Hot Sauces for Fowls, Ducks, Rabbits, etc.
| PAGE | |
|---|---|
| Apple Sauce | 126 |
| Béchamel Sauce | 126 |
| Bread Sauce | 127 |
| Celery Sauce | 127 |
| Gooseberry Sauce | 128 |
| Lemon Sauce | 128 |
| Parsley Sauce | 129 |
| Sauce à la Reine | 129 |
| White Sauce | 130 |
Apple Sauce
Set the required quantity of sour apples, pared, cored and sliced, in a small pan inside a large sauce-pan containing boiling water. Let the water boil quickly until the apples are done. Mash them and add sugar to taste.
Or,
Pare, quarter and remove the core of several sour apples. Put them a sauce-pan with a little water. Boil up quickly. Do not stir until cooked. Then add sugar and mash.