Bohemian-American Cook Book/Sauces for Beef

Place in a saucepan two large or four small tomatoes, or half the contents of a three pound can. The fresh tomatoes should be cut up. Add half an onion, minced, whole pepper, allspice, one clove, and a piece of lemon rind. Stew all in a little butter, about fifteen minutes. Then pour into it two cups of good beef soup ​and boil fifteen minutes more. Mash thoroughly and force through a strainer, add vinegar and sugar to taste, butter and flour browned together, boil a few moments and serve.

Blend butter and flour, but do not let it get brown. Mix this with as much soup as you wish to have gravy. When smooth, add vinegar to taste and boil. Before serving, add fresh dill minced fine and several tablespoons of good sour cream. If you do not have sour cream, you may use half a cup of sweet cream, to which you have added a little vinegar.

Mix together four tablespoons of vinegar, half a teaspoon of flour and a little minced fresh dill, then add one egg and mix until smooth. Add a cup of sweet cream. Boil over a quick fire, stirring constantly and when it is done, add salt, and if you like, a little sugar.

Cut in thin slices one dill pickle, pour over it beef soup and a little good vinegar, minced green dill, and boil. When it has boiled a while, add butter and flour browned together, beating it in thoroughly and boil a few moments longer.

Wash two anchovies in cold water, pick out the bones and rub the fish to a paste with a piece of good butter. Pour soup over this and let it boil a while, then add butter and flour browned together, beating it in well, and serve. If you wish, you may add a small piece of lemon rind.

Mince fine one onion, stew it in butter until tender, but do not brown, add a tablespoon of butter, mix thoroughly, add beef soup and boil half an hour. If you like, you may add a little vinegar.

Blend butter and flour until brown, add soup and boil a while, then add a tablespoon of capers and lemon juice to taste, and serve.

Wash dried mushrooms, pour beef soup over them and stew until tender, then strain, mince the mushrooms fine, pour over them the strained liquor, add butter and flour blended together until brown, a pinch of mace, boil a little longer and serve. If you wish, you may add a little vinegar.

Thoroughly wash and slice fresh mushrooms and stew them fifteen minutes in beef soup. Then add flour and butter blended together until brown, or sour cream thickened with flour, a pinch of grated mace, boil a while longer and serve.

To grated horseradish add a teaspoon of bread crumbs, a grated apple, salt and sugar to taste, a teaspoon of beef soup and enough vinegar to make it the proper consistency.

Cream a little butter and flour together, add half a dozen blanched almonds pounded to a paste, half a teaspoon of sugar, a cup and a half of warm cream, mix all together well and allow it to boil a few minutes, stirring constantly. When it begins to thicken, add grated horseradish and a pinch of salt, mixing it well, and serve.

Cream together a little butter and flour, add warm beef soup, mix until smooth and boil a while, then add grated horseradish and a pinch each of salt and grated mace.

Blend butter and flour until brown, add beef soup, a pinch of salt and let it boil a bit. Then add two cloves of garlic pounded to a paste with a little butter, and, if you like, a pinch of marjoram, and serve immediately.

Blend butter and flour until brown, add soup, a tablespoon of dried mustard and lemon juice to taste. Beat one yolk with two or three tablespoons of cream, add to the sauce and serve.

Blend butter and flour until brown, add two cups of beef soup, salt and pepper. When it has boiled a while, grate half a celery root into it, boil a little longer and serve.

Cream butter and flour together, pour into it beef soup, mixing it until smooth; add two beaten yolks, the juice of one lemon, and a bit of grated lemon rind. Stir constantly until it thickens, but do not allow it to boil.

Mince fine one onion and boil it in as much milk as you want sauce. When the onion is done, strain the sauce into one cup of grated bread crumbs and allow it to stand half an hour. Then place this in a saucepan, add two tablespoons of butter, salt and pepper to taste, and when it begins to bubble serve. If too thick, thin with a little hot water.

Cream four tablespoons of butter with two tablespoons of flour. Pour two cups of water into a saucepan and when it begins to boil, add the butter and flour, stirring constantly. When it begins to bubble, add salt, pepper, minced parsley and serve.

Chop fine one pint of oysters and stew in their liquor five minutes. To one cup of boiling milk add a tablespoon of butter creamed with a tablespoon of flour, stirring constantly. When this is done, add the oysters, two beaten yolks, salt and pepper, and serve.

Brown two tablespoons of butter with two tablespoons of flour. Add two cups of beef soup, boil a while and strain. This sauce may be served this way, or may be used as a foundation for other sauces.

Mince fine half an onion, pour over it beef soup and let it simmer a while. Place in another saucepan two slices of bread that have been soaked in milk and squeezed dry, add a piece of good butter, a pinch of saffron, mix together thoroughly, pour over it the onion sauce, mix until smooth and boil a while longer. Finally add butter and flour browned together, a pinch of caraway seed and boil a few moments longer. By substituting garlic for onion, you can prepare garlic sauce in the same way.

Stew half a minced onion in butter or lard, add three large boiled and grated potatoes, as much soup as you wish sauce, a little vinegar and salt to taste, boil half an hour, strain and serve.

Stew minced chives in a little butter, add soup, salt, pepper, a pinch of grated mace, butter and flour blended until brown, and boil a while. If you wish, you may add one or two yolks beaten with half a cup of cream.

Wash thoroughly several parsley roots, cut in very thin slices, add minced green parsley and about half a cup of fried bread crumbs. Pour over all beef soup, let it boil, adding salt and pepper and before serving, add a piece of butter and a little cream.

Mince fine about a cup of parsley, add three yolks and cream together well. Then add as much tepid ​wine as you wish to have sauce, then mace, pepper, nutmeg and ginger, a pinch of each. Simmer slowly about five minutes, stirring constantly.

Slice a large onion into a bowl, cover with vinegar and allow it to stand two or three days. Pour off this vinegar, add to it a teaspoon of pepper, a teaspoon of salt, a tablespoon of brown sugar and enough dry mustard to make it sufficiently thick. The dry mustard must of course be first mixed with vinegar, until smooth. Place on the stove, stirring constantly and remove when it begins to bubble. This is served cold.

To a gallon of boiled and mashed tomatoes add three onions grated or finely minced, four tablespoons of salt, five tablespoons of brown sugar. When this has boiled together until tender, strain and to the strained mass add four tablespoons of dried mustard, eight tablespoons of black ground pepper, two tablespoons of ground cinnamon, two teaspoons of ground cloves, a teaspoon of paprika, one grated nutmeg, and three and a half cups of vinegar. Allow this to simmer slowly until thick, stirring now and then, so it will not burn. Seal in bottles while hot.

Pour boiling water over half a bushel of tomatoes, peel and place in a granite or enameled kettle to boil. When soft, strain through a fine sieve, place on the fire again, add six medium-sized onions and three green peppers from which the seeds have been taken. Boil until thick and strain once more, then add two cups of cider vinegar, half a cup of sugar, two teaspoons of salt, one teaspoon of ground cinnamon, one teaspoon of ​ground allspice, a teaspoon of grated nutmeg and half a teaspoon of ground cloves. Boil ten minutes more and seal while hot.