From the 1881 book, Miss Parloa’s New Cook Book and Marketing Guide.

EDITORS NOTE: This article is decorated with drawings from the “Kitchen Furnishing” chapter.

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Brown Sauce.

- one pound of round beef,
- one pound of veal, cut from the lower part of the leg;
- eight table-spoonfuls of butter,
- one onion,
- one large slice of carrot,
- our cloves,
- a small piece of mace,
- five table-spoonfuls of flour,
- salt and pepper to taste,
- four quarts of stock.

Cut the meat in small pieces. Rub three spoonfuls of the butter on the bottom of a large stew-pan. Put in the meat, and cook half an hour, stirring frequently.

Add the vegetables, spice, a bouquet of sweet herbs and one quart of the stock. Simmer this two hours, and add the remainder of the stock. Half a dozen mushrooms will improve the flavor greatly.

Put the remainder of the butter in a frying-pan, and when hot, add the flour. Stir until dark brown, and as soon as it begins to boil, add to the sauce. Simmer one hour longer.

Season with salt and pepper, and strain through a fine French sieve or gravy strainer. Skim off the fat, and the sauce is ready to use.

This will keep a week in winter. It is the foundation for all fine dark sauces, and will well repay for the trouble and expense of making.

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White Sauce.

Make the white sauce the same as the brown, but use all veal and white stock. When the butter and flour are cooked together be careful that they do not get browned.

(from Soup Recipes chapter: A white stock is made with veal or poultry. The water in which a leg of mutton or fowl have been boiled makes a good stock for light soups and gravies.)

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White Sauce, No. 2.

- one quart of milk,
- four table-spoonfuls of butter,
- four of flour,
- a small slice of onion,
- two sprigs of parsley,
- salt and pepper to taste.

Put the milk, onion and parsley on in the double boiler. Mix the butter and flour together until smooth and light.

When the milk boils, stir four table-spoonfuls of it into the butter and flour, and when this is well mixed, stir it into the boiling milk.

Cook eight minutes. Strain, and serve.

This sauce is best with fish.

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White Sauce, No. 3.

- one large slice of onion,
- one small slice of carrot,
- a clove,
- a small piece of mace,
- twelve pepper-corns,
- two tablespoonfuls of flour,
- two heaping table-spoonfuls of butter,
- one quart of cream—not very rich,
- salt to taste.

Cook the spice and vegetables slowly in the butter for twenty minutes. Add the flour, and stir until smooth, being careful not to brown. Add the cream, gradually, stirring all the while.

Boil for two minutes. Strain, and serve.

This sauce is good for veal and chicken cutlets, quenelles, sweetbreads, etc.

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White Sauce, No. 4.

- one pint of milk,
- one of cream,
- four table-spoonfuls of flour,
- the yolks of two eggs,
- salt and pepper to taste.

Put the milk and cream on in the double boiler, reserving one cupful of the milk.

Pour eight table-spoonfuls of the milk on the flour, stir until perfectly smooth, and add the remainder of the milk. Stir this into the other milk when it boils.

Stir the sauce for two minutes; then cover, and cook eight minutes longer. Season well with salt and pepper.

Beat the yolks of the eggs with four spoonfuls of cream or milk. Stir into the sauce, and remove from the fire immediately. The eggs may be omitted, if you choose. One table-spoonful of chopped parsley stirred into the sauce just before taking from the fire, is an improvement.

This sauce is nice for all kinds of boiled fish, but particularly for boiled salt fish.

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Bechamel Sauce.

EDITOR’S NOTE: Maria uses Bechamel Sauce in many of her recipes.

- one pint of white sauce,
- one pint of rich cream,
- salt,
- pepper.

Let the sauce and cream come to a boil separately Mix them together, and boil up once. Strain, and serve.

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Cream Bechamel Sauce.

- three table-spoonfuls of butter,
- three scant ones of flour,
- ten pepper-corns,
- a small piece of mace,
- half an onion,
- a large slice of carrot,
- two cupfuls of white stock,
- one of cream,
- salt,
- a little nutmeg,
- two sprigs of parsley,
- one of thyme and
- one bay leaf.

Tie the parsley, bay leaf and thyme together. Rub the butter and flour to a smooth paste.

Put all the ingredients, except the cream, in a stew-pan, and simmer half an hour, stirring frequently.

