Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-12-28

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CoEUln. Oxford Democrat South Paz1s. He
Meats and Their Sauces.

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Meats and Their Sauces.
fBy Eunice Marcia 6mith)
: Sauces, o. accomponimsnts 70 meats,
are q essential to Q true flavor q oalt
or pepper, II the opinion Of those artists
Of the kitchen, the noted chefs Of metro
politan hotels. These masters OF cuisine
consider often Q sauce originated by
them the chef-d'oeuvre Of their whole
culinary career.
It 10 . fact that the added sest and
tang of the food served 10 the famous
Restaurants Of the country como from
the sauces and accompaniment that are
usually lacking In homo cookery. Al
one time the secrets of these sauces
were jealously guarded by the origInat-
ore, but OF late the secrets have been
disclosed, and no roast or fowl need
grace the homo table without It's proper
sauce, 20 the added glory and rame Of
tho cook.
The importance Of these sauces IL
seen by the fact that grills have been
made famous BY the serving Of certain
without mint sauce, or roast pork with
out apple saucep One could ~ soon
visualize the dreary spectacle OF ham
without eggs.
All sauces, of course, are not equally
good with all meats. Each dish has its
own especial accompaniment.
Probably no turkey has ever tickled
the palate of hungry diners without its
mound Of quivering, scarlet cranberry
jelly. Currant jelly has sometimes been
offered 40 substitute, but somehow II
cannot FIJI the part.
Roast beef tastes best when served
with tomato sauce, mushroom sauce, or
mustard. Tomato or onion sauce trans
forms the usually tasteless veal roast to
sucoulent Wand. Currant jelly 10 a
delicate accompaniment for the mutton
roast. Boiled mutton IL enhanced by
caper sauce. Wild fowl ID rendered
especially palatable when sauce made Of
ripe olives 10 served with 1t. Spiced
crabspple and spioed currsnts are very
appetizing with cold meat or hot.
Venison and wild duck really need .
tart jelly to give the desirable tang.
Wild rice is excellent with Wild duck.
Fish. too, is better when accompanied
almost any fish. Bechamel and brown
sauoe are also excellent flsh sauces.
Egg sauce or mushroom sauce make.
broiled shad dish fit for king, while
broilrd blue fab, with lemon sauce, l.
equally delicious. Stewed gooseberriss
are delicious with fresh maokerel.
Some of the most tasty sauces thai
are easily prepared by the clever cook
are given here.
RIPE OLIVE SAUCE
Melt four tablespoonfuls OF butter In
saucepan; add one sliced onion and cook
until slightly brown. Remove onion and
stir butter we'll until Drowned. Add
five and one-half tablespoonfuls Of -four,
sifted with teaspoonful Of salt and one
fourth teaspcenful OF pepper, and stir
to smooth paste. Add two cups Of
brown stock gradually, and continue
browning. beating constantly. Pare the
meat from dozen ripe olives, removing
pits; cover with boiling water and cook
seven minutes. Drain and add sauce.
cAPER SAUCE
Chop capers eighty. Add capers to
half Q pint of drawn butter, with large
spoonful Of the juice In which oapers
are sold. Let simmer and serve In
tureen.
ONION SAUCE NJ
Work together q hslf.cup Of butter
with large tablespoonful Of -four. Add
slowly two cups OF boiling milk. Stir
until mixture boils. Add
four boiled onions, chopped fine. Sea
son to taste.
TOMATO SAUCE
Add bit of onion and two cloves to q
quart of tomatoes and boil In stewpap
twenty minutes. Strain, and add to
drawn butter.
BECHAMEL SAUCE
Add three tsblespoonfuls of sifted
-four to three tablespoonfuls of melted
butter. Beat together with bit of nut
meg, few peppercorns and teaspoonful
Of salt. Add three slices of onion, two
slices of carrot, and some diced mush-
rooms. Add to whole mixture Q pint of
stock and a emp of cream. Cook slowly
for an hour; strain.
sPICED CURRANTs
Put into preserving kettle three quarts
Of currants, one quart of sugar, one-half
pint of vinegar, tablespoonful of cloves
and the same OF cinnamon. Skim care.
fully when mixture boils. Cook for one
half an hour after 1t begins to boil. Put
up in glasses.
HoLLANDAISE SAUCE
Beat half cup of butter to cream;
add to 1t the yolks of two eggs, then the
juice Of half lemon, dash of pepper
and salt. Beat very thoroughly. Place
the bowl In pan Of boiling water and
beat with Dover egg.beater until 1t
chickens. Add half CUP of boiling
water, still beating. Stir until the con-
sistency Of soft custard, continuing the
T.