It’s often hard to give cooked meat a good flavor, especially if it’s lean. Although it’s easy to open a packet or jar of gravy or other prepared sauces, I don’t like eating preservatives and artificial ingredients. When I make my own sauce, I know what ingredients are going into it. And if you don’t eat much meat, you might experiment and try some of these sauces on vegetables. RECIPES BELOW COMPILED FROM 1800s COOKBOOKS SAUCESAll sauces should be sent…
Sauces may be a little more trouble to add to a cooked meal, but they can certainly enliven a plain dish. Although we can buy ready-made or powdered packets of sauces at the grocery store, they can easily be made at home once you get the hang of it. It will not only be cheaper, but you can flavor it any way you want. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS RECIPES FOR WHITE SAUCEThree white sauces are commonly used for…
Are you looking for different ways to cook chicken and other poultry? You might want to try these recipes for poultry sauces from various cookbooks published in the 1800s. The word “poultry” is used for domestic fowls including chickens, turkeys, geese and ducks. “Fowl” is often used the same as poultry but may include game birds. NOTE: Poultry and Fowls are used interchangeably in older recipes. INFORMATION BELOW FROM 1800s COOKBOOKS CHICKEN SAUCE An anchovy or two boned and chopped,…
Horseradish is in the same plant family as broccoli, mustard, wasabi, and cabbage. The horseradish root has hardly any aroma when it’s pulled from the ground, but when it’s cut or grated, it produces an oil which affects the sinuses and eyes. Horseradish was brought to North America during the European colonization. George Washington mentions it in his garden accounts. INFORMATION BELOW FROM 1800s COOKBOOKS THE HORSERADISH This has been, for many years, a favorite accompaniment of roast beef, and…
Black walnuts should be gathered while very young and tender, so that you may pierce them through with a needle. Make walnut catsup, sauce, or pickle from the beginning to the middle of July, when walnuts are in perfection for these purposes. INFORMATION BELOW FROM 1800s COOKBOOKS BLACK WALNUT CATSUP Gather them green, prick them with a large needle, and let them lie three days in an earthen pan, sprinkled with a handful of salt, and very little water. Mash…