<h2><SPAN name="SAUCES" id="SAUCES"></SPAN>SAUCES</h2>
<p><b>CUCUMBER SAUCE</b>—Pare two good sized cucumbers and cut a generous piece
from the stem end. Grate on a coarse grater and drain through cheese
cloth for half an hour. Season the pulp with salt, pepper and vinegar to
suit the taste. Serve with broiled, baked or fried fish.</p>
<p><b>GHERKIN SAUCE</b>—Put a sprig of thyme, a bay-leaf, a clove of garlic,
two finely chopped shallots, and a cayenne pepper, and salt into a
saucepan, with one breakfast cup of vinegar. Place pan on fire and when
contents have boiled for thirty minutes, add a breakfast cup of stock or
good broth. Strain it through a fine hair sieve and stir in one and
one-half ounces of liquefied butter mixed with a little flour to thicken
it. Place it back in the saucepan and when it boils stir in it a
teaspoonful or so of parsley very finely chopped, two or three ounces of
pickle gherkins, and a little salt if required.</p>
<p><b>GIBLET SAUCE</b>—Put the giblets from any bird in the saucepan with
sufficient stock or water to cover them and boil for three hours, adding
an onion and a few peppercorns while cooking. Take them out, and when
they are quite tender strain the liquor into another pan and chop up the
gizzards, livers, and other parts into small pieces. Take a little of
the thickening left at the bottom of the pan in which a chicken or goose
has been braised, and after the fat has been taken off, mix it with the
giblet liquor and boil until dissolved. Strain the sauce, put in the
pieces of giblet, and serve hot.</p>
<p><b>GOOSEBERRY SAUCE</b>—Pick one pound of green gooseberries and put them
into a saucepan with sufficient water to keep them from burning, when
soft mash them, grate in a little nutmeg and sweeten to taste with moist
sugar. This sauce may be served with roast pork or goose instead of
apple sauce. It may also be served with boiled mackerel. A small piece
of butter will make the sauce richer.<span class='pagenum'><SPAN name="Page_75" id="Page_75"></SPAN></span></p>
<p><b>HALF-GLAZE SAUCE</b>—Put one pint of clear concentrated veal gravy in a
saucepan, mix it with two wine-glassfuls of Madeira, a bunch of sweet
herbs, and set both over the fire until boiling. Mix two tablespoonfuls
of potato flour to a smooth paste with a little cold water, then mix it
with the broth and stir until thick. Move the pan to the side of the
fire and let the sauce boil gently until reduced to two-thirds of its
original quantity. Skim it well, pass it through a silk sieve, and it is
ready for use.</p>
<p><b>HAM SAUCE</b>—After a ham is nearly all used up pick the small quantity
of meat still remaining, from the bone, scrape away the uneatable parts
and trim off any rusty bits from the meat, chop the bone very small and
beat the meat almost to a paste. Put the broken bones and meat together
into a saucepan over a slow fire, pour over them one-quarter pint of
broth, and stir about one-quarter of an hour, add to it a few sweet
herbs, a seasoning of pepper and one-half pint of good beef stock. Cover
the saucepan and stir very gently until well flavored with herbs, then
strain it. A little of this added to any gravy is an improvement.</p>
<p><b>HORSERADISH SAUCE</b>—Place in a basin one tablespoonful of moist sugar,
one tablespoonful of ground mustard, one teacupful of grated
horseradish, and one teaspoonful of turmeric, season with pepper and
salt and mix the ingredients with a teacupful of vinegar or olive oil.
When quite smooth, turn the sauce into a sauceboat, and it is ready to
be served.</p>
<p><b>LEMON BUTTER</b>—Cream four level tablespoons of butter and add gradually
one tablespoon of lemon juice mixing thoroughly.</p>
<p><b>LEMON SAUCE FOR FISH</b>—Squeeze and strain the juice of a large lemon
into a lined saucepan, put in with it one-fourth pound butter and
pepper, and salt to taste. Beat it over the fire until thick and hot,
but do not allow to boil. When done mix with sauce the beaten yolks of
two eggs. It is then ready to be served.</p>
<p><b>LOBSTER BUTTER</b>—Take the head and spawn of some hen lobsters, put them
in a mortar and pound, add an equal quantity of fresh butter, and pound
both together, being sure they are thoroughly mixed. Pass this through a
fine hair sieve, and the butter is then ready for use. It is very nice
for garnishing or for making sandwiches.<span class='pagenum'><SPAN name="Page_76" id="Page_76"></SPAN></span></p>
<p><b>MAITRE D'HOTEL BUTTER</b>—Cream one-fourth cup of butter. Add one-half
teaspoon salt, a dash of pepper and a tablespoon of fine chopped
parsley, then, very slowly to avoid curdling, a tablespoon of lemon
juice. This sauce is appropriate for beefsteak and boiled fish.</p>
<p><b>SAUCE A LA METCALF</b>—Put two or three tablespoonfuls of butter in a
saucepan, and when it melts add about a tablespoonful of Liebig's
Extract of Beef; season and gradually stir in about a cupful of cream.
