Page:Browne - The Plain Sailing Cook Book.djvu/60

 

SAUCES FOR MEATS

Tomato Sauce

• MATERIALS
• 1 cup tomato pulp
• 2 tablespoons flour
• 2 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon grated onion

• UTENSILS
• Saucepan
• Grater

DIRECTIONS

1. Melt the butter in a saucepan.
2. Add the flour, salt, and grated onion, and mix together.
3. Add half the tomato pulp, and stir over the fire until the sauce thickens.
4. Add the remainder of the tomato pulp, and stir until the sauce boils.

 

Horseradish Sauce

• MATERIALS
• 3 tablespoons grated horseradish
• 1 tablespoon vinegar
• ¼ teaspoon salt
• Few grains cayenne
• 4 tablespoons heavy cream

• UTENSILS
• 2 bowls
• Tablespoon
• Dover beater

DIRECTIONS

1. Mix the horseradish, vinegar, salt, and cayenne.
2. Beat the cream until stiff, and add it to the other materials, stirring thoroughly.

REMARKS

Serve with hot or cold meats.

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