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Classic
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page 33
EGG SAUCE.
Boil three eggs about fifteen minutes, and put them into cold water until you
want them. Cut them up neatly, using only two of the whites, and pour on them a
pint of melted butter, and stir them together. This is an agreeable
accompaniment to roast or boiled poultry, or salt fish.
LEMON SAUCE.
Pare a lemon, slice it in thin slices, and divide the slices into small pieces,
and put them into a quarter of a pint of melted butter.
CELERY SAUCE, FOR BOILED FOWLS.
Cut a half-dozen heads of white celery into small pieces, and slice two onions;
put them in a stewpan with a small lump of butter. Stew them over a slow fire
till quite tender, then put in two spoonsful of flour, half a pint of water,
salt and pepper, and a little cream, or milk. Boil it a quarter of an hour, and
pass it through a hair sieve with the back of a spoon. When celery is not in
season, a small quantity of celery-seed will impregnate the sauce with the
celery flavor.
CURRANT JELLY SAUCE, FOR VENISON.
Put some currant jelly into a stewpan. When it is melted, pour it into a
sauceboat.
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Classic
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