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Gravy For Turkey

Gravy For Turkey image

Boil giblets very tender; chop fine; then take liquor in which they are boiled; thicken with flour; season with salt, pepper, and a little butter; add giblets, and dripping in which turkey was roasted.

Gravy For Roast Meats

Gravy For Roast Meats image

After taking out meat, pour off fat; add water; season, and thicken with flour.

Egg Sauce

Egg Sauce image

One cup of chicken broth, heated and thickened, with tablespoonful
of butter rolled thickly in flour, poured over 2 beaten eggs; boiled
1 minute, with tablespoonful parsley stirred in; then seasoned and poured upon pounded yolks of 2 boiled eggs placed in bottom of bowl. Stir up and it is ready.

Sauce For Venison

Sauce For Venison image

Two spoonfuls currant jelly, 1 stick cinnamon, 1 blade mace, grated white bread, 10 tablespoonfuls water; let stew with little water; serve in dish with venison steak.

Sauce

Sauce image

Italian.
Put a lump fresh butter into stewpan with some mushrooms, onions, parsley, and 1/2 laurel leaf, all cut fine; set over the fire for some time and shake in a little flour; moisten it with a glass of white wine, and as much good broth, adding salt, pepper, and a little mace beaten fine; boil 1/2 hour; skim off the fat and serve. Can give a fine flavor by putting in a bunch sweet herbs while boiling; take them out before serving the sauce.

Shrimp Sauce

Shrimp Sauce image

Wash clean 1/2 pint of shrimps, put them in stewpan with 1 spoonful
anchovy liquor, and 1/2 pound thick melted butter. Boil up for
5 minutes and squeeze in 1/2 lemon. Toss it up and pour into sauce boat.

Sauce For Wild Ducks, Teal, Etc

Sauce For Wild Ducks, Teal, Etc image

Take proper quantity of veal gravy, pepper and salt to taste;
squeeze in the juice of 2 good oranges, add a little red wine; let
wine boil some time in the gravy.

Sauce For Salmon and Other Fish

Sauce For Salmon and Other Fish image

One cupful milk heated to a boil and thickened with tablespoonful cornstarch previously wet up with cold water, the liquor from the salmon,
1 gravyspoonful butter, 1 raw egg beaten light, juice 1/2 lemon, mace and cayenne pepper to taste. Add the egg to thickened milk when you have stirred in butter and liquor; take from fire, season and let stand in hot water 3 minutes, covered. Lastly put in lemon juice and turn out immediately. Pour it all over and around the salmon.

Sauce For Boiled Cod, and Other Kinds of Fish

Sauce For Boiled Cod, and Other Kinds of Fish image

To 1 gill boiling water add as much milk; stir into this while
boiling 2 tablespoonfuls butter gradually, 1 tablespoonful flour
wet up with cold water; as it thickens the chopped yolk of 1 boiled
egg and 1 raw egg beaten light. Take directly from fire, season
with pepper, salt. a little chopped parsley and juice of one lemon,
and set covered in boiling water (but not over fire) 5 minutes,
stirring occasionally. Pour part of sauce over fish when dished;
the rest in a boat. Serve mashed potatoes with it.

Sauce Piquante

Sauce Piquante image

One cupful liquor from tongue or any other kind of meat, 2 tablespoonfuls butter, 1 teaspoonful fresh made mustard, a little salt and pepper, one heaping tablespoonful browned flour, one teaspoonful mixed parsley and sweet marjoram, 1 tablespoonful onion vinegar. Brown butter by shaking it over a clear fire in saucepan. Heat cupful liquor to a boil, skim and season with salt and pepper, skim again before stirring in flour, wet up with cold water; as it thickens put in batter, herbs, mustard and vinegar.
Boil up; pour half over tongue, the rest into sauce bowl.