Perth Amboy evening news., 1923-11-30
Sister Mary Tells
How To Prepare
Tasty Meat Sauces


(Unless otherwise specified, the
recipes given here are designed for
four persons).
The clever cook looks carefully To
the kind of sauce she will serve with
her meats. No one would think OF
serving turkey without its cranberry
sauce, but how many women think
of adding the right touch to plain
everyday boiled beef by serving
h~orseradish sauce with it?
Fish is improved when accompa-
MED by a sauce. Oyster, egg, lemon,
bechamel and brown sauce add
much to any fish.
Roast veal, which in and of itself
is a tasteless meat, gains interest
and flavor If served with tomato or
onion sauce
Boiled mutton and caper auce
are quite as inseparable as roast
pork and apple sauce.
As there are some people who abb
solutely object to meat sauces. the
Il should be served with the
meat, not over it. This way the full
flavor of the meat is preserved and
the sauce acts as a complement to
the meat instead of overwhelming
the meat juices.
Meat stock, drawn butter or white
sauce form the foundation for most
sauces.
Caper Sauce
One and one-half cups drawn
butter sauce, 1-3 cup capers, 1 table
spoon liquor over capers.
Add capers to sauce with the
liquor in the bottle. Let simmer until
thoroughly hot and serve in tureen.
Drawn Butter Sauce
Six tablespoons butter, 3 able
spoons flour, 1A cups boiling water,
II teaspoon salt, Il teaspoon pep
per.
Melt butter in saucepan, stir in
Hour and make perfectly smooth.
Add water slowly, stirring constant
ly. Season with salt and pepper and
boil three minutes.
Onion Sauce
One and one-half cups milk, Il
cup cream, 8 tablespoons butter, 2
tablespoons flour, 3 medium sized
onions, y teaspoon salt, Is teaspoon
pepper.
Peel onions. put in cold water,
bring to the boiling point and drain.
Return to saucepan with boiling
water to cover and simmer one hour.
When half done add II teaspoon
salt. Drain onions and chop coarse
ly. Melt butter, stir in flour and
when well blended slowly add milk,
stirring constantly. Season with salt
and pepper and add chopped onions.
Simmer three minutes, stir in cream
and serve in tureen.
Tomato Sauce
Two cups canned tomatoes, l
small onion. 2 whole cloves, IL
cups drawn butter sauce.
Put tomatoes, onion. peeled and
sliced and cloves in a smooth sauce
pan. Simmer for half an hour
Strain and add to hot drawn butter
BechameI Sauce
One cup white stock, x cuT
cream, . tablespoons flour. 3 table.
spoons butter, / small onion. l "bou'
quet-garni' (parsley, thyme, bay.
leaf), 6 p~eppercorns, l teaspoon salt
Ii teaspoon nutmeg.
Melt butter, stir in flour and slow
" add stock, stirring constantly
Add all the remaining ingredient
except the cream and let simme
half an hour. Rub through a strain
er and reheat with cream.
H~orseradish Sauce
One tablespoon -four, 2 table
spoons butter. l cup cream, IL
tablespoons finely grated horserad
ish, 1 teaspoon vinegar, II teaspoon
sugar. y teaspoon salt.
Melt butter, stir in flour and slow.
ly add "a which has been scald
ed. Cook, stirring constantly unit
thick and smooth. Remove from the
fire. stir in vinegar, salt, sugar ant
horseradish and serve at once.
Copyright, 1928, NEA Service, Inc. }