Add the cream, and boil up once. Strain, and serve.

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Allemande Sauce.

- one pint of white sauce,
- the yolks of six eggs,
- the juice of half a lemon,
- one table-spoonful of mushroom ketchup,
- one table-spoonful of butter,
- half a cupful of cream,
- salt,
- pepper,
- a grating of nutmeg.

Let the sauce come to a boil. Place the sauce-pan in another of boiling water, and add all the seasoning except the lemon.

Beat the yolks of eggs and the cream together, and add to the sauce. Stir three minutes. Take off, add the lemon juice, and strain.

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Cream Sauce.

- one pint of cream,
- one generous table-spoonful of flour,
- and salt and pepper to taste.

Let the cream come to a boil. Have the flour mixed smooth with half a cupful of cold cream, reserved from the pint, and stir it into the boiling cream. Add seasoning, and boil three minutes.

This sauce is good for delicate meats, fish and vegetables, and to pour around croquettes and baked and Quaker omelets.

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Cream Sauce, No. 2.

- one cupful of milk,
- a teaspoonful of flour
- a tablespoonful of butter,
- salt and pepper.

Put the butter in a small frying-pan, and when hot, but not brown, add the flour. Stir until smooth; then gradually add the milk. Let it boil up once. Season to taste with salt and pepper, and serve.

This is nice to cut cold potatoes into and let them just heat through. They are then creamed potatoes.

It also answers as a sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for anything that requires a white sauce.

If you have plenty of cream, use it, and omit the butter.

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Polish Sauce.

- one pint of stock,
- two table-spoonfuls of butter,
- four table-spoonfuls of grated horseradish,
- one table-spoonfuls of flour,
- one table-spoonfuls of chopped parsley,
- the juice of one lemon,
- one teaspoonful of sugar,
- salt,
- pepper.

Cook the butter and flour together until smooth, but not brown. Add the stock; and when it boils, add all the other ingredients except the parsley. Boil up once, and add the parsley.

This sauce is for roast veal.

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Robert Sauce.

- two cupfuls of stock,
- two small onions,
- four table-spoonfuls of butter,
- one heaping table-spoonful of flour,
- one teaspoonful of dry mustard,
- one of sugar,
- a speck of cayenne,
- two table-spoonfuls of vinegar,
- salt.

Cut the onions into dice, and put on with the butter. Stir until they begin to color; then add the flour, and stir until brown.

As soon as it boils, add the stock and other ingredients, and simmer five minutes. Skim, and serve.

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Supreme Sauce.

Add to one pint of white sauce three finely-chopped mushrooms, the juice of half a lemon and one table-spoonful of butter. Simmer all together ten minutes. Rub through the strainer and use.

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Olive Sauce.

- two dozen queen olives,
- one pint of rich stock,
- the juice of one lemon,
- two table-spoonfuls of salad oil,
- one of flour,
- salt,
- pepper,
- a small slice of onion.

Let the olives stand in hot water half an hour, to extract the salt.

Put the onion and oil in the stew-pan, and as soon as the onion begins to color, add the flour. Stir until smooth, and add the stock. Set back where it will simmer.

Pare the olives, round and round, close to the stones, and have the pulp in a single piece. If this is done carefully with a sharp knife, in somewhat the same way that an apple skin is removed whole, the olives will still have their natural shape after the stones are taken out.

Put them in the sauce, add the seasoning, and simmer twenty minutes.

Skim carefully, and serve. If the sauce is liked thin, half the amount of flour given can be used.

This sauce is for roast ducks and other game.

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Flemish Sauce.

Cut a cupful of the red part of a carrot into very small dice. Cover with boiling water, and simmer one hour.

Put in a sauce-pan:
- three table-spoonfuls of butter,
- two table-spoonfuls of flour,
- a slice of carrot,
- an onion, cut fine;
- a blade of mace and
- twenty pepper-corns

Stir over the fire one minute, and add two cupfuls of stock. Simmer gently half an hour.

Add a cupful of cream, boil up once, and strain.

Now add the cooked carrot, one table-spoonful of chopped parsley, two of chopped cucumber pickles and, if you like, one of grated horseradish. Taste to see if salt enough.

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Chestnut Sauce.

