SAUCES

Wairarapa Times-Age, 5 July 1941, Page 2

SAUCES

FOR DUCK, LAMB AND PUDDING. Red Currant Sauce. Red currant sauce to serve with roast lamb:—Chop 1 onion finely and fry in .1 tablespoon good dripping until lightly browned. Add 1 level tablespoon plain flour, 1 bay-leaf, and I cup chopped celery. Cook until quite brown, stirring all the time. Add 2 tablespoons vinegar and 2 cups stock. Stir until sauce boils, then simmer for about 20 minutes. Strain and remove any grease from top. Add 2 heaped tablespoons red currant jelly and stir until melted. The sauce is then ready to serve. Fudge Sauce. Place 2 cups sugar in a saucepan, add 1 level tablespoon butter, 2oz. grated chocolate (not cocoa), :1 cup milk, a pinch salt. Stir over a low gas until dissolved, then bring to boil. Wash down sides of saucepan to remove any uncooked sugar grains and continue to cook slowly until thick. Add vanilla and beat for a few minutes. Serve hot or cold. If sauce is too thick, add a little top milk or cream. Orange Sauce. Orange sauce to serve with roast duck.—Measure 1 cup hot water in a saucepan and add 1 level tablespoon plain flour mixed until smooth with a little cold water. Stir over a low gas until it thickens, then add 1 tablespoon sugar and cook for a few minutes longer. Add the rind and juice of 1 orange, one-third cup raisins, and lastly, by degrees, 1 level tablespoon butter. Keep very hot. but on no account allow sauce to boil after butter- is added, as it will become oily. Lemon Sauce. Put 1 cup boiling water in a saucepan, add 1 tablespoon cornflour mixed with a little cold water, then J cup sugar, and cook over a low gas until mixture thickens. Simmer for a few minutes, then add by degrees 2 level tablespoons butter, -1 level teaspoon orated lemon rind, 2 tablespoons lemon juice, and, if liked, a little grated nutmeg. Do not allow sauce to boil after butter is added. Serve with light steamed or baked puddings. Caramel Sauce. Put 2 cups sugar in a saucepan with 2 tablespoons cold water, stir, over r low gas until dissolved, then boil until a dark brown, but not burned. Then add 1 cup boiling water (the best wry to do this is to place a lid half-way over the top of saucepan, as it splashes when the water is added to syrup), boi up for a few minutes and allow to become cold. Then add 2 tablespoons whipped cream, and, if wanted hot, add 1 extra cup boiling water and thicken with a little cornflour (about 1 dessertspoon), add 1 tablespoon butter and vanilla to taste.