Mrs. Maclurcan's cookery book

1 pt. of milk Pepper and salt. Mode. — Peel the onions, cut each into eight pieces, put on to boil with the milk and a little water ; when the onion is cooked, thicken with a little flour, pepper and salt to taste. 339— CELERY SAUCE. ^ pt. of milk Pepper and salt J pt. water 1 or 2 sticks celery Flour. Mode. — Chop up the celery rather small, put on in the water with half a teaspoonful salt, allow to boil until tender, strain away part of the water and add the milk, thicken with a little flour. 340— PRINCE SAUCE. 2 ozs. butter Cayenne 1 tablespoonful of anchovy Juice of 1 lemon sauce Sauces. Mode. — Melt the butter, add the anchovy sauce, a little cayenne, the juice of one lemon, allow all to boil, stirring all the time. Sauce for fish. 341— GRAVY. Even in these advanced ages of cookery there are few people who make nice gravy. I, for one, may say there is no gravy nicer than that made the old fashioned way. Indeed, I have had a great deal of experience with cooks, English, French, Colonial and Chinese ones, I am sure not more than one or two of them make nice gravy, and when they do, should you have a roast of beef, roast fowl or wild duck, all the gravies will have exactly the same flavour. The only way to remedy this is to use a little of either of the joints for naaking your gravy. 342— GRAVY FOR ROAST BEEF. ^ lb. of beef Salt and pepper J- pt. of water. Mode. — Cut up the beef in small pieces, put on to simmer in half a pint of water with a little pepper and salt ; when you take up your roast of beef pour off all the dripping, sprinkle a little flour in the baking tin, pepper and salt, put it over the fire for a minute, allow it to brown, then pour in the water from the beef. Allow it to boil for a minute or two, then pour through a strainer into your tureen, if not dark enough add a drop or two of caramel. 343— GRAVY FOR POULTRY. Bones from fowl or duck Pepper and salt Flour. Mode. — When you have cleaned the fowl or duck, put on in a saucepan the head, legs, pinions, and the neck (part of the giblets can be used), in about half a pint of water, when your fowl or duck is nicely cooked, take it out of the baking tin, and pour off nearly all the dripping; Sauces. dredge a little flour, pepper and salt into the tin, put it on the fire, when brown pour in the broth, stir, and allow to boil for a minute ; pour into a tureen through a strainer. 344— GRAVY FOR WILD DUCK. The gravy for wild duck and any other game is made the same way ; some people like a little port wine added. 345— GRAVY FOR WALLABY. Gravv for wallaby is made the same way, adding the juice of a lemon. 346— CARAMEL, OR BROWNING FOR GRAVIES. 8 tablespoonfuls sugar ^ pt. water. Mode. — Put the sugar into a small saucepan and stand over a slow fire until nicely browned, but do not allow it to burn ; pour on the water, and put into a bottle for use. SALADS AND DRESSINGS. 347— MAYONNAISE DEESSING. No. 1. Yolks of 2 eggs 4 tablespoonf uls of oil White of 1 egg 4 tablespoonfuls tarragon Teaspoonful raw mustard vinegar 1 tablespoonf ul condensed milk, Juice of 1 lemon.