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Classic
Cook Books
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page 88
white sauce or butter sauce. Should be used for boiled fish, especially cod.
Lobster sauce.
Chop the meat from the claws and tail of a good sized lobster, but do not make
it too fine. Half an hour before dinner, put it in half a pint drawn butter or
white sauce.
Lemon sauce.
Cut three slices of lemon into very small dice, and put them into drawn butter;
let it come just to boiling point, and pour over boiled fowls.
Chili sauce.
Use twentysix medium sized ripe tomatoes, two onions, four teaspoons pepper, two
cups vinegar, two tablespoonfuls salt, twelve spoons brown sugar, two spoons
ginger, two spoons ground cinnamon, one spoon cloves, one of allspice, and one
of nutmeg. Boil gently for two hours.
Cranberry sauce.
After removing all imperfect or soft berries, wash thoroughly;
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Classic
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