St. Paul daily globe., 1885-08-16
Stew and Sauce PAN.

Lobster sauce ought to have some
lobster butter added to give good flavor
and color, but as this cannnot ALWAYS be
obtained, it is well to put into the sauce.
besides the flesh of the lobster, spoonful
of lobster essence" now sold in bottles
like shrimp and anchovy essences. A re-
markably fine flavor will thus be given at a
very trihing additional cost.
The two sauces which follow will be ac-
ceptable with a chop or steak. or any kind
OF meat game or poultry may be warmed
up in them. In either case the sauce must
not boil after the meat-which must be
previously cooked, as matter of course
Is put in, and allowed TO remain long
enough 10 become hot through. The first
given Is a very fayOrite sauce among
trenehmen in which to serve pigs or calves
feet, ears or the remains of a calves head.
Devil Sauce-FouT tablespoonfuls OF cold
gravy-that from Joint, or, if not to be
had, use brown stOck-a teaspoOnful of
loaf sugar. quarter as much mustard. a
desSertspOOnful of good mushroom ketchup,
the juice Of half a lemon. an ounce OF fresh
butter, little salt and pepper to suit the
palate. Ii should be added cautiously at
iirst; it varies 50 much in strength. it is al
most impossible TO state the exact quantity.
This may be varied considerably; WOrces-
ter, or any good sauce. can take the place of
the ketchup, and vinegar. plain or favored
with herbs, may be used instead of the
lemon juice.
Curry Sauce-tO half pint Of nice brown
stock, add about deSseTtspOonful of good
curry paste and the same of fried onions.
together with small apple, fried with the
onions Simmer until the whole can be
L. q.
be again slmmered for 4 few minutes.
Bechamel. that popular French white
sauce, Is very easy TO make in even Ordi-
nary households. where economy is prac-
ticed. For instance. in making this on a
large scale, a whole fowl would probably
be boiled down Cor it. together with
knuekle OF veal and q piece of lean ham.
Proceed, however, as follows: Put into
saucepan the bones Of boiled or roasted
fowl. broken small. with any scraps of
fresh veal and bit of raw. lean ham, or
the bones from piece Of boiled bacon; add
bit Of carrot slice of onion. tiny bit
OF mace. few white peppcrcOrnS, and. if
at hand. n few button mushrooms. with
pint OF cold water. not forgetting a Sprig of
thyme and parsley. Simmer until there is
only half pint of liquid. or even less. and
If il does not taste rich. put in a teaspoon
ful of gelatine. Stir until that is dis
solved, then strain the sauce. Ina separate
saucepan bring 10 the boil half the measure
Of cream, mixed with small teaspOOnful
of arrOwro0t. mix the whole stock gTadu-
ally with this. let the whole boil for few
minutes, then serve, adding. OF the fire.
few drops Of lemon juice or white vinegar
and little salt. Ii the stock can be al
lowed to cool before mixing il with the
.. l.
moved. We have dwelt ~ some length on
this recipe. by way OF illustrating the fact
that people often deprive themselves of nice
dishes. simply because the quantities given
in recipes are too much for their needs. and
they are not sufficiently practical 10 reduce
or alter them 10 their modest requirements.
We may mention that il the meat and veg
etabieS are allowed 10 stew first in little
butter, the sauce will taste much better.