MEAT AND FISH SAUCES

BECHAMEL SAUCE).

Put two ounces of butter and an ounce and a half of flour into a stew-pan ; when well mixed, add one pint of white stock, and stir till it boils; then add six mushrooms washed and peeled. Let the sauce boil up again, and simmer for twenty minutes with the lid half on, to throw up the butter, which skim off when it rises. Strain the same through a tammy into an- other stew-pan. Stir in now half a pint of cream and the strained juice of half a lemon, and let it boil well from three to five minutes. Pour it into a basin, and stir while it cools.

Mrs. Nette O'Melveny. BERNESE SAUCE.

Take five yolks of eggs, one ounce of butter, a pinch of salt, and one of pepper. Stir, and as soon as the eggs begin to con- solidate take the saucepan off the fire and add one ounce of butter. Then put the saucepan on the fire again and stir in one ounce more butter ; repeat this twice, then add one tablespoon- ful of chopped tarragon, and one teaspoonful of tarragon vine- gar. This sauce must be stiff and have the consistency of may- onnaise.

Mrs. H. W. O'Melveny. BORDEAUX SAUCE.

Two gallons cut cabbage, one gallon sliced tomatos, one dozen onions, one gallon vinegar, one ounce each of tameric powder, celery seed, allspice, black pepper, cloves and ground ginger. One-half pound white mustard seed, one and three- quarters pound sugar, one gill salt. Mix all together and boil twenty minutes, then pack in jars.

Mrs. Schofield. BROWN SAUCE.

Take six mushrooms washed and peeled, one carrot, one shalot, and one small onion. Cut up into a stew-pan and fry

86 LANDMARKS CLUB COOK BOOK.

them in two ounces of butter till it becomes a good brown ; then stir in one and a half ounce of flour, and lastly, pour in one pint of brown stock. Let it boil ten minutes, and skim it; season with pepper and salt ; strain, and pour over the dish for which it is intended.

Mrs. H. W. O'Melveny. COLD MEAT DRESSING.

Three eggs, one tablespoonful of sugar, one tablespoonful of butter, one tablespoonful salt, one scant tablespoonful of mustard, one cup of cream, one cup of vinegar. Stir butter, salt and sugar in a bowl until perfectly smooth, add the eggs and beat well, then the mustard. Then add the vinegar slowly and beating all the time, and last the cream. Place bowl in a basin of boiling water and stir until it thickens like soft cus- tard.

Frances Widney Workman. COLD SAUCE FOR FISH ( FRENCH ).

Put in a wooden bowl the yellows of two hard eggs and four anchovies chopped fine ; also parsley and similar herbs chopped very fine. Pile or mash all together and add gradually, while turning, about five spoonfuls of oil, one of vinegar, a teaspon- ful of French mustard, some salt and pepper. Set on ice. If the mustard is left out, this sauce is excellent with vegetables like asparagus.

Marthe Durnerin. CUCUMBER SAUCE.

Grate two cucumbers, boil until tender, thicken with table- spoon flour, same of butter, use little stock, teaspoon of tarra- gon vinegar.

Mrs. J. G. Mossjn. CURRANT JELLY SAUCE.

For boiled or roast mutton. Dissolve a half -glass of curant jelly in sherry wine until it becomes smooth ; season with salt and cayenne pepper.

Mrs. Randolph Miner. DRAWN BUTTER.

This forms the foundation of most sauces and from it a variety may be made by adding different flavors, onions, parsley, celery, mint, etc., as it is suitable for meat, game or fish to be served.

MEAT AND FISH SAUCES. »'

Rub one tablespoonful of flour with a quarter of a pound of butter ; when well mixed put in a saucepan with a tablespoon- ful of milk or water ; set in a double boiler, stir well and allow it to come to a boil. For mint, celery or onion sauce, the vege- tables must be boiled first, minced and then added to the drawn butter gradually. When re-warming it, place gravy bowl con- taining gravy in boiling water.