Bygone Recipes – Sauces Main Course

Ingredients

• 4 egg yolks
• ½ teaspoon salt
• cayenne
• 4 tablespoons oil (60ml) or butter (56g)
• 1 tablespoon tarragon vinegar
• 1 tablespoon hot water
• 1 teaspoon chopped parsley

Method

1. Mix yolks and water; add butter and set in a dish of hot water; stir constantly until mixture thickens; add seasonings and serve immediately.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons butter (28g)
• 2 tablespoons flour
• 1 teaspoon chopped onion
• 1 teaspoon chopped carrot
• bit of bay leaf
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup white stock (240ml)

Method

1. Sauté vegetables in butter.
2. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes.
3. A richer sauce is made by adding one half cup cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 tablespoons butter (56g)
• few grains cayenne
• 1 tablespoon parsley
• 2 tablespoons vinegar

Method

1. Brown butter, add remaining ingredients. Heat and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons butter (28g)
• ½ cup bread crumbs (approx. 32g)
• 2 tablespoons chopped onion
• 3 cloves
• bit of bay leaf
• sprig of parsley
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1-¾ cups milk (420ml)
• bit of mace

Method

1. Scald milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 tablespoons butter (42g)
• 4 tablespoons flour
• 1 cup milk or brown stock (240ml)
• ¼ teaspoon salt
• few grains pepper

Method

1. Melt the butter and cook until brown, add flour and seasonings, and stir until brown.
2. Add liquid, little at a time, and boil five minutes, stirring all of the time.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons butter (28g)
• 4 tablespoons flour
• ¼ teaspoon salt
• few drops onion juice
• few grains cayenne
• 1½ cups boiling water (360ml)
• ¼ cup capers (approx. 44g)
• 1 tablespoon butter (14g)

Method

1. Melt the two tablespoons butter, add flour, seasonings, and water.
2. Cook ten minutes; add capers and just before serving a tablespoon butter.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons butter (28g)
• 2 tablespoons flour
• 1 cup stock (240ml)
• ¼ teaspoon salt
• ¼ teaspoon paprika
• 1 cup mashed chestnuts (230g)

Method

1. Melt butter; add flour and seasonings.
2. When smooth, add stock; boil five minutes; add chestnuts; reheat and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 tablespoons butter (42g)
• 5 tablespoons flour
• 1 cup stock or milk (240ml)
• salt and pepper
• celery salt
• lemon juice
• few drops onion juice

Method

1. Melt butter; add flour, seasonings and milk. Cook until thick.
2. This sauce is sufficient to thicken two cups of meat, for all kinds of croquettes. It may be varied by adding two egg yolks or one egg.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 egg yolks
• ½ cup butter (114g)
• ½ teaspoon salt
• ¼ teaspoon pepper
• few grains cayenne
• ½ cup cold water (120ml)
• 2 tablespoons lemon juice

Method

1. Put all ingredients, except the lemon juice, into a saucepan; set saucepan into a larger one of hot water. Beat constantly until mixture thickens, keeping water below the boiling point all the time.
2. Add lemon juice and serve immediately.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (114g)
• 1 tablespoon lemon juice
• 4 egg yolks
• ¼ teaspoon salt
• ¼ teaspoon paprika
• few grains cayenne

Method

1. Cream butter; add lemon juice, yolks of eggs, one by one.
2. When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the[128] mixture.
3. Should the mixture become overcooked, add two teaspoons cold water and beat vigorously.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¼ cup freshly grated horse-radish (approx. 31g)
• ¼ cup soft bread crumbs (approx. 16g)
• ½ teaspoon salt
• 1 cup White Sauce (240ml)
• ¼ teaspoon paprika
• 2 tablespoons lemon juice
• 1 tablespoon vinegar

Method

1. Mix horse-radish, bread crumbs, salt, paprika and White Sauce.
2. When hot, add lemon juice and vinegar.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 tablespoons butter (42g)
• 3 tablespoons lemon juice
• 3 tablespoons parsley
• ¼ teaspoon salt
• ¼ teaspoon paprika
• cayenne

Method

1. Cream the butter and add remaining ingredients.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 tablespoons butter (42g)
• 3 tablespoons chopped mushrooms (approx. 51g)
• 1 teaspoon anchovy paste
• salt
• 1 tablespoon capers
• 3 tablespoons flour
• 1½ cups stock (360ml)
• cayenne
• 2 tablespoons wine