After taking off, add a wine-glassful of Sherry or Madeira.</p>
<p><b>PARSLEY AND LEMON SAUCE</b>—Squeeze the juice from a lemon, remove the
pips, and mince fine the pulp and rind. Wash a good handful of parsley,
and shake it as dry as possible, and chop it, throwing away the stalks.
Put one ounce of butter and one tablespoonful of flour into a saucepan,
and stir over fire until well mixed. Then put in the parsley and minced
lemon, and pour in as much clear stock as will be required to make the
sauce. Season with a small quantity of pounded mace, and stir the whole
over the fire a few minutes. Beat the yolks of two eggs with two
tablespoonfuls of cold stock, and move the sauce to the side of the
fire, and when it has cooled a little, stir in the eggs. Stir the sauce
for two minutes on the side of the fire, and it will be ready for
serving.</p>
<p><b>POIVRADE SAUCE</b>—Put in a stewpan six scallions, a little thyme, a good
bunch of parsley, two bay-leaves, a dessert-spoonful of white pepper,
two tablespoons of vinegar and two ounces of butter, and let all stew
together until nearly all the liquor has evaporated; add one teacupful
of stock, two teacupfuls of Spanish sauce. Boil this until reduced to
one-half, then serve.</p>
<p><b>ROYAL SAUCE</b>—Put four ounces of fresh butter and the yolks of two
fresh eggs into a saucepan and stir them over the fire until the yolks
begin to thicken, but do not allow them to cook hard. Take sauce off the
fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two
tablespoons of Indian soy, one finely chopped green gherkin, one small
pinch of cayenne pepper, and a small quantity of salt. When well
incorporated keep sauce in a cold place. When cold serve with fish.</p>
<p><b>SAUCE FOR FISH</b>—Simmer two cups of milk with a slice of onion, a slice
of carrot cut in bits, a sprig of parsley and a bit of bay-leaf for a
few minutes. Strain onto one-quarter cup of<span class='pagenum'><SPAN name="Page_77" id="Page_77"></SPAN></span> butter rubbed smooth with
the same flour. Cook five minutes and season with a level teaspoon of
salt and a saltspoon of pepper.</p>
<p><b>SAUCE MAYONNAISE</b>—Place in an earthen bowl a couple of fresh egg yolks
and one-half teaspoonful of ground English mustard, half pinch of salt,
one-half saltspoonful red pepper, and stir well for about three minutes
without stopping, then pour in, one drop at a time, one and one-half
cupfuls of best olive oil, and should it become too thick, add a little
at a time some good vinegar, stirring constantly.</p>
<p><b>SAUCE TARTARE</b>—Use one-half level teaspoon of salt and mustard, one
teaspoon of powdered sugar, and a few grains of cayenne beaten
vigorously with the yolks of two eggs. Add one-half cup of olive oil
slowly and dilute as needed with one and one-half tablespoon of vinegar.
Add one-quarter cup of chopped pickles, capers and olives mixed.</p>
<p><b>TARTAR SAUCE</b>—Mix one tablespoon of vinegar, one teaspoon of lemon
juice, a saltspoon of salt, a tablespoon of any good catsup and heat
over hot water. Heat one-third cup of butter in a small saucepan until
it begins to brown, then strain onto the other ingredients and pour over
the fish on the platter.</p>
<p><b>SHRIMP SAUCE</b>—Pour one pint of poivrade sauce and butter sauce into a
saucepan and boil until somewhat reduced. Thicken the sauce with two
ounces of lobster butter. Pick one and one-half pints of shrimps, put
them into the sauce with a small quantity of lemon juice, stir the sauce
by the side of the fire for a few minutes, then serve it.</p>
<p><b>SAUCE FOR FRIED PIKE</b>—Peel and chop very fine one small onion, one
green pepper, half a peeled clove, and garlic. Season with salt, red
pepper and half a wine-glassful of good white wine. Boil about two
minutes and add a gill of tomato sauce and a small tomato cut in dice
shaped pieces. Cook about ten minutes.<span class='pagenum'><SPAN name="Page_78" id="Page_78"></SPAN></span></p>
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