Part 5 (2/2)

This is one of the nicest of all sauces to use with warmed-over chicken, duck or turkey. Rub together a tablespoonful of b.u.t.ter and one of flour, then add gradually a half pint of chicken stock; stir constantly until boiling, take from the fire, add the yolks of two eggs, strain through a fine sieve, add the seasoning, and serve immediately.

Sauces containing the yolks of uncooked eggs cannot be reboiled after the eggs are added.

English Drawn b.u.t.ter

For English drawn b.u.t.ter, use a tablespoonful of b.u.t.ter, a tablespoonful of flour, and a half pint of water. We usually have the water boiling, and add it gradually to the b.u.t.ter and flour, stirring rapidly. As soon as it reaches boiling point, take from the fire and add carefully another tablespoonful of b.u.t.ter. This may be converted into a plain

Sauce Hollandaise

by adding with the last tablespoonful of b.u.t.ter, the yolks of two eggs, the juice of half a lemon, a teaspoonful of onion juice and a tablespoonful of chopped parsley.

Brown Sauce

This is made by rubbing b.u.t.ter and flour together in the above proportions, then adding a half pint of stock; stir until boiling, add a teaspoonful of browning or kitchen bouquet and the usual seasoning of salt and pepper. To change the character of this sauce add garlic, onion, Worcesters.h.i.+re sauce, mushroom catsup, etc.

Brown Tomato Sauce

An exceedingly nice sauce for Hamburg steaks. After you have taken the steaks from the pan, add a tablespoonful of b.u.t.ter and one of flour; mix.

Fill your measuring cup half full of strained tomatoes, the remaining half with stock, making a half pint; add this to the b.u.t.ter and flour, stir until boiling, add a seasoning of salt and pepper and pour over the steaks.

Roasted Beef Gravy

Roasted beef gravy, which really should be a sauce, is improved by adding a little tomato to the stock before adding it to the fat and flour. In roasting meats, we do not use b.u.t.ter for the sauce; there is always sufficient fat in the bottom of the pan. Pour from the pan all but one or two tablespoonfuls of fat (the amount required) and add to that the flour.

A rounding tablespoonful of b.u.t.ter to which we refer weighs an ounce; of liquid fat, as in the pan, you must allow two even tablespoonfuls to the ounce; so, if you are going to make a half pint of sauce take out all but two tablespoonfuls of fat; add one tablespoonful of flour and then the half pint of water or stock.

Browning

Plain burned sugar (caramel) may be used to color soups and sauces, thus saving the trouble of browning the flour or b.u.t.ter. It is also used as a flavoring for sweets. Put one cup of sugar, dry, into an iron saucepan.

Stand it over a hot fire, and stir continually until it is reduced to a dark brown liquid. When it begins to burn and smoke, add hastily a cup of boiling water, stir and cook until a thin syrup-like mixture is formed.

It must not be too thick. Bottle, and it is ready for use, and will keep any length of time.

Kitchen Bouquet

Add one chopped onion and a teaspoonful of celery seed to one cup of dry sugar, and then proceed as for ordinary browning. Strain and bottle. A very good mixture under this name can be purchased at the grocers.

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