DRESSINGS FOR MEAT, POULTRY, GAME AND FISH.
SAUCES FOR PASTRY AND SWEET DISHES.
Flour Gravies.
Good butter and good flour are the essentials for a gravy and constitute the main part of it. For the preparation of white gravies, earthen, pewter or enameled dishes are the best. Gravies must always be smooth and it is best to strain them through a fine sieve. If you have them ready before the meal, put them into a double boiler. They must neither be too thick nor too thin.
No. 1—WHITE GRAVY.
Quantity for 6 Persons.
Preparation: Melt the butter, add the peeled onion and steep a little while, then stir in the flour and bouillon and cook 10 minutes, season with salt and pepper. Beat the 2 yolks of eggs with a little water and slowly stir it into the gravy. Do not boil any more.
No. 2—DUTCH GRAVY.
For Fish, Chicken or Veal With Rice.
Quantity for 6 Persons.
Preparation: Melt the butter, stir in the flour, stew a few minutes, fill up with fish stock, stirring constantly, then season with salt and lemon juice and add the 2 yolks of eggs as given under No. 1.
Remarks: If the gravy is for chicken or veal with rice, season it with white wine.
No. 3—FINE DUTCH GRAVY FOR FISH OR VEAL.
Quantity for 6 Persons.
Preparation: Melt the butter, stir in the flour, simmer gently, fill up with fish stock, or bouillon if it is intended for veal. Cook, stirring constantly, add sour cream, lemon juice, salt and pepper.
The sardines are cleaned, chopped and put into the gravy with the capers. Cook slowly for ten minutes, stirring frequently, then strain through a fine sieve, heat it again and add the 2 yolks of eggs.
No. 4—WHIPPED DUTCH GRAVY.
For Fish, Asparagus, Cauliflower, Oyster Plants and Scorzonera.
Quantity for 6 Persons.
Preparation: The flour is mixed well with fish stock or vegetable broth and whipped while over the fire, until it thickens; then add the fresh butter and the yolks of eggs, which have been beaten with water. Let it boil, stirring constantly. Serve at once.
Remarks: The gravy may be seasoned with 1 teaspoonful of lemon juice.
No. 5—GOOD FISH GRAVY.
Quantity for 6 Persons.
Preparation: Melt the butter, stir in the flour, add the fish stock and cream and cook a little while, stirring constantly, then season with lemon juice and salt if necessary. Finally stir in the yolks of eggs.
No. 6—CAULIFLOWER GRAVY.
Quantity for 6 Persons.
Preparation: Melt the butter, stir in the flour, gradually pour in the cauliflower broth and boil, stirring constantly. Then season with salt and nutmeg and stir in the 2 yolks of eggs.
No. 7—ASPARAGUS GRAVY.
Quantity for 6 Persons.
Preparation: Cream the butter, add the yolks of eggs, flour and cream; then add the boiling asparagus broth, while stirring. Let it boil, stirring constantly. Serve at once or keep warm in water. It is very fine.
No. 8—FINE MUSTARD GRAVY.
For Beef and Fish.
Quantity for 6 Persons.
Preparation: Cream the butter, add the yolks of eggs, mustard, flour, and gradually pour in the bouillon, stirring constantly, then cook. Season it with lemon juice, sugar and salt if necessary. Put in the lemon slice which should be taken out when served.
No. 9—PLAIN MUSTARD DRESSING.
For Fish and Beef.
Quantity for 6 Persons.
Preparation: Brown the butter and flour, add the bouillon, cook and season with pepper, salt, sugar and vinegar.
No. 10—FINE BEARNAISE SAUCE.
For Fillets, Saddle of Mutton, Mutton Cutlets.
Quantity for 6 Persons.
Preparation: The leek is cut into small pieces, vinegar added, then boiled down to one-half of the portion and strained through a fine sieve. Cream the butter, stir in the yolks of eggs, the leek vinegar, meat extract and bouillon. Place into a double boiler and let it thicken, stirring constantly; season with salt, pepper and finely chopped parsley. It must be smooth. Serve at once.
