The philosophy of a sauce, when understood, enables even an
untrained
cook to make a great variety of every day sauces from materials
usually found in every household; to have them uniform, however,
flavorings must be correctly blended, and measurements must be rigidly
observed. Two level tablespoonfuls of butter or other fat, two level
tablespoonfuls of flour, must be used to each half pint of liquid. If
the yolks of eggs are added, omit one tablespoonful of flour or the
sauce will be too thick. Tomato sauce should be flavored with onion, a
little mace, and a suspicion of curry. Brown sauce may be simply
seasoned with salt and pepper, flavored and colored with kitchen
bouquet. Spanish sauce should also be flavored with mushrooms, or if
you can afford it, a truffle, a little chopped ham, a tablespoonful of
chives, shallot and garlic. Water sauce, drawn butter and simple sauce
Hollandaise, when they are served with fish, must be flavored with a
dash of tarragon vinegar, salt and pepper.

Tags: seafood mexican vintage

First fry a few thin slices of salt pork until brown in an iron frying pan; then take it up on a hot platter and keep it warm until the halibut is fried. After washing and drying two pounds of sliced halibut, sprinkle it with salt and pepper, dredge it well with flour, put it into the hot pork drippings and fry brown on both sides; then serve the pork with the fish. Halibut broiled in slices is a very good way of cooking it, broiled the same as Spanish mackerel.

Tags: seafood pork mexican vintage

Split the fish down the back, take out the backbone, wash it in cold water, dry it with a clean, dry cloth, sprinkle it lightly with salt and lay it on a buttered gridiron, over a clear fire, with the flesh side downward, until it begins to brown; then turn the other side. Have ready a mixture of two tablespoonfuls of butter melted, a tablespoonful of lemon juice, a teaspoonful of salt, some pepper. Dish up the fish hot from the gridiron on a hot dish, turn over the mixture and serve it while hot. Broiled Spanish mackerel is excellent with other fish sauces. Boiled Spanish mackerel is also very fine with most of the fish sauces, more especially "Matre d'Hotel Sauce."

Tags: seafood mexican vintage