- one pint of shelled chestnuts,
- one quart of stock,
- one teaspoonful of lemon juice,
- one table-spoonful of flour,
- two of butter,
- salt,
- pepper.

Boil the chestnuts in water for about three minutes; then plunge them into cold water, and rub off the dark skins. Put them on to cook with the stock, and boil gently until they will mash readily (it will take about an hour).

Mash as fine as possible.

Put the butter and flour in a sauce-pan and cook until a dark brown. Stir into the sauce, and cook two minutes. Add the seasoning, and rub all through a sieve.

This sauce is for roast turkey. When to be served with boiled turkey, use only a pint and a half of stock; rub the butter and flour together, and stir into the boiling mixture; rub through the sieve as before; add half a pint of cream to the sauce; return to the fire, boil up once, and serve.

The chestnuts used are twice as large as the native fruit. All first-class provision dealers and grocers keep them.

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Celery Sauce.

Cut the tender parts of a head of celery very fine. Pour on water enough to cover them, and no more. Cover the sauce-pan, and set where it will simmer one hour.

Mix together two table-spoonfuls of flour and four of butter. When the celery has been boiling one hour, add to it the butter and flour, one pint of milk or cream, and salt and pepper. Boil up once, and serve.

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Brown Mushroom Sauce.

- one forty-cent can of French mushrooms,
- two cupfuls of stock,
- two table-spoonfuls of flour,
- four of butter,
- salt,
- pepper.

Melt the butter. Add the flour, and stir until a very dark brown; then gradually add the stock. When this boils up, add the liquor from the mushrooms. Season, and simmer twenty minutes.

Skim off any fat that may rise to the top. Add the mushrooms, and simmer five minutes longer. Too much cooking toughens the mushrooms.

This sauce is to be served with any kind of roasted, broiled or braised meats. It is especially nice with beef.

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Brown Mushroom Sauce, No. 2.

- one pint of stock,
- two cloves,
- one small slice of turnip,
- one small slice carrot,
- one small slice onion,
- three table-spoonfuls of butter,
- two table-spoonfuls of flour,
- half a can of mushrooms or one-eighth of a pound of the fresh vegetable.

Cut the vegetables in small pieces, and fry in the butter with the cloves until brown. Add the flour, and stir until dark brown; then gradually add the stock.

Chop the mushrooms, stir into the sauce, and simmer half an hour. Rub through the sieve. Use the same as the other brown mushroom sauce.

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White Mushroom Sauce.

Make a mushroom sauce like the first, using one cupful of white stock and one cupful of cream, and cooking the butter only until smooth. Do not let it become browned.

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Beurre Noir.

- two table-spoonfuls of butter,
- one table-spoonfuls of vinegar,
- one table-spoonfuls of chopped parsley,
- one teaspoonful of lemon juice,
- half a teaspoonful of salt,
- one quarter of a teaspoonful of pepper.

Put the butter in a frying-pan, and when very hot, add the parsley and then the other ingredients. Boil up once.

This sauce is for fried and broiled fish, and it is poured over the fish before sending to the table.

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Maître d’ Hôtel Butter.

- four table-spoonfuls of butter,
- one table-spoonfuls of vinegar,
- one table-spoonfuls of lemon juice,
- half a teaspoonful of salt,
- one quarter of a teaspoonful of pepper,
- one teaspoonful of chopped parsley.

Beat the butter to a cream, and gradually beat in the seasoning.

This sauce is spread on fried and broiled meats and fish instead of butter. It is particularly nice for fish and beefsteak.

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Maître d’ Hôtel Sauce.

- one pint of white stock,
- the yolks of three eggs,
- one heaping table-spoonful of corn-starch.

Put the stock on to boil, reserving one-third of a cupful for the corn-starch. Mix the corn-starch with the cold stock and stir into the boiling. Boil gently for five minutes.

Prepare the maître d’ hôtel butter as directed in the rule, and add to it the yolks of the eggs. Gradually stir into this the boiling mixture.

After placing the sauce-pan in another of boiling water, stir constantly for three minutes. Take off, and serve.

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Hollandaise Sauce.

- half a tea-cupful of butter,
- the juice of half a lemon,
- the yolks of two eggs,
- a speck of cayenne,
- half a cupful of boiling water,
- half a teaspoonful of salt.

