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No. 13—FINE GRAVY.
For Poultry, Meat and Fish.
Quantity for 6 Persons.
- ⅛ lb. of butter
- ⅛ lb. of raw ham
- 1 small onion
- 1½ tbsps. of flour
- ⅓ pt. bouillon
- ⅓ pt. cream or milk
- ¼ cup of ground poultry, fish or meat
- Salt, pepper
- 1 tsp. of lemon juice
Preparation: The lean ham is cut into small cubes and fried in the butter. Add the sliced onion, stir in the flour and stew a little while, add the bouillon and cream. Now the gravy is cooked for 15 minutes and the ¼ cupful of ground fish added. When served with meats, add meat instead of fish. Season with salt, pepper and lemon juice. Let it boil a while and strain through a fine sieve.
No. 14—HORSE RADISH GRAVY.
Quantity for 6 Persons.
- ½ cup of horse radish
- 1½ tsps. of flour
- 1 tbsp. of butter
- ¾ cup of cream or bouillon
- 1 pinch of salt
- 1 tsp. of sugar
Preparation: The horse radish must be scraped and grated very quickly, flour and butter stirred in and the cream added. Let it boil 15 to 20 minutes, stirring constantly, and season with salt and sugar.
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 bouil-