No. 11—TOMATO GRAVY.
For Fillet, Saddle of Mutton and Mutton Cutlets.
Quantity for 6 Persons.
Preparation: The leek is cut into small pieces and boiled down in vinegar to half of the portion. Cream the butter, add yolks of eggs, tomatoes, flour, bouillon and the strained leek vinegar. Put into a double boiler and let it thicken, stirring constantly. Season with sugar, salt and pepper and serve at once.
No. 12—FINE TOMATO DRESSING.
Quantity for 6 Persons.
Preparation: Ham and onion are cut into fine pieces and fried brown in butter. The chopped tomatoes are added and cooked a little while; then stir in the flour and add the bouillon. Season it with salt, pepper, lemon juice and sugar. Cook the gravy slowly for 1 hour, strain through a fine sieve and stir in the 2 yolks of eggs.
No. 13—FINE GRAVY.
For Poultry, Meat and Fish.
Quantity for 6 Persons.
Preparation: The lean ham is cut into small cubes and fried in the butter. Add the sliced onion, stir in the flour and stew a little while, add the bouillon and cream. Now the gravy is cooked for 15 minutes and the ¼ cupful of ground fish added. When served with meats, add meat instead of fish. Season with salt, pepper and lemon juice. Let it boil a while and strain through a fine sieve.
No. 14—HORSE RADISH GRAVY.
Quantity for 6 Persons.
Preparation: The horse radish must be scraped and grated very quickly, flour and butter stirred in and the cream added. Let it boil 15 to 20 minutes, stirring constantly, and season with salt and sugar.
No. 15—HORSE RADISH DRESSING, RAW.
Quantity for 6 Persons.
Preparation: The prepared horse radish is mixed with vinegar, salt and sugar and served that way.
No. 16—SARDINE GRAVY.
For Fish and Meat.
Quantity for 6 Persons.
Preparation: The sardines are soaked in water for ½ hour, then chopped fine and rubbed through a sieve. Melt the butter, stir in the flour and stew a while, then add the bouillon, or fish stock if used for fish. Add wine and lemon juice and the sardines, cook it slowly for 15 minutes and season with salt and pepper; then stir in the yolks of eggs, but do not boil it any longer.
No. 17—CAPER SAUCE.
Quantity for 6 Persons.
Preparation: Melt the butter, add the sliced onion and stew a while, then stir in the flour and add the bouillon, season with salt, pepper, lemon juice, and boil 15 minutes, stirring constantly. Strain through a fine sieve. Put in the capers and let it simmer gently. Stir in the yolks of eggs and a pinch of sugar.
No. 18—OYSTER DRESSING.
Quantity for 6 Persons.
Preparation: Melt the butter, stir in the flour, add the bouillon, and oyster liquor. If the oysters are fresh, you may use some of the beards. Cook the gravy slowly for ½ hour, then strain through a fine sieve and season with salt and pepper. Put in the sardine butter or finely chopped sardines. The oysters are put into boiling water for ¼ minute, then placed into a colander to drain. Put into the hot gravy and serve at once.
No. 19—CRAB OR LOBSTER GRAVY.
For Fish, Chicken and Fricassee.
Quantity for 6 Persons.
Preparation: The crabs are brushed well in cold water, then cooked very red in 2 qts. of boiling salt water. The claws and tails are broken off and the meat picked out and cut up. Remove the gravy substance from the bodies and crush the coral in a mortar.
Heat the butter and put in the crushed coral, stir while stewing, add the 2 tablespoonfuls of flour, stew a while and add the bouillon, cook it slowly until it is smooth, then strain through a sieve and season with salt and pepper. Stir in the 2 tablespoonfuls of cream, let the gravy get very hot and put in the meat from the tails and claws. It must not boil any more.
