Camping and woodcraft - Scoutmastercg.com

304 CAMPING AND WOODCRAFTcondiments to which standard sauces owe theircharacteristic flavors. He must make shift withspices and perhaps lemon, Worcestershire, vinegar,mustard, curry powder, or celery seed. How touse these to the best advantage cannot be taught ina book. Personal tastes and the materials at handmust govern. I give here the recipes for threesimple sauces for meat. Others will be found inthe chapters on Game, Fish, and Desserts.Mustard Sauce.— Brown two teaspoonfuls offlour in a pan with a little butter. Put two tablespoonfulsof butter on a plate and blend with it thebrowned flour, a teaspoonful of mustard, and a littlesalt. When these are smoothly mixed stir theminto 34 pi^t boiling water. Simmer five minutes.Add enough vinegar or lemon juice to flavor.Venison Sauce.— Stir together one tablespoonfulof butter with a teaspoonful of mustard and threetablespoonfuls of jelly (preferably currant).When these are well blended, add three tablespoonfulsof vinegar, some grated nutmeg, and a dash ofCayenne pepper. Heat together. When the sauceboils add three tablespoonfuls chopped pickles.Serve at once. Currant jelly alone goes well wuthvenison.Sauce for Broiled Venison.— Make the steakdishvery hot. Put on it for each pound of venison3^ tablespoonful of butter, a tablespoonful of currantjelly, one of boiling water, and a little pepperand salt. Turn the broiled steaks in the sauce onceor twice and serve very hot.Parsley Butter.— I confess to a weakness for theflavor of parsley. The fresh herb, of course, wecannot have in camp, but the dehydrated kind, orC. & B. dried parsley, will do very well. Make athin mixture of flour and water, salt it, and adda pat of butter (not really necessary). Boil thisuntil the rawness is gone from the flour, and use itwith fish, flesh, or fowl, particularly the latter.