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Sauces, Gravies, Dressings

 

   
Apple Sauce

Asparagus Sauce

Celery Sauce

Drawn Butter

Egg Sauce

Mint Sauce

Onion Sauce

Quick Tartar Sauce

Red Cocktail Sauce

Roquefort Dressing Savannah

Sauce for Boiled Poultry



 

 

Red Cocktail Sauce

Recipe By :Hilda Ramsey

1 Cups Tomato Catsup

1/2 Cup Chili Sauce

1/2 Cup Lemon Juice

1/4 Cup Horseradish

1 Teaspoon Onion -- grated

1 Teaspoon Salt



Quick Tartar Sauce
Ingredients

1 cup mayonnaise
1 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

 

Roquefort Dressing Savannah

1/2 cup Buttermilk

1 pint mayonnaise

2 wedges rose-apples

1/4 teaspoon garlic

1/4 teaspoon celery salt

1/4 teaspoon onion salt

Room temperature. Blend buttermilk and mayonnaise in bowl. Whip all. Crumble garlic up. Refrigerate overnight. Source: "Ann Spann"

Apple Sauce

Pare and slice some tart apples; stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice and a little nutmeg.

Mint Sauce

3 tablespoonfuls vinegar

2 tablespoonfuls mint

1 tablespoonful powdered sugar

1 saltspoonful salt.

Mix ten minutes before using.

Sauce for Boiled Poultry

One stick of white, blanched celery, chopped very small; put it in a saucepan with one quart milk and a few black peppercorns; let it boil gently, till reduced to one pint. Keep stirring the celery up with the milk until it is in a pulp. Thicken the whole with the yolk of one fresh egg well beaten, and half a teacup of fresh cream.

Celery Sauce

Chop celery into pieces half an inch long, enough to fill one pint measure, and stew in a small quantity of water till tender. Add one tablespoonful pepper vinegar, a little salt and pepper; pour in one teacup cream or milk, then add a sufficient quantity of drawn butter.

Onion Sauce

Boil four or five large white onions in salt and water; change the water, then drain them. Chop fine and boil with one teaspoon cup new milk, salt, pepper and one tablespoonful pepper sauce. Add drawn butter and serve.

Egg Sauce

Cut up six hard-boiled eggs, with salt and pepper to taste. Stir in a sufficient quantity of drawn butter; adding, just as you serve, minced onion, parsley and thyme.

Asparagus Sauce

Parboil one bunch of asparagus, first scraping. When nearly done, drain and cut in small pieces. Stew in a teacup of milk, with pepper and salt. When done pour into drawn butter, and serve.

Oyster Sauce

Scald one pint of large fresh oysters, just enough to plump them; adding one tablespoonful pepper vinegar, a little black pepper and salt. Pour into a sufficient quantity of drawn butter and serve.

Drawn Butter

Take one quarter pound of beat fresh butter, cut it up and mix with it two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan and add to it four tablespoonfuls cold water.

 

 

Copyright 1996  These are my own working genealogy files that I share with you.  The errors are my own.  But, perhaps they will give you a starting point.  All original writing is copyrighted.  Webmaster