Recipes > Sauces & Spreads > Sauces


All meat sauces are made after the same rule, changing the liquids to give varieties; for instance, one tablespoonful of butter (which means an ounce), and one tablespoonful of flour (a half ounce) are always allowed to each half pint of liquid. The butter and flour are rubbed together (better without heating), then the liquid added, cold or warm, the whole stirred over the fire until boiling. A half teaspoonful of salt and an eighth of a teaspoonful of pepper is the proper amount of seasoning.


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