The proportion of Lea & Perrins' Sauce to add to meat dressings and gravies is, for an average taste, about two teaspoonfuls of Lea & Perrins' to every cupful of dressing. To delicate white stock dressings and vegetable sauces, in which the flavor of the vegetable should dominate, use one-half of a teaspoonful of Lea & Perrins' Sauce to every cupful of dressing.
When such vegetables as onion, bay leaf, carrots or other highly seasoned vegetables are used in a sauce, they should be cooked in the butter or fat with which the sauce is made before the liquid is added. But if the vegetable which is used in the dressing is to be retained in the sauce, it is frequently added after the dressing has been completed. This is the case when chopped olives, asparagus tips, mushrooms and other vegetables are used.
BROWN DRESSINGS
BASIC BROWN DRESSING
Improved with Lea & Perrins' Sauce
- 2 teaspoonfuls of Lea & Perrins' Sauce.
- 2 tablespoonfuls of butter.
- 3 tablespoonfuls of flour.
- 1/2 teaspoonful of salt.
- 1 cupful of brown meat stock or other liquid.[1]
Melt the butter, remove from fire and stir in flour until smooth; reheat and again remove from fire. Slowly stir in the liquid, which may be meat juice, stock, or bouillon broth. Return to fire and allow sauce to boil for two or three minutes. Add the Lea & Perrins' Sauce, and serve at once. This sauce is good with roasted meats, croquettes or stews.
[1] STOCK.—When brown meat stock or white vegetable stock is mentioned in a recipe, it means the water in which the meat or vegetable was cooked. In case of roasting or broiling, the juices, which cook out of the meat are used.
- 2 teaspoonfuls of Lea & Perrins' Sauce.
- 2 tablespoonfuls of butter.
- 3 tablespoonfuls of flour.
- 1/2 teaspoonful of salt.
- 1 cupful of brown meat stock or other liquid.[1]
MUSHROOM DRESSING
Improved with Lea & Perrins' Sauce
Add 1/2 cupful of finely chopped, canned or fresh cooked mushrooms to the Basic Brown Dressing. Cook for five minutes and serve with croquettes, meat cakes, steak or chicken.
OLIVE DRESSING
Improved with Lea & Perrins' Sauce
Sauté 1/2 cupful of chopped olives in a little butter and add to the Basic Brown Dressing just before serving. Serve with steak, roast fowl or baked fish.
TOMATO DRESSING
Improved with Lea & Perrins' Sauce
Add an extra teaspoonful of Lea & Perrins' Sauce to the above recipe and in place of the meat stock use the same amount of tomato juice. Serve with meat or fish croquettes, macaroni or rice.
CREOLE DRESSING
Improved with Lea & Perrins' Sauce
To make this sauce, add 5 finely cut olives and 1/2 of a chopped green pepper to the Tomato Dressing recipe and cook until well blended. Serve with meats, fish or fish croquettes.