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Classic
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page 111
and salt to taste; put over the fire and stir constantly until it thickens, but
do not allow it to boil, or it will curdle and require straining through a gravy
strainer; add the juice of half a lemon, and serve with baked fish.
HORSE-RADISH SAUCE.
One dessert-spoon olive oil, melted butter, or cream, one of ground or prepared
mustard, two table-spoons grated horse-radish, one of vinegar, one tea-spoon
sugar, and a little salt stirred and beaten together until thoroughly mixed.
Serve with cold meats. When made with oil or melted butter, and not with cream,
this will keep two or three days.
MINT SAUCE.
Take one table-spoon powdered sugar and half tea-cup vinegar; stir in two
table-spoons of green mint, chopped very fine. Serve with roast lamb.--Mrs.
Allie Reid Evans, Delaware.
OYSTER SAUCE.
Set a basin on the fire with half pint oysters, from which all bits of shell
have been picked, and one pint boiling water; let boil three minutes, skim well,
and then stir in half a cup butter beaten to a cream, with two table-spoons
flour; let this come to a boil, and serve with boiled turkey.--Mrs. H. C. M.
ONION SAUCE.
Boil three or four white onions till tender, mince fine; boil half pint milk,
add butter half size of an egg, salt and pepper to taste, and stir in minced
onion and a table-spoon of flour which has been moistened with milk.--E. H. W.
ROMAN SAUCE.
Put one tea-cup water and one tea-cup milk on fire to scald, and when hot stir
in a table-spoon flour, previously mixed smooth with a very little cold water,
add three eggs well beaten and strained, season with salt and pepper, two
table-spoons butter and a little vinegar; boil four eggs hard, slice and lay
over the dish; pour over sauce, and serve with boiled fish.--Mrs. E. T. E.
SALAD SAUCE.
Boil two eggs three minutes; mix with them a mustard-spoon of prepared mustard,
a little pepper and salt, six spoonfuls drawn
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