Beat the butter to a cream; then add the yolks, one by one, the lemon juice, pepper and salt. Place the bowl in which these are mixed in a sauce-pan of boiling water.

Beat with an egg-beater until the sauce begins to thicken (about a minute), and add the boiling water, beating all the time.

When like a soft custard it is done. The bowl, if thin, must be kept over the fire only about five minutes, provided the water boils all the time.

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Lobster Sauce.

- one small lobster,
- four table-spoonfuls of butter,
- two table-spoonfuls of flour,
- one-fifth of a teaspoonful of cayenne,
- two table-spoonfuls of lemon juice,
- one pint of boiling water.

Cut the meat into dice. Pound the “coral” with one table-spoonful of the butter. Rub the flour and the remainder of the butter to a smooth paste.

Add the water, pounded “coral” and butter, and the seasoning. Simmer five minutes, and then strain on the lobster. Boil up once, and serve.

This sauce is for all kinds of boiled fish.

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Butter Sauce.

- two table-spoonfuls of flour,
- half a cupful of butter and
- one pint of boiling water.

Work the flour and butter together until light and creamy, and gradually add the boiling water. Stir constantly until it comes to a boil, but do not let it boil. Take from the fire, and serve.

A tablespoonful of lemon juice and a speck of cayenne may be added if you choose. A table-spoonful of chopped parsley also gives an agreeable change.

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White Oyster Sauce.

- one pint of oysters,
- three table-spoonfuls of butter,
- one heaping table-spoonful of flour,
- one of lemon juice,
- salt,
- pepper,
- a speck of cayenne.

Wash the oysters in enough water, with the addition of the oyster liquor, to make a pint.

Work the butter and flour to a smooth paste.

Let the water and oyster juice come to a boil. Skim, and pour on the flour and butter. Let come to a boil, and add the oysters and seasoning. Boil up once, and serve.

Half a cupful of the water may be omitted and half a cupful of boiling cream added at the last moment.

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Brown Oyster Sauce.

The same ingredients as for the white sauce.

Put the butter and flour in the sauce-pan and stir until a dark brown. Add the skimmed liquor, boil up, and add the other ingredients. Boil up once more, and serve.

In the brown sauce, stock can be used instead of water.

The sauce is served with broiled or stewed beefsteak.

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Shrimp Sauce.

Make a butter sauce, and add to it two table-spoonfuls of essence of anchovy and half a pint of canned shrimp. Stir well, and it is ready to serve.

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Anchovy Sauce.

Make the butter sauce, and stir into it four table-spoonfuls of essence of anchovy and one of lemon juice.

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Egg Sauce.

- six hard-boiled eggs, chopped fine with a silver knife or spoon;
- half a cupful of boiling cream or milk, and
- the butter sauce.

Make the sauce, add the boiling cream or milk, and then the eggs. Stir well, and serve.

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Fine Herbs Sauce.

- one table-spoonful of chopped onion,
- two table-spoonful of chopped mushroom,
- one table-spoonful of chopped parsley,
- two table-spoonful of butter,
- salt,
- pepper,
- one pint of white sauce, No. 3.

Put the butter and chopped ingredients in a sauce-pan and stir for one minute over the fire. Add the sauce, and boil up once.

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Caper Sauce.

Make a butter sauce, and stir into it one table-spoonful of lemon juice, two of capers, and one of essence of anchovy.

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Mustard Sauce.

Stir three table-spoonfuls of mixed mustard and a speck of cayenne into a butter sauce.
This is nice for devilled turkey and broiled smoked herrings.

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Curry Sauce.

- one table-spoonful of butter,
- one table-spoonful of flour,
- one teaspoonful of curry powder,
- one large slice of onion,
- one large cupful of stock,
- salt and pepper to taste.

Cut the onion fine, and fry brown in the butter.

Add the flour and curry powder. Stir for one minute, add the stock, and season with the salt and pepper. Simmer five minutes; then strain, and serve.

This sauce can be served with a broil or sauté of meat or fish.

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Vinaigrette Sauce.

- one teaspoonful of white pepper,
- one teaspoonful of salt,
- half a teaspoonful of mustard,
- half a cupful of vinegar,
- one tablespoonful of oil.

Mix the salt, pepper and mustard together; then very slowly add the vinegar, and after mixing well, add the oil.

