Sauce for Boiled Tongue

Ingredients

• Brown i tablespoonful of butter
• add i tablespoonful of flour
• add ^ pint of stock
• i tablespoonful of mushroom catsup
• i of tomato catsup

Method

1. 1

   Stir until it boils; take from fire, add salt, pepper, and catsups.

2. 2

   Bring to boiling point, pour over tongue and serve.

As published

This recipe was extracted from Delicate dishes (1896), page 8. The excerpt below is the record exactly as published.

add i tablespoonful of flour and i of butter, rubbed together. Add yz cup of stock or milk. Salt and pepper to taste. Simmer 25 minutes. Fine with veal cutlets. Mrs. a. E. Taylor. SAUCE PIQUANTE. Beat to a cream ^ cup of fresh butter; stir it over the fire until melted, adding finely chopped parsley and chives, and finishing with i tablespoonful of tarragon vinegar. Mrs. E. M. Dunbar. CARAMEL SAUCE. One tea cup of brown sugar and ^ a cup of butter, put in a warm skillet and let it melt gradually, then boil until almost candy. Have ready 2 tablespoonfuls of flour, dissolved in a little cold water; pour a pint of boiling water over the candy, then add as much of the flour to make it the consistency you like. Flavor with vanilla. Mrs. W. H. French. FOAMY SAUCE. FOR STEAMED PUDDINGS. Stir together ^ cup of butter, i cup of powdered sugar, I teaspoonful of vanilla, 2 tablespoonfuls of wine or fruit juice. Just before serving add y^ cup of boiling "Use Imperial French Poultry Seasoning." SALADS AND SAUCES. 25 water; stir well, then add the beaten white of i egg and beat until foamy. Miss Edith A. Stevens. PUDDING SAUCE. One-third cup of butter, i cup of sugar, yolks of 4 eggs; cook until ropy, then add the whites of eggs, well beaten. Flavor with vanilla and serve hot. This is delicious with cottage pudding or any steamed pudding. Mrs. G. D. Cook. SABYLLON MRS. HENDERSON. Beat well 2 yolks and i whole egg with 5^ teacup of sugar in a pan; set in boiling water; add )^ teacup of sherry wine, beating briskly until it thickens. Remove from the fire and add a little lemon juice. Mrs. J. P. MoNTROSs. SAUCE FOR BOILED TONGUE. Brown i tablespoonful of butter, add i tablespoon- ful of flour and brown, add ^ pint of stock, stir until it boils; take from fire, add )^ teaspoonful of salt, a dash of pepper, i tablespoonful of mushroom catsup, i of tomato catsup

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