Xfgg Sauce. — One and one-half ounces of butter, three quarters of an ounce of flour, three gills of milk, one saltspoonful of salt, one saltspoonful of white pepper, two hard boiled eggs. Melt the butter in a small saucepan, stir into it the ilour and by degrees add to these the milk. When this mixture boils, throw into it the pepper and salt and let all cook together for two minutes. Remove the shells from the eggs, chop them into small irregular pieces, and stir these in. When this is done, the sauce is ready for use. Caper Sauce. — Two ounces of butter, one ounce of flour✪ Oyster Sauce, one-half pint of milk, one-half pint of cold water, one-half teaspoonful of white pepper, one-half teaspoon- ful of salt, two tablespoonfuls of capers. l64 SIVEE T AND SAVOBY SA VCES. Put the butter into a small saucepan and let it melt. Stir into this the flour and the milk \ when thi$ comes to the boiling point, by degrees pour in the water. Let the mixture again boil up, season with the pepper and salt, and let all boil together for two minutes. At the end of this time throw in the capers and remove the saucepan from the fire, the sauce being now ready for use. Note. — ^When this sauce is prepared to be used with a leg of mat • ton^ a half pint of the liquor from the boiling meat may be substitu- ted for the cold water with excellent flavoring effect. Blint Sauce. — Two tablespoonfuls of chopped mint» six tablespoonfuls of vinegar, two tablespoonfuls of cold water, three tablespoonfuls of sugar. The mint before being chopped should be thoroughly washed, and when washed and chopped it must be placed in a gravy boat, the vinegar and water poured over it, and throwing the sugar in to this, all should be stirred tintil the sugar melts. This sauce is designed for roast spring lamb. Note. — ^Two tablespoonfuls of white wine are sometimes substitu- ted for the cold water in preparing this sauce. Tartare Sauce.— Yolks of two eggs, one gill of salad oil, one saltspoonful of salt, one-half saltspoonful of pepper, one tablespoonful of white wine vinegar, one- half teaspoonful of French mustard, one table^)oonful of gherkins. The vinegar and yolks of eggs must first be slightly beaten together in a small bowl. Add to these drop by drop the salad oil, taking care to stir one way all the BREAD SAUCE. 165 time. When this is done, season the mixture with the pepper, salt and mustard, add also the gherkins, finely chopped, and serve in a gravy boat with boiled salmon or t:old meats. Note. — Capers may be used for this sauce if preferred, or if the gherkins are not obtainable. Onion Sauce. — Two Spanish onions, one ounce of butter, one-half ounce of flour, three gills of milk, one saltspoonful of salt, one-half saltspoonful of pepper. Preparatory to making this sauce, soak the onions over night in water which must have been poured over them boiling. When required, take the onions from the soak, put them into a saucepan, and covering them with boiling water let them boil therein for half an hour. When boiled, take them from the water, chop them finely, and placing them in a bowl, cover them at once with the milk in order to preserve their color. Melt the butter in a small saucapan, add the flour, and into this pour the onion and milk, when all must be allowed to come to the boiling point, and the pepper and salt then being added, the sauce must be permitted to boil thereafter for two minutes when it will be ready to serve. Bread Sauce. — Two ounces of bread, one-half pint of milk, one Bermuda onion, six pepper corns, one salt- spoonful of salt, one-half gill of white stock✪ Bread Sauce. Put the bread broken into convenient pieces into a bowl and cover it with the milk. Throw into the bowl also the onion, pepper corns and salt, together with the stock. Stir all together, after which, pouring the mixture I^ S WEE T AND SA VOR Y SA UCES.

AI-modernized reading of the original text

Egg Sauce. — One and one-half ounces of butter, three quarters of an ounce of flour, three gills of milk, one saltspoonful of salt, one saltspoonful of white pepper, two hard boiled eggs. Melt the butter in a small saucepan, stir into it the flour and by degrees add to these the milk. When this mixture boils, throw into it the pepper and salt and let all cook together for two minutes. Remove the shells from the eggs, chop them into small irregular pieces, and stir these in. When this is done, the sauce is ready for use. Caper Sauce. — Two ounces of butter, one ounce of flour, one-half pint of milk, one-half pint of cold water, one-half teaspoonful of white pepper, one-half teaspoonful of salt, two tablespoonfuls of capers. l64 SIVEE T AND SAVOBY SA VCES. Put the butter into a small saucepan and let it melt. Stir into this the flour and the milk; when this comes to the boiling point, by degrees pour in the water. Let the mixture again boil up, season with the pepper and salt, and let all boil together for two minutes. At the end of this time throw in the capers and remove the saucepan from the fire, the sauce being now ready for use. Note. — ^When this sauce is prepared to be used with a leg of mutton, a half pint of the liquor from the boiling meat may be substituted for the cold water with excellent flavoring effect. Blint Sauce. — Two tablespoonfuls of chopped mint, six tablespoonfuls of vinegar, two tablespoonfuls of cold water, three tablespoonfuls of sugar. The mint before being chopped should be thoroughly washed, and when washed and chopped it must be placed in a gravy boat, the vinegar and water poured over it, and throwing the sugar in to this, all should be stirred until the sugar melts. This sauce is designed for roast spring lamb. Note. — ^Two tablespoonfuls of white wine are sometimes substituted for the cold water in preparing this sauce. Tartare Sauce.— Yolks of two eggs, one gill of salad oil, one saltspoonful of salt, one-half saltspoonful of pepper, one tablespoonful of white wine vinegar, onehalf teaspoonful of French mustard, one tablespoonful of gherkins. The vinegar and yolks of eggs must first be slightly beaten together in a small bowl. Add to these drop by drop the salad oil, taking care to stir one way all the BREAD SAUCE. 165 time. When this is done, season the mixture with the pepper, salt and mustard, add also the gherkins, finely chopped, and serve in a gravy boat with boiled salmon or t:old meats. Note. — Capers may be used for this sauce if preferred, or if the gherkins are not obtainable. Onion Sauce. — Two Spanish onions, one ounce of butter, one-half ounce of flour, three gills of milk, one saltspoonful of salt, one-half saltspoonful of pepper. Preparatory to making this sauce, soak the onions over night in water which must have been poured over them boiling. When required, take the onions from the soak, put them into a saucepan, and covering them with boiling water let them boil therein for half an hour. When boiled, take them from the water, chop them finely, and placing them in a bowl, cover them at once with the milk in order to preserve their color. Melt the butter in a small saucapan, add the flour, and into this pour the onion and milk, when all must be allowed to come to the boiling point, and the pepper and salt then being added, the sauce must be permitted to boil thereafter for two minutes when it will be ready to serve. Bread Sauce. — Two ounces of bread, one-half pint of milk, one Bermuda onion, six pepper corns, one saltspoonful of salt, one-half gill of white stock. Put the bread broken into convenient pieces into a bowl and cover it with the milk. Throw into the bowl also the onion, pepper corns and salt, together with the stock. Stir all together, after which, pouring the mixture I^ S WEE T AND SA VOR Y SA UCES.

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