After all, there are only a certain number of meats and fishes—and a tiresomely small number, too, we often think. But the thing that makes them seem more varied—the different feature of each is the dressing or gravy that is served with them—the dressing which is made through the inimitable flavor ofLea & Perrins' Sauce, a distinguishing addition to the dish.
The zest, the piquancy, the keen edge whichLea & Perrins' Saucegives to a dressing or gravy has long been known and used to advantage by the high-salaried chefs of our luxurious restaurants and hotels. And now that the chef's secret is known, every homemaker has at her fingers' ends the basic knowledge for creating from one or two recipes an infinite variety of rich, delicious dressings that will transform the plainest food and make the simplest home meal an appetizing repast.
Foods that are too dry can be bettered with a thin dressing—enhanced by the addition ofLea & Perrins' Sauce; for more moist foods a thicker gravy, also seasoned with Lea & Perrins' Sauce, should be added. Plain dishes may be embellished, rich dishes "toned down" with contrasting flavors.
But whether the dressing be thick or thin, mild or rich, the addition ofLea & Perrins' Sauceimproves beyond your expectation the recipe wherein it is used. Its flavor cannot be imitated, and it has never been equalled. It is the original Worcestershire—and the only all-perfect seasoning.
Lea & Perrinsare the sole manufacturers of the Original Worcestershire Sauce. Be sure to addLea & Perrins' Sauceto all recipes.
There are two big classes of dressings, brown and white. The brown dressings are usually made with meat juices or extracts known as "stock," or by first browning the flour which is used to thicken them. The white or cream dressings are made with white stock, the water in which vegetables, onion, celery, rice, chicken or mutton have been cooked, milk or cream as the liquid ingredient, and thickened with white flour. The brown dressings are more frequently served with meats, poultry and game, the white or cream dressings with fish and vegetables.
Dressings are also named by the main ingredient from which they gain their flavor, as Mushroom Dressing, Tomato Dressing, Mint Dressing, Cheese Dressing.
Other dressings are classified by the ingredient with which they are thickened, as Flour and Butter Dressings, Cornstarch Dressings, Egg Dressings and Drawn Butter Dressings.
To procure the full zest, piquancy and flavor ofLea & Perrins' Saucein seasoning any dressing or gravy, you must add the Lea & Perrins' Sauce just before removing the dressing from the fire. If the dressing must stand for any length of time, do not addLea & Perrins' Sauceuntil just before serving time.
The proportion ofLea & Perrins' Sauceto add to meat dressings and gravies is, for an average taste, about two teaspoonfuls ofLea & Perrins'to every cupful of dressing. To delicate white stock dressings and vegetable sauces, in which the flavor of the vegetable should dominate, use one-half of a teaspoonful ofLea & Perrins' Sauceto every cupful of dressing.
When such vegetables as onion, bay leaf, carrots or other highly seasoned vegetables are used in a sauce, they should be cooked in the butter or fat with which the sauce is made before the liquid is added. But if the vegetable which is used in the dressing is to be retained in the sauce, it is frequently added after the dressing has been completed. This is the case when chopped olives, asparagus tips, mushrooms and other vegetables are used.
BASIC BROWN DRESSINGImproved with Lea & Perrins' Sauce2 teaspoonfuls ofLea & Perrins' Sauce.2 tablespoonfuls of butter.3 tablespoonfuls of flour.1/2 teaspoonful of salt.1 cupful of brown meat stock or other liquid.[1]Melt the butter, remove from fire and stir in flour until smooth; reheat and again remove from fire. Slowly stir in the liquid, which may be meat juice, stock, or bouillon broth. Return to fire and allow sauce to boil for two or three minutes. Add the Lea & Perrins' Sauce, and serve at once. This sauce is good with roasted meats, croquettes or stews.[1]STOCK.—When brown meat stock or white vegetable stock is mentioned in a recipe, it means the water in which the meat or vegetable was cooked. In case of roasting or broiling, the juices, which cook out of the meat are used.
Improved with Lea & Perrins' Sauce
Melt the butter, remove from fire and stir in flour until smooth; reheat and again remove from fire. Slowly stir in the liquid, which may be meat juice, stock, or bouillon broth. Return to fire and allow sauce to boil for two or three minutes. Add the Lea & Perrins' Sauce, and serve at once. This sauce is good with roasted meats, croquettes or stews.
[1]STOCK.—When brown meat stock or white vegetable stock is mentioned in a recipe, it means the water in which the meat or vegetable was cooked. In case of roasting or broiling, the juices, which cook out of the meat are used.
[1]STOCK.—When brown meat stock or white vegetable stock is mentioned in a recipe, it means the water in which the meat or vegetable was cooked. In case of roasting or broiling, the juices, which cook out of the meat are used.
