1926 Recipes - Sauces

Melted Butter

  • 1 ounce of butter
  • 1 ounce of flour
  • Half a pint of water
  • Seasoning

Place a small pan on the gas and melt the butter, gradually stir in the flour, remove the pan from the gas and mix in the water slowly. Return to the gas and boil for a further five minutes stirring all the time, add a little milk if required.

Caper Sauce

Melted butter with a dessertspoonful of capers cut up and added to sauce before serving.

Piquant Sauce

Make a half pint of white sauce, chop up one tablespoonful of capers, add one teaspoonful of white vinegar seasoned with salt, serve separately.

Parsley Sauce

  • 1 ounce of butter
  • 1 ounce flour
  • 1 tablespoonful chopped parsley
  • 1 pint of water
  • Seasoning

Melt the butter in a pan and mix in the flour and beat to a smooth paste. Add parsley and seasoning.

Bread Sauce

  • Half a pint of milk
  • 2 tablespoonful white breadcrumbs
  • 1 small onion
  • Butter
  • Salt

Cook the onion in water for ten minutes then drain, soak the bread in milk and add the chopped onion and salt, then cook slowly with the lid on. Add a small piece of butter before serving.

Anchovy Sauce

  • Half a pint of melted butter
  • 1 dessertspoonful Anchovy sauce
  • 2 tablespoonful of milk

Mix together well.

Apple Sauce

Peel, core and slice one pound of apples, place in a pan with quarter pound of sugar and a little water, boil until the apples are soft [lid on]. Beat with a fork and serve in a sauce bowl.