Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1893-01-08
GRAVES AND SAUCES.
40 ma SUNDAY Gnn,ltnN

e.
| Presiding over an establishment like
thls makes sad havoc with the features.
my dear Miss Pecksniifs" said Mrs
rodgers ''rhe gravy alone Is enough
70 add twenty years TO ones age. / do
| assure you. The anxiety of that one
lS,nii my dear keeps the mind constantly
Judging from the curious mixtures
served as grayies in this country many
/ On American housekeeper might svnna-
thLl55e with Mrs. 1odgers. '1
| 1ruIy' pure and simple Is the iuice
una rat OF the meat extracted In tba
process OF cooking and carving.
me origin Of the word Is uncertain
s snOusn nj II IS probably derived from the
general formula which will cover
most sauces calls for one ronndin1,
! tablespoonful OF fat, one rounding tabiN
! Spoonful Hour aud one cupful oil li0uid
;ruI Win common sense; for exanpla.
: VIC Iqulu be cream use less fat. H X
ren, VinuSo UT onion pulp, less -four will be
I'M. rms is the process: Melt the fat IN n
suIlauie agate saucepan, put i'm the gorr
sIir till the mixture bubbles NH ovcr cNai
9ngntiy' then gradually add the hot linujJ
Eea,lnR IN each addition before putttng
,r inc constant beating renders the sauce
mate Il anu glossy as nothing else can
~, III # should not be Of the right tbicl,-
n ru II TOO thin cook slowly for \ few
'hSS.nvnts' If thick, add more liouid
Next season Il to suit tho tastn pow.
u ,,',,.t seasonings like salt pepper ana
tgLus.1 i may be mixed with the Jrv
n noSr nelore y is put IN the fat Chopped
th he gor r.1! oe iryed in the TAT before
ta. l'ur % added. In general II is bof.
yer 20 season mildly than loo bj,p pet-
SIcn Se2sohinss as mushrooms lohstn,
VlvIy' shflinps, capers, etc. nre 49,
n IotuiilS prapared and put into the s1nco
not long before serving Wv sauce
There There are two foundation sauces tbo
say blanc and roux iei''n
for the white sauce. tho Oo,.r a.,
putIer are cooked together Di,,'a''t
browning, and the LIQUID A ethan ,o;n.
OF Whlte stock from veal or cbici,a, "'N
Drown sauces are easily made Inv fret
orG3"IIlhg the rat, then adding tho G,nr
any ietung that brown, and wbs,s Nv
iie,jd '' p oI color Is gained adding the
rrtuu' butter browns sooner than ctl5a,.
lats. A few drops of caramel vii gtneF
slIy the color " the LIQUID has hno 'Vn-
IN 700 soon. For the LIQUID for I,l ~.
sauces use brown stock from &c WI
mixed meats Tomato sauce r oSvI OF
atse,lieu tomatoes or part tomato "srt
thi titoalan9alse or Dutch sauce is usually
az n cnsto, "uyuy py eggs. after the sty,e |
"a enstafd; but often one or t,co ,.'ii.'o |
uIe Nuded to plain white sonco Sris
~ IL ngnally acid The liGnli nav
w Natei' inllk or white stork N'"'
MI, ''eNu sauce tx mace difercntlv. a..
"a 'luin3s are cooked in the mill ond |
,jr ouyt thlekening Is needed geoso,'
too fia' pepper huttcr ana onion 10
dressin, rv.nee with milk, Mayonnoise
pictlee miNn Vne addition of yorions
sauce. "u S'NSoninss becomes tartar
Maitre' ldotcl buttcr !, oro,to,
sHu,e capable Of variation Nv ~, 'upl
ehVIy paste or pounded lohsta. w
aappnu Parsley, chives and manv It'll
n'Nonng materials w 4'"y o'her
ton 'B Z sauce nrae 70 serye with boiled INIT
s,oo,t,, prepared by adding tobia
N,ooohiui Of capers IA ea5,, tople.
stai %uce made with min, 1871 OL
a.. some Of the vinegar IN WI OF
Y; 'ney y were picked or a Ittle iari W,nich
- Wen added TO the sauce. ''' JUICE
ned cnc,s' vNts gre not attainable Chan
may be alSs llcEles, in like proporiiop
6sh. 'uueu 70 sauce for meat Or
M. Mint sauce differs from ao y.
nia 9escflhed and reallv sbo,i thefs
s si'ossea with the ketchups ond 1Vu a ne
fnices /" uoes not depend upon ~ 'i ,,,
ton NY" tRickened founaa-
sauce \ sat ,sy Of mint preferred for
though pepD e speafhead OF spcarninf
40 SHOULD be young and go" used:
clo,h u n, and drained. on sre5N' ven
chow. 1Rea tiia leaves sra o.
and sbavHs folding them close to.a aileiy
Knife ' tsa,g on thin slices With ,osg hea
IN the on r io'ding arnin ana ensiipp
'ppe1 mint Is then mixed w,th