The International Jewish Cook Book / 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; / the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

by Florence Kreisler Greenbaum

SAUCE BORDELAISE

Nice for broiled steaks. Take one medium-sized onion, chopped very fine and browned in fat; add a cup of strong beef gravy and a cup of claret or white wine; add pepper, salt and a trifle of finely-chopped parsley; allow this to simmer and thicken with a little browned flour.

CARAWAY, OR KIMMEL SAUCE

Heat a tablespoon drippings in a spider; add a little flour; stir smooth with a cup of soup stock, added at once, and half a teaspoon of caraway seeds.

ONION SAUCE

Stew some finely-chopped onions in fat; you may add half a clove of garlic, cut extremely fine; brown a very little flour in this, season with salt and pepper and add enough soup stock to thin it.

LEMON SAUCE

Boil some soup stock with a few slices of lemon, a little sugar and grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or yolk of egg. Mostly used for stewed poultry.

MINT SAUCE

Chop some mint fine; boil half a cup of vinegar with one tablespoon of sugar; throw in the mint and boil up once; pour in a sauceboat and cool off a little before serving.