11 Metaphors for sauces

The pudding must be turned out of the basin, and a sweet sauce flavored with lemon and brandy is a fine addition.

Take a breast of mutton, half bone it, nick it cross, season it with pepper and salt; then broil it before the fire whilst it be enough, strinkling it over with bread-crumbs; let the sauce be a little gravy and butter, and a few shred capers; put it upon the dish with the mutton.

By what stroke of inspiration or luck did some unknown cook first see that apple sauce was just the thing to make roast pork sublime?

This sauce is a great improvement on the old-fashioned way of serving cold-scraped horseradish with hot roast beef.

Fry one and one-half pounds of lean neck of lamb in a little drippings until the meat is nicely browned all over and add to the tomatoes, season with one clove of garlic, two bay leaves, two teaspoons of sugar, pepper and salt, and let it simmer for about one and one-half hours, or until the meat is tender and the sauce has become the consistency of thick cream.

After a dinner, at which apple-sauce was the greatest luxury to me, but our moose-meat was oftenest called for by the lumberers, I walked across the clearing into the forest, southward, returning along the shore.

With cold meat, this sauce is a very good substitute for pickles.

THE GENERAL BASIS OF MOST GRAVIES and some sauces is the same stock as that used for soups (see Nos.

This sauce is a general favourite, and is used for many made dishes.

"Only the sauces, Favraud!seulement les sauces" "The saucesit's just that!Tide is a mere charlatan in comparison," turning to me.

Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it.

11 Metaphors for  sauces