SAUCES FOR MEATS, FISH, ETC.
Anchovy Sauce.—Chop one or two anchovies,
without washing, put to them some flour and butter, and a
little water; stir it over the fire till it boils once or
twice. If the anchovies are good, they will dissolve.
Essence Of Anchovies.—Take two dozen of
anchovies, chop them, and without the bone, but with some of
their liquor strained, add to them sixteen large spoonfuls of
water; boil gently till dissolved, which will be in a few
minutes—when cold, strain and bottle it.
Apple Sauce.—Pare, core, and quarter half a
dozen good sized apples, and throw them into cold water to
preserve their whiteness. Boil them in a saucepan till they are
soft enough to mash—it is impossible to specify any
particular time, as some apples cook much more speedily than
others. When done, bruise them to a pulp, put in a piece of
butter as large as a nutmeg, and sweeten them to taste. Put
into saucepan only sufficient water to prevent them burning.
Some persons put the apples in a stone jar placed in boiling
water; there is then no danger of their catching.
Apple Sauce for Goose or Roast Pork.—Pare,
core, and slice some apples, and put them in a strong jar, into
a pan of water. When sufficiently boiled, bruise to a pulp,
adding a little butter, and a little brown sugar.
A Substitute for Cream.—Beat up the whole of a
fresh egg in a basin, and then pour boiling tea over it
gradually to prevent its curdling; it is difficult from the
taste, to distinguish it from rich cream.
Bechamel Sauce.—Put a few slices of ham into a
stew-pan, a few mushrooms, two or three shalots, two cloves,
also a bay leaf and a bit of butter. Let them stand a few
hours. Add a little water, flour and milk or cream; simmer
forty minutes. Scalded parsley, very fine may be added.
Bread Sauce.—Break three-quarters of a pound of
stale bread into small pieces, carefully excluding any
crusty and outside bits,
having previously simmered till quite tender, an onion, well
peeled and quartered in a pint of milk. Put the crumbs into
a very clean saucepan, and, if you like the flavor, a small
teaspoonful of sliced onion, chopped, or rather minced, as
finely as possible. Pour over the milk, taking away the
onion simmered in it, cover it up, and let it stand for an
hour to soak. Then, with a fork, beat it quite smooth, and
seasoned with a very little powdered mace, cayenne and salt
to taste, adding one ounce of butter; give the whole a boil,
stirring all the time, and it is ready to serve. A small
quantity of cream added at the last moment, makes the sauce
richer and smoother. Common white pepper may take the place
of cayenne, a few peppercorns may be simmered in the milk,
but they should be extracted before sending to table.
Bread Sauce.—Grate some old bread into a basin;
pour boiling new milk over it; add an onion with five cloves
stuck in it, with pepper and salt to taste. Cover it and simmer
in a slow oven. When enough, take out the onion and cloves;
beat it well, and add a little melted butter. The addition of
cream very much improves this sauce.
Caper Sauce.—Melt some butter, chop the capers
fine, boil them with the butter. An ounce of capers will be
sufficient for a moderate size sauce-boat. Add, if you like, a
little chopped parsley, and a little vinegar. More vinegar, a
little cayenne, and essence of anchovy, make it suitable for
As a substitute for capers, some use chopped pickled
Essence Of Celery.—Soak the seeds in spirits of
wine or brandy; or infuse the root in the same for 24 hours,
then take out, squeezing out all the liquor, and infuse more
root in the same liquor to make it stronger. A few drops will
broth, soup, etc.
Celery Sauce.—Wash well the inside leaves of
three heads of celery; cut them into slices quarter inch thick,
boil for six minutes, and drain; take a tablespoonful of flour,
two ounces of butter, and a teacupful of cream; beat well, and
when warm, put in the celery and stir well over the fire about
twelve minutes. The sauce is very
for boiled fowl, etc.
Cocoa Sauce.—Scrape a portion of the kernel of
a Cocoa nut, adding the juice of three lemons, a teaspoonful of
the tincture of cayenne pepper, a teaspoonful of shallot
vinegar, and half a cupful of water. Gently simmer for a few
Egg Sauce.—Boil two eggs hard, half chop the
whites, put in the yolks, chop them together, but not very
fine, put them with 1/4 lb. of good melted butter.
Egg Sauce.—Four eggs boiled twelve minutes,
then lay them in fresh water, cold, pull off the shells, chop
whites and yolks separately, mix them lightly, half pint melted
butter, made in proportion of quarter pound of butter, to a
large tablespoon flour, four of milk and hot water, add
powdered mace or nutmeg, to be eaten with pork, boiled, or
poultry, use chicken gravy or the water the chicken were boiled
Horseradish Sauce.—Perhaps a good receipt for
horseradish sauce, which is so excellent with both hot and cold
beef, but which we do not always see served up with either. Two
tablespoonfuls of mustard, the same of vinegar, three
tablespoonfuls of cream or milk and one of pounded white sugar,
well beaten up together with a small quantity of grated
horseradish. This is, of course, to be served up cold.
Mint Sauce.—Pick, mash and chop fine green
spearmint, to two tablespoons of the minced leaves, put eight
of vinegar, adding a little sugar. Serve cold.
Mint Sauce.—Wash fresh gathered mint; pick the
leaves from the stalks; mince them very fine, and put them into
a sauce-boat with a teaspoonful of sugar and four
tablespoonfuls of vinegar. It may also be made with dried mint
or with mint vinegar.
