Lemon Sauce

Ingredients

• 2 teaspoons arrowroot
• Grated rind and juice of 1 lemon
• 1 cup sugar
• 1 tablespoon butter
• 2 cups boiling water
• Few grains salt

Method

1. 1

   Mix arrowroot, sugar, and salt, pour on boiling water while stirring.

2. 2

   Cook over hot water for 20 minutes, stirring occasionally.

3. 3

   Add lemon juice, rind, and butter, beat well and serve hot.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 16. The excerpt below is the record exactly as published.

Lemon Sauce Boiled Coffee CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS 2 quarts Chicken Consomme. 3^ cup cooked macaroni. 1 tablespoon pimentos. Process: Cook macaroni in boiling salted water until tender. Drain and pour over one cup cold water. With a sharp knife cut in thin rings. Drain pimentos from the liquor in can, dry on a crash towel. Cut in strips, then cut strips in small diamonds. Add both to Consomme, heat to boiling point and serve in cups. BREAST OF LAMB STUFFED AND ROASTED Peel off the outer skin from a breast of lamb, remove bones, stuff, (see Page 36), shape in a compact roll and sew. Spread with salt pork fat, sprinkle with salt, pepper and dredge with flour. Sear the surface over quickly in hot salt pork fat, then place in the oven. Let cook one hour and a half, basting often with fat in pan. Serve with French Fried Sweet Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh mint. 36 52 Sunday Dinners '^stZs Second Sunday CURRANT JELLY SAUCE To Brown Sauce (for recipe see Page 82) add one-half cup black or red currant jelly whipped with a fork, one teaspoon lemon juice and a few gratings of onion. Heat to boiling point, boil three minutes and serve in sauce boat. Onion may be omitted. STUFFING FOR LAMB 2 cups soft bread ci ambs. 1 tablespoon poultry seasoning. J^ cup butter. 1 tablespoon finely chopped onion. li cup hot water. J^ tablespoon finely chopped parsley. Salt, Pepper. Process: Melt butter in hot water, add to bread crumbs, toss lightly with a fork. Add remaining ingredients in the order given. If desired moister, increase the quantity of hot water. SWEET POTATOES, SOUTHERN STYLE Peel cold, boiled sweet potatoes and cut lengthwise in slices one- half inch thick. Arrange in layers in a well-greased quart baking dish. Cover each layer generously with brown sugar and dots of butter, a sprinkle of salt and pepper. Continue until dish is full. Add one cup hot water and bake in hot oven until liquor is "syrupy" and potatoes are brown on top. BUTTERED STRING BEANS Remove the strings and cut beans diagonally in one-half inch pieces. Wash and cook in boiling water from one to three hours, adding salt the last half hour of cooking. Drain and reheat in White Sauce or dress with melted butter, pepper and more salt if needed. If canned beans are used (and they would be in some localities at this season of the year) turn them from the can into sauce-pan and reheat them in their own liquor. Drain and dress them with melted butter, salt, and pepper. CABBAGE SALAD Use only the center of a firm head of white cabbage. Shred it very fine and cover with ice water until crisp. Drain thoroughly ItoTdsunday 5^ S unduy Dinners 37 and mix with one medium-sized, thinly sHced Spanish onion. Mix with either French or Cream Salad Dressing (for recipe see Page 105). APPLE CAKE WITH LEMON SAUCE 2 cups flour. 1 ^^g well beaten. J^ teaspoon salt. % cup milk. 3^ teaspoon soda. 4 tart, fine flavored apples. 1 teaspoon cream of tartar. 3 tablespoons granulated sugar. 3 tablespoons Cottolene. 34 teaspoon cinnamon. Process: Mix and sift the dry ingredients in the order given; rub in Cottolene with tips of fingers; add beaten egg to milk and add slowly to first mixture stirring constantly, then beat until dough is smooth. Spread dough evenly in a shallow, square layer cake pan to the depth of one inch. Core, pare and cut apples in eighths, lay them in parallel rows on top of dough, pressing the sharp edge into the dough half the depth of apples. Sprinkle sugar and cinnamon over top. Bake in hot oven twenty-five to thirty minutes. Serve hot with butter as a luncheon dish, or as a dessert for dinner with Lemon Sauce. LEMON SAUCE 2 teaspoons arrowroot. Grated rind and juice of 1 lemon. 1 cup sugar. 1 tablespoon butter. 2 cups boiling water. Few grains salt

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