Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 heaping tablespoon flour is added
- 1 tea- spoon salt
- 1 when it is to be used on fish
- 74 sauces
- vinegar
- salt
- pepper
Directions
Drawn butter, which is the foundation of most of the sauces is thus made.
A heaping tablespoon of butter or beef fat is put into a saucepan; when it boils, 1 heaping tablespoon flour is added and stirred as it cooks. To this add gradually 1 pt. of water, 1 tea- spoon salt and i teaspoon of pepper. If you wish to unite economy and good flavor use -J tablespoon of beef fat in making the sauce, and add -J tablespoon butter, cut in little pieces, just before serving.
Milk sauce is the same, made with milk instead of water.
In brown sauce, the fat and flour are stirred till they brown, then make as above.
Any number of sauces can be made from these three by adding different flavors; chopped pickles and a tablespoon vinegar are added to No. 1 when it is to be used on fish; or mustard for mustard sauce.
The addition of eggs raw or cooked makes another variety.
With the help of milk we can make
Milk gravies. ,, .„ „ .,, , ,
a gravy as in "milk sauce, with beef or pork fat, seasoning with salt and pepper and per- haps some powdered herb.
Children like all these gravies, if nicely made and flavored, to eat on bread as well as on vegetables. 7
74 Sauces.