Onion Sauce.—Peel the onions, and boil them
tender; squeeze the water from them, then chop them, and add to
them butter that has been melted, rich and smooth, as will be
hereafter directed, but with a little good milk instead of
water; boil it up once, and serve it for boiled rabbits,
partridge, scrag, or knuckle of veal, or roast mutton. A turnip
boiled with the onions makes them milder.
Quin's Fish Sauce.—Half a pint of mushroom
pickle, the same of walnut, six long anchovies pounded, six
cloves of garlic, three of them pounded; half a spoonful of
cayenne pepper; put them into a bottle, and shake well before
using. It is also good with beefsteaks.
Sauce for Cold Partridges, Moor-Game,
Etc.—Pound four anchovies and two cloves of garlic in
a mortar; add oil and vinegar to the taste. Mince the meat, and
put the sauce to it as wanted.
Sauce for Ducks.—Serve a rich gravy in the
dish; cut the breast into slices, but don't take them off; cut
a lemon, and put pepper and salt on it, then squeeze it on the
breast, and pour a spoonful of gravy over before you help.
Sauce for Fowl of any Sort.—Boil some veal
gravy, pepper, salt, the juice of a Seville orange and a lemon,
and a quarter as much of port wine as of gravy; pour it into
the dish or a boat.
Sauce for Hot or Cold Roast Beef.—Grate, or
scrape very fine, some horseradish, a little made mustard, some
pounded white sugar and four large spoonfuls of vinegar. Serve
in a saucer.
Sauce for Salmon.—Boil a bunch of fennel and
parsley chop them small, and put into it some good melted
butter. Gravy sauce should be served with it; put a little
brown gravy into a saucepan, with one anchovy, a teaspoonful of
lemon pickle, a tablespoonful of walnut pickle, two spoonfuls
of water in which the fish was boiled, a stick of horseradish,
a little browning, and salt; boil them four minutes; thicken
with flour and a good lump of butter, and strain through a hair
Sauce for Savoury Pies.—Take some gravy, one
anchovy, a sprig of sweet herbs, an onion, and a little
mushroom liquor; boil it a little, and thicken it with burnt
butter, or a bit of butter rolled in flour; add a little port
wine, and open the pie, and put it in. It will serve for lamb,
mutton, veal or beef pies.
Sauce for a Turkey.—Open some oysters into a
basin, and wash them in their own liquor, and as soon as
settled pour into a saucepan; add a little white gravy, a
teaspoonful of lemon pickle; thicken with flour and butter;
boil it three or four minutes; add a spoonful of thick cream,
and then the oysters; shake them over the fire till they are
hot, but do not let them boil.
Sauce for Wild Fowl.—Simmer a teacupful of port
wine, the same quantity of good meat gravy, a little shalot, a
little pepper, salt, a grate of nutmeg and a bit of mace, for
ten minutes; put in a bit of butter and flour, give it all one
boil, and pour it through the birds. In general they are not
stuffed as tame, but may be done so if liked.
French Tomato Sauce.—Cut ten or a dozen
tomatoes into quarters, and put them into a saucepan, with four
onions, sliced, a little parsley, thyme, a clove, and a quarter
of a pound of butter; then set the saucepan on the fire,
stirring occasionally for
three-quarters of an hour; strain the sauce through a
horse-hair sieve, and serve with the directed articles.
Tomato Sauce.—Take 12 tomatoes, very red and
ripe; take off the stalks, take out the seeds, and press out
the water. Put the expressed tomatoes into a stewpan, with
1-1/2 ozs. of butter, a bay leaf, and a little thyme; put it
upon a moderate fire, stir it into a pulp; put into it a good
cullis, or the top of broth, which will be better. Rub it
through a search, and put it into a stewpan with two spoonfuls
of cullis; put in a little salt and cayenne.
ANOTHER.—Proceed as above with the seeds and water.
Put them into a stewpan, with salt and cayenne, and three
tablespoonfuls of beef gravy. Set them on a slow stove for an
hour, or till properly melted. Strain, and add a little good
stock; and simmer a few minutes.
White Sauce.—One pound of knuckle of veal, or
any veal trimmings, or cold white meat, from which all brown
skin has been removed; if meat has been cooked, more will be
required. It is best to have a little butcher's meat fresh,
even if you have plenty of cold meat in the larder; any chicken
bones greatly improve the stock. This should simmer for five
hours, together with a little salt, a dozen white peppercorns,
one or two small onions stuck with cloves, according to taste,
a slice or two of lean ham, and a little shred of celery and a
carrot (if in season) in a quart of water. Strain it, and skim
off all the fat; then mix one dessert-spoonful of flour in a
half pint of cream; or, for economy's sake, half milk and half
cream, or even all good new milk; add this to the stock, and if
not salt enough, cautiously add more seasoning. Boil all
together very gently for ten minutes, stirring all the time, as
the sauce easily burns and very quickly spoils. This stock,
made in large quantities, makes white soup; for this an old
fowl, stewed down, is excellent, and the liquor in which a
young turkey has been boiled is as good a foundation as can be
Economical White Sauce.—Cut up fine one carrot,
two small onions, and put them into a stewpan with two ounces
of butter, and simmer till the butter is nearly absorbed. Then
mix a small teacupful of flour in a pint of new milk, boil the
whole quietly till it thickens, strain it, season with salt and
white pepper or cayenne, and it is ready to serve. Or mix well
two ounces of flour with one ounce of butter; with a little
nutmeg, pepper and salt; add a pint of milk, and throw in a
strip of lemon peel; stir well over the fire till quite thick,
Wine Sauce.—One and 1/2 cups sugar, three
quarters cup of wine, a large spoonful flour, and a large piece