MUSHROOM DRESSINGImproved with Lea & Perrins' SauceAdd 1/2 cupful of finely chopped, canned or fresh cooked mushrooms to the Basic Brown Dressing. Cook for five minutes and serve with croquettes, meat cakes, steak or chicken.
Improved with Lea & Perrins' Sauce
Add 1/2 cupful of finely chopped, canned or fresh cooked mushrooms to the Basic Brown Dressing. Cook for five minutes and serve with croquettes, meat cakes, steak or chicken.
OLIVE DRESSINGImproved with Lea & Perrins' SauceSauté 1/2 cupful of chopped olives in a little butter and add to the Basic Brown Dressing just before serving. Serve with steak, roast fowl or baked fish.
Improved with Lea & Perrins' Sauce
Sauté 1/2 cupful of chopped olives in a little butter and add to the Basic Brown Dressing just before serving. Serve with steak, roast fowl or baked fish.
TOMATO DRESSINGImproved with Lea & Perrins' SauceAdd an extra teaspoonful ofLea & Perrins' Sauceto the above recipe and in place of the meat stock use the same amount of tomato juice. Serve with meat or fish croquettes, macaroni or rice.
Improved with Lea & Perrins' Sauce
Add an extra teaspoonful ofLea & Perrins' Sauceto the above recipe and in place of the meat stock use the same amount of tomato juice. Serve with meat or fish croquettes, macaroni or rice.
CREOLE DRESSINGImproved with Lea & Perrins' SauceTo make this sauce, add 5 finely cut olives and 1/2 of a chopped green pepper to the Tomato Dressing recipe and cook until well blended. Serve with meats, fish or fish croquettes.
Improved with Lea & Perrins' Sauce
To make this sauce, add 5 finely cut olives and 1/2 of a chopped green pepper to the Tomato Dressing recipe and cook until well blended. Serve with meats, fish or fish croquettes.
PICKLE DRESSINGImproved with Lea & Perrins' SauceChop 2 small pickles into fine pieces and add to the Basic Brown Dressing recipe together with 1 tablespoonful each of capers and chives. Just before serving add an extra teaspoonful of Lea & Perrins' Sauce if a very hot sauce is desired. Serve with steak, fried liver or game.
Improved with Lea & Perrins' Sauce
Chop 2 small pickles into fine pieces and add to the Basic Brown Dressing recipe together with 1 tablespoonful each of capers and chives. Just before serving add an extra teaspoonful of Lea & Perrins' Sauce if a very hot sauce is desired. Serve with steak, fried liver or game.
JELLY DRESSINGImproved with Lea & Perrins' SauceMelt 1/4 of a glassful of currant jelly over hot water, add 1 tablespoonful of lemon juice and add 1 cupful of Basic Brown Dressing. Serve with roast turkey, chicken, goose or any preferred game.
Improved with Lea & Perrins' Sauce
Melt 1/4 of a glassful of currant jelly over hot water, add 1 tablespoonful of lemon juice and add 1 cupful of Basic Brown Dressing. Serve with roast turkey, chicken, goose or any preferred game.
SPANISH DRESSINGImproved with Lea & Perrins' SauceTo the butter with which the Basic Brown Dressing is made add 1 sliced carrot, 2 tablespoonfuls of chopped parsley and 1/2 of a chopped onion. Cook well and finish cooking as usual. Serve with meats, meat croquettes, fish or omelettes.
Improved with Lea & Perrins' Sauce
To the butter with which the Basic Brown Dressing is made add 1 sliced carrot, 2 tablespoonfuls of chopped parsley and 1/2 of a chopped onion. Cook well and finish cooking as usual. Serve with meats, meat croquettes, fish or omelettes.
ONION DRESSINGImproved with Lea & Perrins' SauceTo the butter or fat with which the Basic Brown Dressing is made, add 1/2 chopped onion. Cook until the onion is brown, add the rest of the ingredients and theLea & Perrins' Sauce. Serve with meats, particularly steak, croquettes or chopped meats.
Improved with Lea & Perrins' Sauce
To the butter or fat with which the Basic Brown Dressing is made, add 1/2 chopped onion. Cook until the onion is brown, add the rest of the ingredients and theLea & Perrins' Sauce. Serve with meats, particularly steak, croquettes or chopped meats.
BASIC WHITE DRESSINGImproved with Lea & Perrins' Sauce1 teaspoonful ofLea & Perrins' Sauce.2 tablespoonfuls of butter.2 tablespoonfuls of flour.1/4 teaspoonful of salt.1 cupful of white vegetable stock.Melt the butter, add the flour and stir until smooth. Add the salt. Remove from the fire and stir in the white vegetable stock (water in which vegetables, celery, onion, rice, cereal or macaroni were cooked) until smooth. Return to fire, let boil one minute and add theLea & Perrins' Saucejust after removing from the fire to serve. Serve with vegetables—canned or fresh—rice or macaroni, or vegetable croquettes.