Lobster gravy is prepared the same way. Instead of crabs or crab butter, take lobsters or lobster butter.
Remarks: A left over body of a lobster may be utilized for a gravy.
No. 20—REMOULADE SAUCE.
Quantity for 6 Persons.
Preparation: Stew the oil and flour a little while, add the bouillon, cook, strain and stir until cold. Stir the hard-boiled yolks of eggs together with the raw yolk, lemon juice, mustard and gradually stir in the oil mixture. Season with salt, pepper and sugar. It is served with beef, eggs and head cheese.
No. 21—WHITE FRICASSEE SAUCE.
For Chicken Fricassee or Veal Fricassee.
Quantity for 6 Persons.
Preparation: Melt the butter and stir in the flour, add the bouillon, stir and boil 5 minutes, add white wine, lemon juice, salt, pepper and set to simmer gently.
No. 22—ONION GRAVY.
For Boiled Beef.
Quantity for 6 Persons.
Preparation: Brown the butter with the sliced onion, stir in the flour, add the bouillon and season with salt, vinegar and pepper. Cook the gravy 10 minutes and strain through a fine sieve.
No. 23—PEARL ONION GRAVY.
Quantity for 6 Persons.
Preparation: Prepare the gravy just like onion gravy, No. 22. After the gravy has been strained, put in the pearl onions, cook for 1 minute and stir in the yolks of eggs, but do not cook any longer.
No. 24—PICKLE GRAVY.
Quantity for 6 Persons.
Preparation: Brown the butter, stir in the onion and flour, cook a minute, and add the bouillon. Add the meat extract and cook 15 minutes, then strain and season with salt, pepper, vinegar, sugar. Put in the finely chopped pickles and set to simmer. You can improve this gravy with pieces of cauliflower and small pearl onions. Serve with mutton roast or lamb.
No. 25—BURGUNDY OR MADEIRA SAUCE.
For Ham, Fish or Tongue.
Quantity for 6 Persons.
Preparation: Brown the butter and flour, add the bouillon and all the other ingredients.
Cook this gravy for 1 hour slowly, stirring frequently, then strain through a fine sieve, add a few tablespoonfuls of wine, season and serve hot. It must be a nice brown color and smooth.
No. 26—BACON GRAVY.
Quantity for 6 Persons.
Preparation: Cut the bacon into small cubes and fry to a nice yellow color, add the finely sliced onion and fry a little while, add the flour and bouillon and season with salt, pepper, cloves, bay-leaf, vinegar and sugar. Cook for 15 minutes and serve with potatoes in their jackets.
No. 27—HERB GRAVY.
Quantity for 6 Persons.
Preparation: Parsley, onion, thyme, pepper-corns are fried in butter, the flour stirred in and browned; add the bouillon and meat extract and boil down to ½ the quantity, strain through a fine sieve, heat again and put in the herbs. Season with lemon juice and salt and stir in a small piece of butter.
No. 28—BROWN CHAMPIGNON SAUCE.
Quantity for 6 Persons.
Preparation: Brown the butter, stir in flour and onion and cook 1 minute, add the bouillon and champignon liquor, season with meat extract, red wine or Madeira, lemon juice and cook for ½ hour. Strain the gravy, add the champignons, which may be quartered if they are too large, set aside to simmer gently. Now flavor with salt, sugar and lemon juice.
No. 29—TRUFFLE SAUCE.
Quantity for 6 Persons.
Preparation: Butter and onion are browned, flour stirred in and bouillon added, together with red wine, Madeira, pepper, meat extract, cloves, bay-leaf and put in the peelings of truffles, cook slowly for 1 hour, strain through a fine sieve. Chop the peeled truffles and add them, season with salt and a little sugar.
No. 30—MOREL SAUCE.
Quantity for 6 Persons.
