No. 15—HORSE RADISH DRESSING, RAW.
Quantity for 6 Persons.
- ½ cup of horse radish
- 3 tbsps. of vinegar
- 1 pinch of salt
- 1 tsp. of sugar
Preparation: The prepared horse radish is mixed with vinegar, salt and sugar and served that way.
No. 16—SARDINE GRAVY.
For Fish and Meat.
Quantity for 6 Persons.
- ⅛ lb. of butter
- 2 tbsps. of flour
- ½ pt. of strong bouillon or fish stock
- ¼ pt. of white wine
- Juice of ½ lemon
- 4–6 sardines
- Salt
- 1 pinch of pepper
- 2 yolks of eggs
Preparation: The sardines are soaked in water for ½ hour, then chopped fine and rubbed through a sieve. Melt the butter, stir in the flour and stew a while, then add the bouillon, or fish stock if used for fish. Add wine and lemon juice and the sardines, cook it slowly for 15 minutes and season with salt and pepper; then stir in the yolks of eggs, but do not boil it any longer.
No. 17—CAPER SAUCE.