Merango Sauce

Ingredients

• 4 cup butter
• 2 cups boiling water
• 1 tablespoon finely chopped onion
• 4 cup stewed and strained tomato
• 1 slice carrot, cut in cubes
• 1 slice turnip, cut in cubes
• 1 teaspoon salt
• Y% teaspoon pepper
• V4 cup flour
• Few grains cayenne

Method

1. 1

   Cook butter 5 minutes with vegetables.

2. 2

   Add flour, with salt, pepper, and cayenne, and cook until flour is well browned.

3. 3

   Add gradually water and tomato; cook 5 minutes, then strain.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 143. The excerpt below is the record exactly as published.

Merango Sauce. 4 cup butter 2 cups boiling water 1 tablespoon finely chopped - 4 cup stewed and strained onion tomato 1 slice carrot, cut in cubes 1 teaspoon salt 1 slice turnip, cut in cubes Y% teaspoon pepper V4 cup flour Few grains cayenne © POULTRY AND GAME 345 Cook butter 5 minutes with vegetables. Add flour, with salt, pepper, and cayenne, and cook until flour is well browned. Add gradually water and tomato; cook 5 minutes, then strain. CHICKEN STEW WITH ONIONS 2 chickens, cut in pieces 4 cup heavy cream for serving 3 egg yolks 18 tiny young onions Salt 3 tablespoons butter Pepper 4 tablespoons flour Lemon juice Cook chickens and onions in small quantity of water. When chicken is tender, remove to serving dish. When onions are soft, drain from stock and reduce stock to 144 cups. Melt butter, add flour, and very slowly, stock and cream. Add egg yolks, salt, pepper, and lemon juice to taste. Pour sauce over chicken and onions. —* CHICKEN GUMBO 3-pound chicken, cut in pieces 4 cups sliced okra, cooked or for serving canned Salt, pepper 4 red pepper, finely chopped, Flour for dredging or 1 pimiento Pork fat for frying 14% cups tomato V% onion, finely chopped 3 cups boiling water Sprig parsley 1 cup boiled rice Sprinkle chicken with salt and pepper, dredge with flour. Fry (sauté) in pork fat. Remove chicken. Fry onion in fat remaining in pan, add okra, parsley, or pimiento, and red pepper, and cook slowly 15 minutes. Add to chicken with tomato, water, and 114 teaspoons salt. Cook slowly until chicken is tender, and add rice. CHICKEN CURRY 3-pound chicken, cut in pieces 1 tablespoon curry powder for serving 2 teaspoons salt 1g cup butter 1 teaspoon vinegar 2 onions, sliced Boiled rice (p. 63) or Turkish Pilaf II (p. 377) Melt butter in hot frying pan, add chicken, cook 10 minutes. Add liver and gizzard and cook 10 minutes longer. Add onion, curry, salt, and vinegar. Add boiling water to cover. Simmer 346 THE BOSTON COOKING-SCHOOL COOK BOOK until chicken is tender. Remove chicken, strain liquor, measure, and thicken with 1 tablespoon flour to each cup, mixed with enough cold water to pour easily. Pour over chicken, serve with border of rice or Turkish Pilaf. MEXICAN CHICKEN 2 young chickens, cut in pieces for serving 1 teaspoon salt Pepper 6 tablespoons butter 8 canned pimientos, rubbed through sieve 1 onion, finely chopped 2 cloves garlic, finely chopped 3 tablespoons flour Season chickens with salt and pepper. Sauté in 3 tablespoons butter. Add 1 teaspoon salt, onion, garlic, pimientos, and boiling water to cover. Cook until chicken is tender. Remove to serving dish and thicken sauce with remaining butter and flour cooked together. CHICKEN EN CASSEROLE I 2 small young chickens, cut in pieces for serving Salt, pepper Melted butter 1% cup carrots, cut in strips 1 tablespoon finely chopped onion 4 thin slices bacon, cut in narrow strips 14% cups Brown Sauce (p. 196) 28 cup potato balls Season chicken with salt and pepper, brush over with butter. Bake 12 minutes in casserole. Parboil carrots 5 minutes, drain, fry with onion and bacon. Add sauce and potato balls. Add to chicken and season to taste. Bake 20 minutes in moderately hot oven (375° F.) or until chicken is tender. CHICKEN EN CASSEROLE II Young, tender fowl, cut in pieces for serving ¥g cup butter Salt, pepper 1 cup boiling water 1 cup cream 2 cups mushroom caps, broken in pieces 1 tablespoon flour Spread fowl with butter, put in casserole, sprinkle with salt and pepper. Cook 10 minutes. spoons cold water. Pour over water, cover, and cook in moderately hot oven (375° F.) until tender (about 1 hour). Add cream and mushrooms. Thicken gravy with flour mixed with 2 table- POULTRY AND GAME 347 ROAST DUCK (Domestic) Dress, clean, and truss (pp. 331-334). Sprinkle with salt and pepper. Place on rack in roasting pan; bake in hot oven (450° F.) 12 to 15 minutes to the pound. Baste every 5 minutes with fat in pan or orange juice. Serve with Orange or Olive Sauce (p. 197) and currant jelly. Since ducks have a strong flavor, they are sometimes stuffed with apples, pared, cored, and cut in quarters, or 3 small onions. Re- move before serving. Ducks may be steamed 1) hours before roasting, if very fat. Or stuff with Apple Stuffing (p. 182), Peanut Stuffing (p. 182), or Onion Stuffing (p. 180). Allow 11% to 2 cups stuffing. ROAST DUCK (Wild) Let stand in warm room until chill is completely off. Dress, clean, stuff with sliced apple or onion, and truss. Sprinkle with salt and pepper, cover breast with 2 very thin slices fat salt pork. Bake 15 to 30 minutes in very hot oven (450° F.) basting every 5 minutes with fat in pan. Remove apple or onion. © For very rare duck, roast 12 to 20 minutes, according to size. DUCKLINGS Broil or Plank small ducklings like Broiled Chicken (p. 335) or Planked Chicken (p. 336). Roast larger ones like Roast Duck (about 30 minutes). SQUAB GUINEAS Broil or Plank like Broiled Chicken (p. 335) or Planked Chicken (p. 336). ROAST GOOSE Singe, remove pinfeathers, wash, and scrub; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and pepper, and lay 6 thin strips fat salt pork over breast. Place on rack in dripping pan, put in hot oven (400° F.), and bake 2 hours. Baste every 15 minutes with fat in pan. Remove pork last half-hour of cooking. Place on platter, 348 THE BOSTON COOKING-SCHOOL COOK BOOK remove string and skewers. Garnish with watercress and bright red cranberries. Serve with Apple Sauce or Fried Apple Rings (p. 185). Allow about 2 cups stuffing for a 4-pound goose, using Savory Stuffing (p. 180), Apple Stuffing (p..182), or Apple and Prune Stuffing I or II (p. 183). ROAST GOOSE (Wild) Prepare like Roast Duck (Wild). Roast in hot oven (400° F.) until done — at least 2 hours, as wild geese are often old and very tough. LARDED GROUSE Clean, remove pinions and, if tough, the skin covering breast. Lard breast and insert 2 lardoons in each leg. ‘Truss and bake like Roast Quail (p. 350), allowing 20 to 25 minutes. BREAST OF GROUSE, SAUTE CHASSEUR 2 grouse Bit of bay leaf Butter 41% tablespoons flour Salt, pepper 34 cup stewed and strained tomato

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