Improved with Lea & Perrins' Sauce
Melt the butter, add the flour and stir until smooth. Add the salt. Remove from the fire and stir in the white vegetable stock (water in which vegetables, celery, onion, rice, cereal or macaroni were cooked) until smooth. Return to fire, let boil one minute and add theLea & Perrins' Saucejust after removing from the fire to serve. Serve with vegetables—canned or fresh—rice or macaroni, or vegetable croquettes.
CAULIFLOWER DRESSINGImproved with Lea & Perrins' SauceTo the Basic White Dressing add 1 cupful of cooked cauliflower buds, 1 teaspoonful of lemon juice and just before serving 1 tablespoonful of butter. Serve with reheated chicken, turkey or fish.
Improved with Lea & Perrins' Sauce
To the Basic White Dressing add 1 cupful of cooked cauliflower buds, 1 teaspoonful of lemon juice and just before serving 1 tablespoonful of butter. Serve with reheated chicken, turkey or fish.
CELERY DRESSINGImproved with Lea & Perrins' SauceUse 1 cupful of the water in which celery has been cooked as the stock in making the Basic White Dressing. Add to it 1 cupful of chopped celery and serve with boiled fish or reheated chicken or turkey.
Improved with Lea & Perrins' Sauce
Use 1 cupful of the water in which celery has been cooked as the stock in making the Basic White Dressing. Add to it 1 cupful of chopped celery and serve with boiled fish or reheated chicken or turkey.
CHEESE DRESSINGImproved with Lea & Perrins' SauceTo 1 cupful of the Basic White Dressing, made with the water in which rice was cooked, add 1/2 of a cupful of grated cheese and 2 extra teaspoonfuls ofLea & Perrins' Saucejust after removing from the fire. Serve with macaroni, spaghetti, rice, hominy, cauliflower, asparagus or potatoes.
Improved with Lea & Perrins' Sauce
To 1 cupful of the Basic White Dressing, made with the water in which rice was cooked, add 1/2 of a cupful of grated cheese and 2 extra teaspoonfuls ofLea & Perrins' Saucejust after removing from the fire. Serve with macaroni, spaghetti, rice, hominy, cauliflower, asparagus or potatoes.
OYSTER DRESSINGImproved with Lea & Perrins' SauceHeat 12 oysters until their edges begin to curl. Drain off the liquor and use it in making the Basic White Dressing. If there is not enough oyster liquor to make one cupful, add white vegetable or cereal stock to it. Make the White Dressing as usual and when ready to serve add the oysters finely chopped. Serve with baked or boiled fish, or fish croquettes or roasted fowl. This also makes a delicious sauce to pour over stewed celery or panned mushrooms.
Improved with Lea & Perrins' Sauce
Heat 12 oysters until their edges begin to curl. Drain off the liquor and use it in making the Basic White Dressing. If there is not enough oyster liquor to make one cupful, add white vegetable or cereal stock to it. Make the White Dressing as usual and when ready to serve add the oysters finely chopped. Serve with baked or boiled fish, or fish croquettes or roasted fowl. This also makes a delicious sauce to pour over stewed celery or panned mushrooms.
PLAIN BUTTER DRESSINGImproved with Lea & Perrins' Sauce1 teaspoonful ofLea & Perrins' Sauce.6 tablespoonfuls of butter.2 tablespoonfuls of flour.1/2 teaspoonful of salt.1 cupful of boiling water.Melt 3 tablespoonfuls of the butter. Stir in the flour until smooth. Add the salt. Remove from fire and add the boiling water slowly, stirring smooth. Return to fire and boil for three minutes. Remove from fire but keep pan on warm part of stove and beat in the rest of the butter, adding it a teaspoonful at a time. This last part must be done very carefully or a good butter sauce cannot be obtained. Add theLea & Perrins' Sauce. Serve with fish, cauliflower, asparagus or other fresh vegetables.
Improved with Lea & Perrins' Sauce
Melt 3 tablespoonfuls of the butter. Stir in the flour until smooth. Add the salt. Remove from fire and add the boiling water slowly, stirring smooth. Return to fire and boil for three minutes. Remove from fire but keep pan on warm part of stove and beat in the rest of the butter, adding it a teaspoonful at a time. This last part must be done very carefully or a good butter sauce cannot be obtained. Add theLea & Perrins' Sauce. Serve with fish, cauliflower, asparagus or other fresh vegetables.
LEMON DRESSINGImproved with Lea & Perrins' SauceAdd 3 tablespoonfuls of lemon juice to the Plain Butter Dressing and beat into it with the last of the butter the yolks of 2 eggs. Serve with shad, shad roe or other fish.
