Sauces/Gravy Horseradish Sauce

horseradish sauce
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)

Ingredients:

1 tbsp. mustard​

1 tbsp. vinegar​

3 tbsp. thick cream​

salt​

horseradish​

optional extra... shalot​

Instructions:

A tea-spoonful of mustard, one table-spoonful of vinegar, three of thick cream, and a little salt; grate as much horseradish into it as will make it as thick as onion sauce. A little shalot may be added.​

poor man's sauce
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)

Ingredients:

parsley leaves​

salt​

6 young green onions​

3 tbsp. oil​

5 tbsp. vinegar​

ground black pepper​

salt​

optional extra... pickled French beans, or gherkins​

optional extra... grated horseradish.​

Instructions:

A handful of parsley leaves picked from the stalks, shred fine, and a little salt strewed over; shred six young green onions, put them to the parsley, with three table-spoonfuls of oil, and five of vinegar, some ground black pepper, and salt. Pickled French beans or gherkins, cut fine, may be added, or a little grated horseradish.​

sauce for steaks
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)

Ingredients:

1 small glass of beer​

2 anchovies​

thyme​

parsley​

1 onion​

savory​

nutmeg​

lemon-peel​

butter​

flour​

Instructions:

A glass of small beer, two anchovies, a little thyme, parsley, an onion, some savory, nutmeg, and lemon-peel; cut all these together, and, when the steaks are ready, pour the fat out of the pan, and put in the small beer, with the other ingredients and a piece of butter rolled in flour: let it simmer, and strain it over the steaks.​

 

[donna]

An early Kentucky sauce using one of my favorites, parsley.

Parsley Sauce

Blend two tablespoons of butter with two tablespoons flour in a pan over the fire, add one cup milk and stir until boiling, season with salt, pepper and red pepper, and stir and cook for 10 minutes, then add one tablespoon chopped parsley, and serve.