Preparation: The fresh morels are cleaned, washed in lukewarm water and put on the fire with lukewarm water, stirring carefully while heating the water. Then they are poured into a colander. This process is repeated until there is no more sand on the morels. The last water is put aside. After a while pour it off carefully from the settlings and boil down to ½ pt. The ham and onion are cut into small dice, fried brown in 2 tablespoonfuls of butter, the flour stirred in and browned 1 minute, then add the bouillon and morel liquor and cook slowly for 45 minutes. Add the meat extract, pepper, salt and strain it. Cut up the morels, put them into the gravy, let it come to boil again, add parsley and serve very hot.
No. 31—PARSLEY GRAVY.
Quantity for 6 Persons.
Preparation: The finely chopped onions and flour are browned in butter, bouillon added and cooked 10 minutes, stirring constantly. Season with salt, pepper and lemon juice, add the chopped parsley, but do not cook any longer.
Remarks: ¼ cup of sweet cream will improve the gravy.
No. 32—DILL, CHIVE OR TARRAGON GRAVY.
These gravies are prepared like the parsley gravy, the ingredients are the same also, but instead of parsley take dill for dill gravy, chives for chive gravy, and tarragon for tarragon gravy. These gravies are good with fish, chicken, beef and asparagus.
No. 33—SORREL GRAVY.
Quantity for 6 Persons.
Preparation: Melt the butter, stir in the flour, gradually add the bouillon and cream, stirring constantly, cook a few minutes and add the sorrel. Strain and season with salt, pepper and sugar. Stir in the yolks of eggs and serve very hot.
Remarks: The sorrel is cleaned and treated like spinage and boiled the same way, then rubbed through a sieve.
Cold Dressings.
No. 34—OIL DRESSING A LA TARTARE.
For Hard-Boiled Eggs, Cold Beef and Head Cheese.
Quantity for 6 Persons.
Preparation: Oil, onion and flour are fried light brown, bouillon and lemon juice added, cook a little while, then strain and stir until cold. Add the herbs or pickles and season with salt, pepper and more lemon juice, if necessary. If the gravy is too thick, when cold, add more bouillon.
No. 35—COLD MUSTARD DRESSING.
For Cold Lamb or Veal Roast.
Quantity for 6 Persons.
Preparation: Hard-boiled and raw yolks of eggs are well stirred together, the oil added in drops, season with mustard, lemon juice, salt, pepper and sugar. If the dressing is too thick, thin it with 1 tablespoonful of cream. This dressing is very good with cold roast.
No. 36—TARTARE DRESSING.
Quantity for 6 Persons.
Preparation: Oil, onion, flour are fried light brown, bouillon added, seasoned with mustard, lemon juice, salt and pepper and cooked slowly for 15 minutes, then strained through a fine sieve. Stir until cold, then stir in the 2 yolks of eggs and the pickles and capers. Taste it again. It should be quite thick.
No. 37—COLD HERB DRESSING.
Quantity for 6 Persons.
Preparation: The 2 hard-boiled and 1 raw yolk of eggs are thoroughly beaten together, the oil added a few drops at a time, the herbs and mustard put in and then seasoned with salt and pepper and the finely chopped white of egg put in also.
No. 38—COLD REMOULADE DRESSING.
Very fine.
Quantity for 6 Persons.
Preparation: The two kinds of yolks of eggs are mixed well, the oil added a few drops at a time, cream and lemon juice slowly stirred in, then capers, sardines and mustard are added. Season with salt and pepper and keep cold.
No. 39—COLD CHIVE DRESSING.
For Beef.
Quantity for 6 Persons.
Preparation: Cream, vinegar and chives are stirred together, then seasoned with salt, pepper and sugar.
No. 40—COLD CAVIAR DRESSING.
Quantity for 6 Persons.
Preparation: Put the 3 yolks of eggs and cream into a double boiler and cook until it thickens, stirring constantly, add the vinegar and stir until cold, then season with pepper, sugar and salt.
