This is a delicious sauce for boiled corned beef and mutton.
Asparagus Sauce.
- A dozen heads of asparagus.
- 2 teacupfuls drawn butter.
- 2 eggs.
- The juice of half a lemon.
- Salt and white pepper.
Boil the tender heads in a very little salted water. Drain and chop them. Have ready a pint of drawn butter, with two raw eggs beaten into it; add the asparagus, and season, squeezing in the lemon-juice last. The butter must be hot, but do not cook after putting in the asparagus heads. This accompanies boiled fowls, stewed fillet of veal, or boiled mutton.
Apple Sauce.
Pare, core, and slice some ripe tart apples, stew in water enough to cover them until they break to pieces. Beat up to a smooth pulp, stir in a good lump of butter, and sugar to taste.
Apple sauce is the invariable accompaniment of roast pork—or fresh pork cooked in any way. If you wish, you can add a little nutmeg.
Peach Sauce.
Soak a quart of dried peaches in water four hours. Wash them, rubbing them against one another by stirring around with a wooden spoon. Drain, and put into a saucepan with just enough water to cover them. Stew until they break to pieces. Rub to a soft smooth pulp, sweeten to taste with white sugar. Send to table cold, with roast game or other meats.