[Page 11]
X
Fry an onion in butter. Add half a teaspoonful of beef extract, a
pinch of celery seed, a few drops of Worcestershire, a tablespoonful
of tomato catsup, half a cupful of vinegar, and salt and pepper
to season. Add two quarts of cold water, bring to the boil, and
cool before using.
XI
Four quarts of water, one onion, one slice of carrot, two tablespoonfuls
of salt, one tablespoonful of pepper, two cloves, one tablespoonful
of vinegar, the juice of half a lemon, and a bouquet of sweet herbs.
Boil for an hour before putting in the fish.
[Page 13]
ONE HUNDRED SIMPLE FISH SAUCES
ADMIRAL SAUCE
Add two pounded anchovies, four chopped shallots, a teaspoonful
of chopped capers, and a little grated lemon-peel to one cupful
of Drawn-Butter Sauce. Reheat, season with salt and pepper and
lemon-juice. Serve hot.
ALBERT SAUCE
Boil three chopped shallots with a tablespoonful of butter and
one-fourth cupful of vinegar. Add one cupful of freshly grated
horseradish, half a cupful of white stock and one cupful of Veloute
Sauce. Boil until thick, rub through a sieve, reheat, add the yolks
of three eggs beaten with a cupful of cream, two tablespoonfuls
of butter in small bits, and a little minced parsley.
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