The art of cookery

Brown Sauce No. 3. — Saute, in clarified butter or drippings, a medium-sized onion, carrot, and tomato, until a light brown. Put them in a sauce-pan with three cloves, four allspice, some roots and trimmings of celery, two or three sprigs of parsley, a slice of sweet turnip, a small bay leaf, a bit of mace, and a pinch of thyme or other sweet herb. Add four cups of broth or mixed stock, cover closely, and simmer gently for two hours. Strain out the vegetables and herbs, remove the grease, and add to the broth a tablespoonful each of glaze, or meat extract, sugar caramel, Worcestershire sauce, and walnut catsup, or Chili or Chutney sauce. Thicken with two tablespoonfuls each of butter and flour cooked together until brown, season to taste, and serve. Sauce Piquant No. i. — To Brown Butter No. i add a tablespoonful of mixed pickle chopped fine, heat, season, and serve. Sauce Piquant No. 2. — Cook together until brown one tablespoonful each of butter and flour, add half a cup of strained tomato and two cups of soup stock, or water from the roasting pan. Simmer five minutes, add half a cup of mixed pickles, chopped fine, heat to boiling point, season, and serve. Jelly Sauce No. i. — Brown two tablespoonfuls of butter, add two tablespoonfuls of currant or other acid jelly, cook till melted and hot, season with salt and mixed pepper, and serve with venison steaks, mutton chops, or broiled birds. Jelly Sauce No. 2. — To two cups of brown sauce add one cup of currant jelly, heat till dissolved and boiling, 130 The Art of Cookery. season to taste, and serve with roast venison, mutton, or wild ducks. Jelly Sauce No. 3. — Cook together in a sauce-pan two tablespoonfuls of butter and one tablespoonful of flour until brown, add two tablespoonfuls of currant, cranberry, or other acid jelly, one tablespoonful of lemon juice or vinegar, quarter of a teaspoonful each of mustard flour, and grated lemon peel, half as much mace or nutmeg, a dozen olives, chopped fine, and a cup of broth or water from the roasting pan. Simmer five minutes, season, and serve with roast duck, venison, or mutton — or use in re-warming cold roast duck, venison, or mutton. Parsley Sauce No. i. — Cook together a tablespoonful each of butter and flour, add a cup of chicken broth and a teaspoonful of minced parsley. Simmer five minutes, add another tablespoonful of butter, season, and serve with boiled chicken. Parsley Sauce No. 2. — Make as before directed, and just before serving add a hard-boiled ^'gg chopped fine. Caper Sauce No. i. — Cook together a tablespoonful each of butter and flour, add one cup of lamb broth, one tablespoonful of capers, and one hard-boiled ^g% chopped fine. Simmer five minutes, add another tablespoonful of butter, season, and serve with boiled lamb. Caper Sauce No. 2. — To the ingredients used in the last formula add a tablespoonful of minced parsley and a tablespoonful of vinegar from the capers. Use mutton instead of lamb broth and serve with boiled mutton. Fish Sauce. — Cook together a tablespoonful each of butter and flour, add one cup of water and a tablespoon- Meat Sauces. 131 ful of minced parsley. Simmer five minutes, add another tablespoonful of butter, a tablespoonful each of minced onion and lemon juice, and, if liked, one of bottled fish sauce. Season and serve with boiled or steamed fish.