Method

1. Cook mushrooms, capers and anchovy in butter five minutes.
2. Add flour, stock, seasonings, and simmer one half hour.
3. Add wine and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 bunch mint
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 cup vinegar (240ml)

Method

1. Wash mint, remove leaves, and chop; add remaining ingredients; let it stand one half hour. Serve hot or cold.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 tablespoon butter (14g)
• 2 tablespoons flour
• 1 tablespoon French mustard (some varieties are UPF so check ingredients)
• 1 tablespoon vinegar
• 1 teaspoon salt
• ½ teaspoon sugar
• few grains cayenne
• 1 cup stock (240ml)

Method

1. Melt butter; add flour, mustard, salt, sugar and cayenne.
2. When well blended, add stock, simmer twenty minutes, add vinegar, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons butter (28g)
• 4 tablespoons flour
• 1 teaspoon mustard
• ½ teaspoon salt
• ⅓ cup Port wine (80ml – if you can find UPF free version)
• 4 tablespoons Currant Jelly (85g)
• 1 cup stock (240ml)
• juice and grated rind of two oranges

Method

1. Melt butter; add flour, mustard, salt, stock, cook ten minutes; add currant jelly, cook five minutes; add orange juice, rind, and wine. Serve when hot.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons butter (28g)
• 4 tablespoons flour
• 1½ cups oyster liquor (360ml)
• 1 cup oysters (approx. 225g)
• ¼ teaspoon salt
• few grains cayenne

Method

1. Parboil oysters; drain and reserve liquor.
2. Make a White Sauce with butter, flour, seasonings and oyster liquor; add chopped oysters and serve.
3. Should there not be sufficient oyster liquor make up amount with milk.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 tablespoons butter (42g)
• 4 tablespoons flour
• ½ teaspoon salt
• 1½ cups Brown Stock (360ml)
• ¼ teaspoon pepper
• 1 tablespoon chopped chives
• 1 tablespoon chopped olives
• 1 tablespoon chopped pepper
• 1 tablespoon chopped pickle
• 1 tablespoon capers
• 2 tablespoons vinegar

Method

1. Brown the butter; add the flour; when browned, add stock.
2. Cook chives, capers, pickles, olives and pepper in vinegar five minutes.
3. Add to sauce and simmer twenty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (114g)
• ¼ cup flour (approx. 30g)
• 1½ cups hot water (360ml)
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 2 egg yolks
• ½ cup shrimps (approx. 65g)

Method

1. Melt butter; add flour.
2. When well blended, add hot water, cook thirty minutes; add seasonings and pour on to the slightly beaten yolks of eggs; add shrimps broken in pieces and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 tablespoons butter (56g)
• 2 tablespoons onion
• 2 tablespoons carrot
• 4 tablespoons flour
• 1 tablespoon parsley
• ½ teaspoon salt
• 1 cup stock (240ml)
• 1 cup tomato (approx. 180g)

Method

1. Melt butter; add onion, carrot and parsley.
2. Cook five minutes.
3. Strain.
4. To butter add flour; when well blended add stock and tomato.
5. Simmer one half hour. Serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 tablespoons butter (56g)
• 4 tablespoons flour
• ½ teaspoon salt
• nutmeg
• 1 cup white stock (240ml)
• ½ cup cream (120ml)
• ½ cup mushrooms (approx. 50g)

Method

1. Melt butter; add mushrooms, flour, salt, nutmeg and white stock; simmer ten minutes.
2. Add cream and cook in double boiler one half hour.
3. Just before serving add one tablespoon butter.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ⅓ cup olive oil (80ml)
• 1 tablespoon chopped pickles
• 1 tablespoon chopped pepper
• 1 tablespoon chopped parsley
• ½ teaspoon paprika
• 1 teaspoon salt
• few grains cayenne
• ¼ cup vinegar (60ml)

Method

1. Mix ingredients in order given, stir well and serve cold.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons butter (28g)
• 2 tablespoons flour
• 1 cup milk or white stock
• ¼ teaspoon salt
• few grains cayenne
• ¼ teaspoon pepper

Method

1. Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached.
2. Boil five minutes, beating constantly.

Title

Lowney’s Cook Book

Author

Maria Willet Howard