<h2 id="id00260" style="margin-top: 4em">SAUCES</h2>
<p id="id00261">[Illustration]</p>
<p id="id00262" style="margin-top: 2em">Sauce for Canvas-back Duck</p>
<p id="id00263">Melt together in a hot soup plate one ounce of butter, and an equal
amount of currant jelly. Add the juice of a lime, a glass of sherry
and a small cupful of finely chopped celery. Season with salt, pepper
and cayenne.</p>
<p id="id00264"> * * * * *</p>
<p id="id00265">Sauce for Wild Fowl</p>
<p id="id00266">Take one shallot chopped, salt, cayenne, mace, a glass of port or
claret, one tablespoonful of Worcestershire sauce, one tablespoonful
of mushroom catsup, the rind of one-half lime and one tablespoonful of
lime juice. Boil these ingredients for five minutes. Strain the liquor
and add to any gravy.</p>
<p id="id00267"> * * * * *</p>
<p id="id00268">Hollandaise Sauce</p>
<p id="id00269">Heat a bowl with boiling water, and wipe dry. In it beat quarter of
a cup of butter to a cream. Add the yolks of two raw eggs, one at a
time, beating until smooth. Then add a tablespoonful of lemon juice,
salt and cayenne, and beat the mixture with a fork or an egg beater,
for five minutes. Place the bowl in boiling water. Stir into the
sauce two tablespoonfuls of boiling water, and beat until the sauce is
smooth and thick as mayonnaise.</p>
<p id="id00270"> * * * * *</p>
<p id="id00271">Parsley Butter</p>
<p id="id00272">Beat three tablespoonfuls of butter to a cream. Add half a
tablespoonful of lemon juice and one of chopped parsley, half a
teaspoonful of salt. Beat all together several minutes, when it is
ready for use. An excellent dressing for fried or broiled fish.</p>
<p id="id00273"> * * * * *</p>
<p id="id00274">Green Sauce</p>
<p id="id00275">Mix in a bowl a tablespoonful each of finely chopped parsley and
onion, with one tablespoonful of Tarragon vinegar and one of cider
vinegar. Season with salt, pepper and cayenne.</p>
<p id="id00276"> * * * * *</p>
<p id="id00277">Egg Sauce</p>
<p id="id00278">Beat two ounces of butter to a froth. Mix into it one tablespoonful of
flour and the yolk of one egg. Pour a cup of hot water of this batter,
stirring constantly. Heat over the fire until it is thick and smooth,
but be careful not to boil. Just before serving stir in two hard
boiled eggs finely chopped.</p>
<p id="id00279"> * * * * *</p>
<p id="id00280">Celery Sauce</p>
<p id="id00281">Put in a stewpan with salt, cayenne and a blade of mace, three grated
heads of celery. Cover with boiling water. Boil ten minutes and drain.
Return to the fire with enough veal stock to cover the celery and stew
half an hour. Then add two ounces of butter rolled in flour, and half
a cup of cream. Shake over the fire a minute or two and serve at once.</p>
<p id="id00282"> * * * * *</p>
<p id="id00283">Devil for Boiled Ham or Fowl</p>
<p id="id00284">Put in a saucepan half a teacupful of soup stock, three ounces of
butter, one teaspoonful of salt, one teaspoonful of made mustard, two
teaspoonfuls of French mustard, two cloves of garlic chopped fine, one
onion chopped, two green peppers and one pickeled gherkin chopped, one
tomato peeled and cut up, the juice of half a lime and half a lime
cut in thin slices. Simmer for one hour, then add the following: One
tablespoonful of Worcestershire sauce, one of Imperial sauce, one of
Tarragon vinegar, two of Bon Gout sauce, two of mushroom catsup, two
of walnut catsup and two tablespoonfuls of chutney, add half a pint of
sherry and simmer for fifteen minutes.</p>
<p id="id00285">This will keep several months.</p>
<p id="id00286"> * * * * *</p>
<p id="id00287">Onion Sauce</p>
<p id="id00288">Boil three good sized onions, one hour. Drain and put in a stewpan
with one-half pint of milk and one teaspoonful of salt. Simmer for
fifteen minutes, then rub through a sieve and put back in the pan with
one-half pint of cream and one ounce of butter.</p>
<p id="id00289">Simmer ten minutes and serve very hot.</p>
<p id="id00290"> * * * * *</p>
<p id="id00291">Garlic Sauce</p>
<p id="id00292">Rub together in a mortar until smooth, two ounces of butter, two
cloves of garlic and one teaspoonful of salt. Add a tablespoonful of
lime juice and one-half a pint of melted butter. Beat until light and
smooth, when it is ready to serve.</p>
<p id="id00293"> * * * * *</p>
<p id="id00294">Melted Butter</p>
<p id="id00295">Take one pint of milk and one teaspoonful of salt; when it boils
stir into it three ounces of butter, a little cayenne and two
tablespoonfuls of flour rubbed into it. Let it boil one minute and
serve at once.</p>
<p id="id00296"> * * * * *</p>
<p id="id00297">Salad Dressing Without Oil</p>
<p id="id00298">Put in a double saucepan the yolks of three eggs, one teaspoonful of
salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well
and sift in two tablespoonfuls of flour. Add three tablespoonfuls of
vinegar and four of water. Stir until quite smooth. Place over the
fire, stirring continually one way. As soon as it thickens remove from
the fire and beat in three ounces of butter. Use when cool.</p>
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