Put the caviar into a sieve, and let cold water run over it until it becomes granular, then stir into the dressing. This dressing is good with blue fish.
No. 41—MAYONNAISE DRESSING No. 1. (COLD).
Quantity for 6 Persons.
Preparation: The 6 yolks of eggs are stirred with the oil, then seasoned with lemon juice, pepper, mustard, sugar and salt.
Remarks: Mayonnaise dressing is good with salmon.
No. 42—MAYONNAISE DRESSING No. 2.
Quantity for 6 Persons.
Preparation: The yolks of eggs are stirred adding the oil and vinegar a few drops at a time, season with onion, pepper and salt and add sufficient bouillon to give it the required thickness.
No. 43—COOKED MAYONNAISE DRESSING.
Very Good With Lobster or Chicken Salad.
Quantity for 6 Persons.
Preparation: Yolks of eggs, cream, vinegar, mustard, pepper, salt and sugar are mixed well and cooked in a double boiler, stirring constantly until it thickens. When the gravy is cold, add sour whipped cream.
Remarks: You may peel a dill pickle, chop it very fine and add to the dressing.
No. 44—MAYONNAISE DRESSING No. 3.
Very Good With Poultry Salad.
Quantity for 6 Persons.
Preparation: Yolks of eggs, cream, broth and vinegar are mixed well and boiled in double boiler as before mentioned in No. 43, then seasoned with salt, pepper and onion. Stir the dressing until cold, then add 2 tablespoonfuls of oil a few drops at a time.
Sweet Sauces or Dressings.
Sauces for Puddings and Pastries.
No. 45—WHITE WINE SAUCE.
Quantity for 6 Persons.
Preparation: The 2 whole eggs, flour, wine, sugar are mixed well on the stove and stirred until it becomes foamy and begins to thicken, but must not cook. Then add the lemon slices.
Remarks: This sauce may be served cold or warm.
No. 46—ARRACK SAUCE.
Quantity for 6 Persons.
Preparation: All ingredients except the arrack or brandy are mixed well and treated the same as mentioned under No. 45. The arrack or brandy is stirred in last. This sauce may be served cold or warm.
No. 47—VANILLA SAUCE.
Quantity for 6 Persons.
Preparation: The vanilla bean is left to soak in milk for 1 hour, then the sugar is added. The milk is brought to boil, the yolks of eggs and flour are mixed with a little cold milk, slowly stirred into the boiling milk and cooked for one minute. If you wish to use this sauce cold, it must be stirred several times while getting cold so it will not form a skin.
Remarks: The sauce must be stirred well while boiling.
When it is used cold you may add ½ cup of whipped cream or the white of egg beaten to a froth.
No. 48—COCOA SAUCE.
Quantity for 6 Persons.
Preparation: Stir the cocoa with the yolks of eggs and a little cold milk and prepare the sauce like vanilla sauce given under No. 47.
No. 49—CHOCOLATE SAUCE.
Quantity for 6 Persons.
The preparation is the same as given under No. 47 and No. 48, but instead of cocoa, ¼ lb. of chocolate is grated and stirred into the yolks of eggs and milk and less sugar is needed.
No. 50—LEMON SAUCE.
Quantity for 6 Persons.
The preparation is the same as given under No. 47, but instead of vanilla use lemon peel.
No. 51—MARASCHINO SAUCE.
Quantity for 6 Persons.
The preparation is the same as given under No. 47, but instead of vanilla, use 4 tablespoonfuls maraschino.
No. 52—CHERRY SAUCE.
Quantity for 6 Persons.
Preparation: The cherries are stoned and boiled in the water for 1 hour, then rubbed through a fine sieve. The corn starch is dissolved in a little water, then stirred into the boiling cherry sauce mixed with sugar and cooked 5 minutes, stirring constantly. The sauce is served cold.
No. 53—PRUNE SAUCE.
Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried prunes.