Place this on the back of the stove where it will simmer for one hour. Add a pinch of saffron or thyme—salt and pepper to taste.
This sauce can be used for only one meal, as it sours after a few hours. Sauce should be applied by each person as desired until it’s all gone.
STEAK SAUCE
Have a large platter very, very hot—really hot!
Then the minute the steak is done, put it on the platter and work fast. Over the steak sprinkle a very little bit of dry English mustard. Then a squeeze or two of lemon. Now several thin slices of butter, a little Worcestershire sauce, salt, pepper and paprika. Rub all this in with a broad knife. Turn steak and repeat the operation. Now tip platter on edge and quickly whip the sauce into a froth, using a fork. Serve two or three tablespoons of sauce with each piece of steak.
LVIII
Thomas H. Ince
CHICKEN HALIBUT
(Baked and with Parmesan)