Mushroom Sauce

1ngredients: drippings from fillet 2 tsp. butter 4 tsp. flour

1 pt. stock

1 pt. cooked mushrooms

1 tsp. Worcestershire sauce salt and pepper

Method :

Heat the butter and drippings until brown, add the flour and then the stock gradually. Strain and add the mushrooms. Cook 5 minutes. Add Worcestershire sauce, salt, and pepper.

Cuban Sauce I

Ingredients:

1 pt. tomatoes

2 tbsp. sugar

1 c. lamb stock

1/2 tsp. salt 1/4 c. flour 1/4 c. butter

Method:

Cook first two ingredients until tomatoes are soft, strain and add stock. Melt butter, add flour, and when browned add liquid gradually.

Cuban Sauce II

Ingredients:

2 tbsp. chopped ham 4 tbsp. flour 4 tbsp. butter

1 1/2 c. stock 1 c. catsup 1/2 tsp. salt

Method:

Cook ham in the butter until browned. Proceed as for White Sauce

Horseradish Sauce

Ingredients:

3 tbsp. grated horseradish cayenne

1 tbsp. vinegar 1/4 c. cream (whipped)

1/4 tsp. salt

Method:

Mix first four ingredients. Fold in the cream.

Spanish Sauce For Steak

Ingredients:

1/2 c. catsup 1 tsp. Worcestershire sauce

Method:

Thicken with flour, add 1 c. mushrooms, and 1 tsp. horseradish.

Score Card

Roast of Meat

Gelatin

Commercial gelatin is obtained from the skin, ligaments, and bones of sound animals. Gelatins made in the kitchen are obtained from the tissues, ligaments, and bones of young animals or fowl. Gelatin as a food cannot meet the entire protein requirement, since it is lacking certain animo-acid radicles, the most important being tryptophan, but this lack may be offset by using with gelatin other foods such as milk or cream whose proteins are rich in tryptophan. Gelatin is an excellent medium for using or disguising milk, eggs, or fruit and may thus play a very important part in the diet.