Gravy For Turkey

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Boil giblets very tender; chop fine; then take liquor in which they are boiled; thicken with flour; season with salt, pepper, and a little butter; add giblets, and dripping in which turkey was roasted.

Gravy For Roast Meats

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

After taking out meat, pour off fat; add water; season, and thicken with flour.

Egg Sauce

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One cup of chicken broth, heated and thickened, with tablespoonful
of butter rolled thickly in flour, poured over 2 beaten eggs; boiled
1 minute, with tablespoonful parsley stirred in; then seasoned and poured upon pounded yolks of 2 boiled eggs placed in bottom of bowl. Stir up and it is ready.

Sauce For Venison

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Two spoonfuls currant jelly, 1 stick cinnamon, 1 blade mace, grated white bread, 10 tablespoonfuls water; let stew with little water; serve in dish with venison steak.

Sauce

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Italian.
Put a lump fresh butter into stewpan with some mushrooms, onions, parsley, and 1/2 laurel leaf, all cut fine; set over the fire for some time and shake in a little flour; moisten it with a glass of white wine, and as much good broth, adding salt, pepper, and a little mace beaten fine; boil 1/2 hour; skim off the fat and serve. Can give a fine flavor by putting in a bunch sweet herbs while boiling; take them out before serving the sauce.

Shrimp Sauce

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Wash clean 1/2 pint of shrimps, put them in stewpan with 1 spoonful
anchovy liquor, and 1/2 pound thick melted butter. Boil up for
5 minutes and squeeze in 1/2 lemon. Toss it up and pour into sauce boat.

Sauce For Wild Ducks, Teal, Etc

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Take proper quantity of veal gravy, pepper and salt to taste;
squeeze in the juice of 2 good oranges, add a little red wine; let
wine boil some time in the gravy.

Sauce For Salmon and Other Fish

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One cupful milk heated to a boil and thickened with tablespoonful cornstarch previously wet up with cold water, the liquor from the salmon,
1 gravyspoonful butter, 1 raw egg beaten light, juice 1/2 lemon, mace and cayenne pepper to taste. Add the egg to thickened milk when you have stirred in butter and liquor; take from fire, season and let stand in hot water 3 minutes, covered. Lastly put in lemon juice and turn out immediately. Pour it all over and around the salmon.

Sauce For Boiled Cod, and Other Kinds of Fish

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

To 1 gill boiling water add as much milk; stir into this while
boiling 2 tablespoonfuls butter gradually, 1 tablespoonful flour
wet up with cold water; as it thickens the chopped yolk of 1 boiled
egg and 1 raw egg beaten light. Take directly from fire, season
with pepper, salt. a little chopped parsley and juice of one lemon,
and set covered in boiling water (but not over fire) 5 minutes,
stirring occasionally. Pour part of sauce over fish when dished;
the rest in a boat. Serve mashed potatoes with it.

Sauce Piquante

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One cupful liquor from tongue or any other kind of meat, 2 tablespoonfuls butter, 1 teaspoonful fresh made mustard, a little salt and pepper, one heaping tablespoonful browned flour, one teaspoonful mixed parsley and sweet marjoram, 1 tablespoonful onion vinegar. Brown butter by shaking it over a clear fire in saucepan. Heat cupful liquor to a boil, skim and season with salt and pepper, skim again before stirring in flour, wet up with cold water; as it thickens put in batter, herbs, mustard and vinegar.
Boil up; pour half over tongue, the rest into sauce bowl.

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