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Classic
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page 141
ONION SAUCE.
Work together until light a heaping tablespoonful of flour, and half a cupful of
butter, and gradually add two cups of boiling milk; stir constantly until it
comes to a boil; then stir into that four tender boiled onions that have been
chopped fine. Salt and pepper to taste. Serve with boiled veal, poultry or
mutton.
CHILI SAUCE.
Boil together two dozen ripe tomatoes, three small green peppers, or a half
teaspoonful of cayenne pepper, one onion cut fine, half a cup of sugar. Boil
until thick; then add two cups of vinegar; then strain the whole, set back on
the fire and add a tablespoonful of salt, and a teaspoonful each of ginger,
allspice, cloves and cinnamon; boil all five minutes, remove and seal in glass
bottles. This is very nice.
MINT SAUCE.
Take fresh young spearmint leaves, stripped from the stems; wash and drain them,
or dry on a cloth. Chop very fine, put in a gravy boat, and to three
tablespoonfuls of mint put two of white sugar; mix and let it stand a few
minutes, then pour over it six tablespoonfuls of good cider or white-wine
vinegar. The sauce should be made some time before it is to be used, so that the
flavor of the mint may be well extracted. Fine with roast lamb.
SHARP BROWN SAUCE.
Put in a sauce-pan one tablespoonful of chopped onion, three tablespoonfuls of
good cider vinegar, six tablespoonfuls of water, three of tomato catsup, a
little pepper and salt, half a cup of melted butter, in which stir a
tablespoonful of sifted flour; put all together and boil until it thickens. This
is most excellent with boiled meats, fish and poultry.
BECHAMEL SAUCE.
Put three tablespoonfuls of butter in a sauce-pan; add three tablespoonfuls of
sifted flour, quarter of a teaspoonful of nutmeg, ten pepper-corns, a
teaspoonful of salt; beat all well together; then add to this, three slices of
onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf and
half a dozen mushrooms cut up. Moisten the whole with a pint of stock or water
and a cup of sweet cream. Set it on the stove and cook slowly for half an hour,
watching closely that it does not burn; then strain through a sieve. Most
excellent with roast veal, meats and fish.
--St. Charles Hotel, New Orleans.
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