The sauce is to be eaten on cold meats or on fish.

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Piquant Sauce.

- two cupfuls of brown sauce,
- one cupful of consommé, (common stock will do),
- four table-spoonfuls of vinegar,
- two table-spoonfuls of chopped onion,
- two table-spoonfuls of chopped capers,
- two table-spoonfuls of chopped cucumber pickles,
- one-fourth of a teaspoonful of cayenne,
- one teaspoonful of sugar,
- salt to taste.

Cook the onion and vinegar in a sauce-pan for three minutes; then add the sauce, consommé, sugar, salt and pepper. Boil rapidly for five minutes, stirring all the while.

Add the capers and pickles, and boil three minutes longer.

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Tomato Sauce.

- one quart of canned tomatoes,
- two table-spoonfuls of butter,
- two table-spoonfuls of flour,
- eight cloves and
- a small slice of onion.

Cook the tomato, onion and cloves ten minutes.

Heat the butter in a small frying-pan, and add the flour. Stir over the fire until smooth and brown, and then stir into the tomatoes. Cook two minutes.

Season to taste with salt and pepper, and rub through a strainer fine enough to keep back the seeds.

This sauce is nice for fish, meat and macaroni.

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Tartare Sauce.

- the yolks of two uncooked eggs,
- half a cupful of oil,
- three table-spoonfuls of vinegar,
- one table-spoonfuls of mustard,
- one teaspoonful of sugar,
- one-quarter of a teaspoonful of pepper,
- one teaspoonful of salt,
- one teaspoonful of onion juice,
- one table-spoonful of chopped capers,
- one table-spoonful of chopped cucumber pickles.

Make the same as mayonnaise dressing. Add the chopped ingredients the last thing. This sauce can be used with fried and broiled meats and fish, and with meats served in jelly.

(from “Veggies, Salads and Sauce Recipes and Guidance, 1905” article: Mayonnaise Sauce, No. 2.:
—Rub the yelks of three hard. boiled eggs with the yelk of one raw egg to a smooth paste; add a heaping teaspoonful of salt, two saltspoonfuls of white pepper, and two saltspoonfuls of made mustard . . . Mix thoroughly and work a gill of oil gradually into the mixture, alternated with a teaspoonful of vinegar, until you have used three tablespoonfuls of vinegar.)

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Champagne Sauce.

Mix thoroughly a table-spoonful of butter with one of flour. Set the sauce-pan on the fire, and stir constantly until the mixture is dark brown; then pour into it half a pint of boiling gravy (the liquor in which pieces of lean meat have boiled until it is very rich).

Pour in this gravy slowly, and stir slowly and continually. Let boil up once, season well with pepper and salt, and strain. Add half a cupful of champagne, and serve.

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Port Wine Sauce for Game.

- half a tumbler of currant jelly,
- half a tumbler of port wine,
- half a tumbler of stock,
- half a teaspoonful of salt,
- two tablespoonfuls of lemon juice,
- four cloves,
- a speck of cayenne.

Simmer the cloves and stock together for half an hour. Strain on the other ingredients, and let all melt together. Part of the gravy from the game may be added to it.

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Currant Jelly Sauce.

- three table-spoonfuls of butter,
- one onion,
- one bay leaf,
- one sprig of celery,
- two table-spoonfuls of vinegar,
- half a cupful of currant jelly,
- one table-spoonful of flour,
- one pint of stock,
- salt,
- pepper.

Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown; add the stock, and simmer twenty minutes.

Strain, and skim off all the fat. Add the jelly, and stir over the fire until it is melted.

Serve with game.

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Bread Sauce for Game.

- two cupfuls of milk,
- one cupfuls of dried bread crumbs,
- a quarter of an onion,
- two table-spoonfuls of butter,
- salt,
- pepper.

Dry the bread in a warm oven, and roll into rather coarse crumbs. Sift; and put the fine crumbs which come through, and which make about one-third of a cupful, on to boil with the milk and onion.

Boil ten or fifteen minutes, and add a table-spoonful of butter and the seasoning. Skim out the onion.

Fry the coarse crumbs a light brown in the remaining butter, which must be very hot before they are put in. Stir over a hot fire two minutes, being watchful not to burn.

Cover the breasts of the roasted birds with these, and serve the sauce poured around the birds, or in a gravy dish.