Improved with Lea & Perrins' Sauce
Add 3 tablespoonfuls of lemon juice to the Plain Butter Dressing and beat into it with the last of the butter the yolks of 2 eggs. Serve with shad, shad roe or other fish.
EGG DRESSINGImproved with Lea & Perrins' SauceAdd 2 hard-cooked eggs, cut into tiny pieces with a silver knife, to the Plain Butter Dressing. Serve with macaroni, rice or fish croquettes.
Improved with Lea & Perrins' Sauce
Add 2 hard-cooked eggs, cut into tiny pieces with a silver knife, to the Plain Butter Dressing. Serve with macaroni, rice or fish croquettes.
MAÎTRE DE HOTEL DRESSINGImproved with Lea & Perrins' SauceCream 4 tablespoonfuls of butter; add 1/2 a teaspoonful of salt, 2 teaspoonfuls of finely chopped parsley, 2 teaspoonfuls of lemon juice, creaming them into the butter very slowly. Last add 4 or 5 drops ofLea & Perrins' Sauceand cream in well. Serve with broiled meats or fish.
Improved with Lea & Perrins' Sauce
Cream 4 tablespoonfuls of butter; add 1/2 a teaspoonful of salt, 2 teaspoonfuls of finely chopped parsley, 2 teaspoonfuls of lemon juice, creaming them into the butter very slowly. Last add 4 or 5 drops ofLea & Perrins' Sauceand cream in well. Serve with broiled meats or fish.
BEARNAISE DRESSINGImproved with Lea & Perrins' Sauce2 tablespoonfuls ofLea & Perrins' Sauce.2 tablespoonfuls of chopped onion.1 teaspoonful of vinegar.2 egg yolks.6 tablespoonfuls of butter.1 tablespoonful of chopped parsley.Cook the chopped onion in one teaspoonful of butter and add the vinegar. Add another small piece of the butter, the well-beaten yolks of the eggs and cook over hot water. Add the rest of the butter slowly, a little at a time, beating the sauce constantly until all has been added. Lastly add the chopped parsley and theLea & Perrins' Sauce. The sauce should be almost as thick as mayonnaise dressing. It may be served either hot or cold, with steak, fillet mignon or fish.
Improved with Lea & Perrins' Sauce
Cook the chopped onion in one teaspoonful of butter and add the vinegar. Add another small piece of the butter, the well-beaten yolks of the eggs and cook over hot water. Add the rest of the butter slowly, a little at a time, beating the sauce constantly until all has been added. Lastly add the chopped parsley and theLea & Perrins' Sauce. The sauce should be almost as thick as mayonnaise dressing. It may be served either hot or cold, with steak, fillet mignon or fish.
HOLLANDAISE DRESSINGImproved with Lea & Perrins' Sauce1 teaspoonful ofLea & Perrins' Sauce.6 tablespoonfuls of butter.2 egg yolks.1/4 teaspoonful of salt.1/2 cupful of boiling water.Juice of 1/2 lemon.Cream the butter, add the egg yolks, well beaten, one at a time, and cream them thoroughly into the butter. Add the salt and boiling water and cook over hot water, stirring constantly until the sauce thickens; add the lemon juice last and remove from the fire. Add theLea & Perrins' Sauce. Do not cook the sauce too rapidly as there is danger of it separating. If it does, remove at once to a pan of cold water and beat vigorously. Serve with asparagus, cauliflower, baked or boiled fish.
Improved with Lea & Perrins' Sauce
Cream the butter, add the egg yolks, well beaten, one at a time, and cream them thoroughly into the butter. Add the salt and boiling water and cook over hot water, stirring constantly until the sauce thickens; add the lemon juice last and remove from the fire. Add theLea & Perrins' Sauce. Do not cook the sauce too rapidly as there is danger of it separating. If it does, remove at once to a pan of cold water and beat vigorously. Serve with asparagus, cauliflower, baked or boiled fish.
MINT DRESSINGImproved with Lea & Perrins' SauceCarefully pick a bunch of mint leaves from the stems and chop very fine. Pour 1/4 cupful of boiling water over them, add 2 tablespoonfuls of sugar, cover and stand half an hour in a cool place. Add 3 tablespoonfuls of vinegar and 1/2 teaspoonful ofLea & Perrins' Sauce.
Improved with Lea & Perrins' Sauce
Carefully pick a bunch of mint leaves from the stems and chop very fine. Pour 1/4 cupful of boiling water over them, add 2 tablespoonfuls of sugar, cover and stand half an hour in a cool place. Add 3 tablespoonfuls of vinegar and 1/2 teaspoonful ofLea & Perrins' Sauce.