Sauce Supreme

Ingredients

• two tablespoons of butter
• two tablespoons of Dousman's Pest Patent flour
• two cups of milk
• pepper salt
• two heaping tablespoons of prepared horse-radish

Method

1. 1

   Make a cream sauce by cooking butter and flour together, then add milk.

2. 2

   Cook together and then add horseradish.

3. 3

   Pour over the dish and serve.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 20. The excerpt below is the record exactly as published.

wn a tablespoon of butter in the kettle, put in the cal)l)age and add watei' when needed to ju'event burning. Cook slowly for 2 •i'oui's. liemo\-e the cahhage. thicken the li(pn(l in kettle with flour and add cream 01- sweet milk and poui' oxer cabbage. Mrs. J. AV. JocT-riM. Stuffed Green Peppers. Two cu])s of cho|)peil chit-ken oi' veal, cup of bivad crumbs, salt and pepper to taste and hind with 'i beaten eggs. Cut off the stem from sweet green peppers and i-emove seeds, hll with meat and stand in l)aking dish : put water and bits of butter i]) bottom of pan atui haste frerpiently. l^ake I houi'. j\ri;s. A. J. YuNGi:iLUTH. Cabbage Rolls. Put 2 pouiids of I'ound steak thi-ough the meat chopper, also 1 small onion, season with pe|)pei- and salt. Poui- boiling water over about a dozen cabbage leaves, cover ami let stand about o minutes, then drain, |)ut a large tablespoonful of the meat in each leaf, roll up ueatly and fasten wiih a tooth))ick, place in pan, dot each roll witii a hit of hutter. add a little water and bake from 30 to 45 minutes. Mrs. Edward J. Butler. Macaroni Timbales. One aiul one-half cups milk, t^ cu])s stock. G tablespoons flour, 6 tablespoons hiiltej-, 2 teaspoojis salt, pepper, ;! cups cold cooked meat, 2 eggs, boiled macaroni. SCIMCKIOR COOK HOOI\ 33 ISoii i of ;i 1)01111(1 of largest Mze macaroni. Do not Ijreak it in small pieces. Wiic'ii cooked cur into ])ieces about -\ inch lon,u'. Butter a quart mold and line it wilii these pieces, lavin<:- tliem chi-^e touether. Make a sauce hy meltinf^ tlie l)utter, adding the Hour and wlien mixed, add the stock and milk. Stir till it ])oils and add pej)per and salt. l>eat the e^i^-s unlil lii^hi and stir into the meat mixture. Fill ihis inlo center of mold and cover with a iireascd paper. Stand the mold in a pan oi' hot watci- and hake .'!(• minui(N in a moilerate oven. Turn cai'i'tnlly f)nto a heated ))lalter and sei-\(' remainder of sauce around it. MliS. i;. W. WlMCilLT. Spiced Liver. Split calf's li\('i- parboil, scoop out cenli-r, mince with 1 onion, 1 teaspoon of pai'sley, 1 slice of salt poi-k browned, 1 teaspoonful of salt, a few shakes of peppei'. Fill cavity, sew edges of liver together, and put iii a pan with 1 cup of water and 'i tal)lespor)iis of Ainegar: baste often and liake 1 hour. Sauce Supreme. Make a cream sauce of two taI)le<i)oons of butter mixed with two tablespoons of Dousman's Pest Patent flour, pepper salt and two cu|)S of milk

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