. Liver and Lemon Sauce. — ^Wash the liver of a fowl and let it boil a few minutes ; peel one lemon very thin, reserve the white part and pips and cut it into very small slices ; mince the liver and a small quantity of the lemon rind very fine ; add these ingredients to a half pint smoothly made drawn butter, season with a little salt, put in the cut lemon, heat it gradually, but do not allow it to boil lest the butter should oil. Serve with poultry. Liver and Parsley Satcce. — Wash and score the liver of a fowl, boil it for a few minutes and mince it very fine ; scald a small bunch of parsley of which there should be sufficient when chopped to fill ^ tablespoon ; add this with the minced liver to a half pint smoothly- made drawn butter, let it just boil and serve with fowl. Lobster Sauce, — Choose a hen lobster, as this is indispensabfe in order to render this sauce as good as it ought to be. rick the meat from the shells, and cut it mto small square pieces ; put the spawn, which will be found under the tail of the lobster, into a mor- tar with half ounce butter, and pound it quite smooth ; rub it through ahair-sieve,and cover up till wanted, ilake three-fourths pint of drawn butter, and add one tablespoon anchovy sauce, one-naif ounce butter, salt and cayenne to taste, a little pounded mace if liked, and two or three tablespoons cream. Mix well before the lobster is added to it, as it should retain its square form, and not come to table shredded and ragged. Put in the meat, let it get thoroughly hot, but do not allow it to boil, as the color would im- mediately be spoiled ; for it should be remembered that this sauce should always nave a bright red appearance. If it is intended to be served with tur?Dot or brill, a little of the spawn (dried and rubbed through a sieve, without butter) should be saved to garnish with ; but as the goodness, flavor, and appearance of the sauce so much depend on having a proper quantity of spawn, the less used for gar- nishing the better. This makes sufficient to serve with a small turbot, a brill or salmon for six persons. For a very small lobster, use^ only a half pint drawn butter and season as above. The re- mains of a cold loDster may with a little care be converted into a Tery good sauce. Or, break the shell of the lobster into small 118 CATSUPS AND SAUCES. pieces ; pour over them one pint water or veal stock, add a pinch of salt ana simmer gently until the liquid is reduced one-half. Mix two ounces butter with an ounce flour, strain the liquid upon it and stir all over the fire until the mixture thickens ; do not let it boil. Add two tablespoons of the lobster meat, the juice of half a lemon, and serve. Improved by a tablespoon of lobster butter if at hand. An economical sauce may be made by chopping the meat of the tail and claws of a good-sized lobster into pieces (not too small). Half an hour before dinner, make half a pint of drawn butter, add the chopped lobster, a pinch of coral, another of cayenne, and a little salt. Mayonnaise Sauce. — ^Work the yolks of two raw eggs to a smooth paste and add two saltrspoons salt, half a salt-spoon cay- enne, a salt-spoon drv mustard and a teaspoon olive oil ; mix these ingredients tnoroughly and add the strained juice of half a lemon ; take the remainder of half a pint olive oil and add it gradually, a tea- spoon at a time, and every nfth teaspoon add a few drops of lemon juice until you have used two lemons and the half pint oil. Or, rub the yolks of three hard-boiled eggs with the yolk of one raw egg to a smooth paste ; add a heaping teaspoon salt, two salt-spoons white pepper, and two salt-spoons made mustard ; mix thoroughly and work a gill of oil gradually into the mixture alternating with a tea- spoon of tarragon vinegar until you have used three tablespoons vinegar. Should the sauce appear too thick add a wineglass of cream gradually. In mixing the oil and lemon juice or vinegar, some put in only a few drops at a time, alternately, to insure against curdling. For a Fish Mayonnaise this sauce may be colored with lobster-spawn, pounded ; and for poultry or meat, where variety is desired, a little parsley juice may be used to add to its appearance. Mint Sauce. — Take fresh young mint, strip leaves from stems, wash, drain on a sieve, or dry them on a cloth ; chop very fine, put in a sauce-tureen, and to three heaped tablespoons mint add two of pounded sugar ; let remain a few minutes well mixed together, and pour over it gradually six tablespoons of good vinegar. If members of the family like the flavor but not the substance of the mint, the sauce may be strained after it has stood for two or three hours, pressing it well to extract all the flavor. It is better to make the sauce two or three hours before dinner, so that the vinegar may be impregnated with the mint. Serve 'svith either boiled or roast lamb. The addition of three or four tablespoons of the liquor from the meat is an improvement. This makes sufficient sauce for a three or four-pound joint. When green mint is scarce and not obtainable, mint vinegar may be substituted for it and will be found acceptable in early spring. Olive Sauce. — Two dozen queen olives, one pint rich stock, the juice of one lemon, two tablespoons salad oil, one of flour

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