Olive Sauce

Ingredients

• one and one-half dozen Queen olives
• one tablespoonful of butter
• one tablespoonful of chopped carrot
• one tablespoonful of chopped onion
• a heaping tablespoonful of flour
• one and one-half cupfuls of brown stock
• a blade of mace
• one clove
• a bay-leaf
• salt and pepper

Method

1. 1

   Soak olives in hot water.

2. 2

   Sauté carrot and onion in butter until lightly browned, then add flour.

3. 3

   Gradually stir in brown stock, mace, clove, bay-leaf, salt, and pepper.

4. 4

   Simmer for twenty minutes, then add olives and heat to boiling point before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 387. The excerpt below is the record exactly as published.

Olive Sauce be sufficient for a pint of oil and vin- egar in proportion. The addition of a few drops of lemon -juice makes mayonnaise look creamy; tarragon vinegar assists the flavor. If the yolk of a hard-boiled egg is added to the raw yolk the dressing is more quickly made and not so apt to curdle. If liked, dry mustard may be added while mixing. Mayonnaise will keep a long time if bottled closely and kept in a cool place. For other forms of mayonnaise dressings, see Salads. Mint Sauce. — Gather a few sprigs of branch mint; pick off the tender young leaves after washing the mint clean ; chop up fine with a common dinner-knife ; put the mint in the bottom of a sauce-boat, add a full table-spoonful of white sugar, two table-spoonfuls of vinegar, and half a gill of ice -water. This sauce is used with young lamb. Mint Sauce, Hot. — Put into a saucepan four sprigs of fresh mint, a bay-leaf, a quarter of an onion, one table -spoonful of canned tomatoes or one slice of a fresh tomato, one tea- spoonful of sugar, one table-spoonful of vinegar, the beaten white of one egg, and one cup of rich, clear stock. Place the pan over the fire, and when the contents come to the boiling- point draw it to the cooler part of the fire and let the sauce simmer ten minutes. Strain it through a sieve and again place it over the fire. To a teaspoonful of corn-starch add two table-spoonfuls of sherry and stir it into the sauce, continuing to stir until the sauce is again boiling. Then chop fine a few fresh mint leaves, add them to the sauce, and serve. Misers’ Sauce. — Take some young onions or shallots and chop them fine, a little scalded parsley, and two teaspoonfuls of grated horseradish. Mix these with salad oil and vinegar, taking an equal quantity of each. Mushroom Sauce. — Peel and wash 54 lb. of fresh mushrooms, dry well, chop fine, put them in a clean towel, and squeeze out the water. Chop separately three table - spoonfuls of parsley ; chop also half a table-spoon- ful of shallots. Put in a small sauce- pan one and a half table-spoonfuls of butter; when melted, put the shal- lots in. Cook three minutes, stirring constantly, and add to it mushrooms and parsley. Cook three minutes more, always stirring ; add one heap- ing teaspoonful of flour ; mix well with one salt -spoonful of salt, one- half one of pepper, then pour over while stirring one-half pint of good, warm consomme. Cover the sauce- pan; cook very slowly for fifteen minutes, remove from the fire, and finish the sauce with two table-spoon- fuls of very fresh butter. Mix well and serve with the fish. This sauce could be made the day before. Serve in a hot sauce-boat. Mustard Sauce. — Blend together on a plate 3 ozs. of butter with a des- sert-spoonful of browned flour, half the quantity of the best mustard, and a little salt. Stir these ingredients, when smoothly mixed, into a quarter of a pint of boiling water and simmer five minutes. Add enough vinegar to flavor. Olive Sauce (for roast duck, beef- steak, and many entrees). — Soak one and one -ha If dozen Queen olives in hot water for twenty minutes. Put into a saucepan one table - spoonful of btxtter, and when it is melted add one table -spoonful each of chopped carrot and onion. When they are lightly browned stir in a heaping table-spoonful of flour, and keep stir- ring until all are thoroughly brown- ed. Then gradually add one and one -half cupfuls of brown stock, a blade of mace, one clove, a bay-leaf, and salt and pepper. Cover and let the sauce just simmer for twenty minutes. Meanwhile pare each olive from the stone in one long, spiral piece. Let the olives boil in a little water ten minutes ; then drain them and drop them into the strained 345 Orange Sauce SAUCES Rhubarb Sauce sauce. Heat it to boiling-point and serve. Orange Sauce (for cold meat). — Rub the rind of two sweet oranges upon three or four lumps of sugar. Mix with them a wineglassful of port or claret, a quarter of a pint of dissolved red- currant jelly, a tea- spoonful of mixed mustard, a pinch of cayenne, and two table-spoonfuls of thin strips of orange- rind. This sauce, if bottled and corked, will keep for some time. Time, five or six min- utes to dissolve the jelly. Oyster Sauce. — Put fifty oysters, with a small quantity of their liquor, in a saucepan ; stew them very slow- ly; add 4 ozs. of good butter rolled in flour, four blades of mace, and half a pint of sweet cream; beat up the yolk of one egg, and add just as the sauce is about to boil ; stir one way until everything is well mixed. Pre- pare this sauce about twenty min- utes before it is to be served, as it is very apt to curdle if kept a moment too long upon the fire. Pepper Sauce. — Cut up very fine three large heads of cabbage and six seeded pods of green pepper. Add a table-spoonful of celery seed, a tea- spoonful of allspice, the same of mace, white mustard-seed, and salt. Mix all well together, then cover with good cider vinegar, and put away in well-stopped glass bottles for use. Piquante Sauce. — Put in a sauce- pan half a table - spoonful of shallots, chopped fine, one table - spoonful of chopped pickles, half a table-spoonful of French capers, and a gill of wine vinegar. Boil to reduce half ; strain. Wash the saucepan and put in half a table - spoonful of butter

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