158 SAUCES AND
flour wet up with cold water ; as it thickens, the chopped yolk of one boiled egg, and one raw egg beaten light. Take directly from the fire, season with pepper, salt, a little chopped parsley and the juice of one lemon, and set covered in boiling water (but not over fire) five minutes, stirring occasionally. Pour part of the sauce over fish when dished ; the rest in a boat. Serve mashed potatoes with it.
FISH SAUCE. No. 1.
MAKE a pint of drawn butter, add one tablespoonful of pepper sauce or Worcestershire sauce, a little salt and six hard-boiled eggs chopped fine. Pour over boiled fish and garnish with sliced lemon.
Very nice.
FISH SAUCE. No. 2.
HALF a cupful of melted butter, half a cupful of vinegar, two tablespoonfuls of tomato catsup, salt, and a tablespoonful of made mustard. Boil ten minutes.
CELERY SAUCE.
Mix two tablespoonfuls of flour with half a teacupful of butter; have ready a pint of boiling milk ; stir the flour and butter into the milk; take three heads of celery, cut into small bits, and boil for a few minutes in water, which strain off ; put the celery into the melted butter, and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. Another way to make celery sauce is : Boil a head of celery until quite tender, then put it through a sieve ; put the yolk of an egg in a basin, and beat it well with the strained juice of a lemon; add the celery and a couple of spoonfuls of liquor in which the turkey was boiled ; salt and pepper to taste.
CAPER SAUCE.
CHOP the capers a very little, unless quite small ; make half a pint of drawn butter, to which add the capers, with a large spoonful of the juice from the bottle in which they are sold; let it just simmer and serve in a tureen. Nasturtiums much resemble capers in taste, though larger, and may be used, and, in fact, are preferred by many. They are grown on a climbing vine, and are cultivated for their blossom and for pickling. When used as capers they should be chopped
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