SAUCES

The most important commercial sauces are blended extracts of condiments, vegetables, fruits, ete., and (generally) vinegar, for use with meats, fish, soups and various other foods. They have been employed for culinary and table purposes since the time of the ancient Romans. Sauces of the Worcesters hire kind, if of good quality, generally have Soy (which see) as their chief character ingredient. A typical formula of Worcesters hire-style includes. in addition to soy and vinegar, a considerable percentage of lime juice, onions, and tamarinds, and small quantities of garlic, fish (as anchovies or pickled herrings), red ciInlies, and spices. The product, after cooking, is strained through fine hair sieves. Leicester Sauce resembles Worcesters hire in general style but is considerably le pungent. Other commercial examples are Anchovy E ence and similar types, Catchup, Chili Sauce, Tabasco, ete. Profe ional cookery in eludes a great variety of sauces. The two chief fundamental kinds are HspacNoue, which serves as the stock, or basis, for many brown sauces, and Verovrs, the chief white sauce. Both of these are described in their alphabetical positions. Béarnaise, Béchamel, Hollandaise, and a number of others are listed in the dictionary of Culinary Terms in the APPENDIX. Cookery also supphes ‘tmint sauce’? and similar articles, and popular usage appends the term ‘‘sauce’’ to cooked fruit pulp, as apple sauce and cranberry sauce. A ‘‘hard sauce’’ is one (as largely of sugar) that is not liquid.