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Classic
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page 86
SJETTE AFDELNINGEN.
Part Six.
SAUCES AND PICKLES.
Remarks. Sauces are by far not the least important part of the art of cooking.
Many a piece of meat, otherwise good, is often spoiled through being served with
a poor or altogether unsuitable sauce. On the other hand a good, well prepared
sauce will improve an otherwise poor dish. The general belief is that sauces are
costly, but such is not the case, which we shall soon prove.
The name of a sauce is always derived from its component part.
Apple sauce.
A very simple but often used sauce. Made by stewing the apples, while adding
some nutmeg,
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