This is a “stock” sauce, being suitable for so many dishes, roast or boiled.
Mint Sauce for Roast Lamb.
- 2 tablespoonfuls green mint, chopped fine.
- 1 tablespoonful powdered sugar.
- Half a teacupful cider vinegar.
Chop the mint, put the sugar and vinegar in a sauce boat, and stir in the mint. Let it stand in a cool place fifteen minutes before sending to table.
Mushroom Sauce.
- 1 teacupful young mushrooms.
- 4 tablespoonfuls butter.
- 1 teacupful cream or milk.
- 1 teaspoonful flour.
- Nutmeg, mace, and salt to taste.
Stew the mushrooms in barely enough water to cover them until tender. Drain, but do not press them, and add the cream, butter, and seasoning. Stew over a bright fire, stirring all the while until it begins to thicken. Add the flour wet in cold milk, boil up and serve in a boat, or pour over boiled chickens, rabbits, etc.
Cauliflower Sauce.
- 1 small cauliflower.
- 3 tablespoonfuls butter, cut in bits, and rolled in flour.
- 1 onion.
- 1 small head of celery.
- Mace, pepper, and salt.
- 1 teacupful water.
- 1 teacupful milk or cream.
Boil the cauliflower in two waters, changing when about half done, and throwing away the first, reserve a teacupful of the last. Take out the cauliflower, drain and mince. Cook in another saucepan the onion and celery, mincing them when tender. Heat the reserved cupful of water again in a saucepan, add the milk; when warm put in the cauliflower and onion, the butter and seasoning—coating the butter thickly with flour; boil until it thickens.