Cookery for every household

Rinse out a small lined saucepan with cold water and put into it the milk and the piece of onion stuck with cloves. Set this by the side of the fire and simmer very gently until the milk is well flavoured. Then remove the onion and cloves and add the bread-crumbs, which should be made fine by being rubbed through a wire sieve. Stir over the fire and cook slowly until the bread-crumbs swell and thicken the sauce. Add the butter or cream, and season to taste with white pepper, salt, and a pinch of cayenne. This sauce is served dc rigueur, with roast fowl and roast game. 679. Caper Sauce, White (Sauce aux CSpres) |- oz. butter. f oz. flour. | pt. meat liquor or fish stock. 1 table-sp. capers. 1 table-sp. vinegar. White pepper and salt. Melt the butter in a small lined saucepan, add the flour and mix until smooth with a wooden spoon. Cook a minute or two, then draw the saucepan to the side of the fire and pour in the liquid. Return to the fire and stir constantly until boiling. Add the capers, cut in halves or roughly chopped, and season to taste with white pepper and salt. Boil two or three minutes longer and add the vinegar last, using the caper vinegar if it can be spared. Notes. — If this sauce is being served with boiled mutton or other boiled meat, make it with the water in which the meat has been cooked, but if it is to be served with fish, make it with fish stock, or the water in which fish has been boiled. The sauce may be made richer by adding 1 or 2 table- spoonfuls of cream, 1 or 2 yolks of egg, or an extra piece of butter after the saucepan is removed from the fire. 680. Caper Sauce (Brown) | pt. brown sauce. 1 table-sp. caper vinegar. 1 table-sp. capers. Add the vinegar to the brown sauce (Recipe 670) and boil for 10 minutes, skimming if necessary. rnhen add the capers, halved or roughly chopped. Note. — Capers are the unripe fruit of the caper plant, which are preserved by pickling them in vinegar. They are generally sold in bottles and should be of a greyish green colour. The unripe fruit of the garden nasturtium is sometimes used as a substitute. 681. Celery Sauce (Sauce au CSIeri) | oz. butter. 1 oz. flour. 1 small head of celery. 3 gills white stock or milk. White pepper and salt. 2 table-sps. cream. Wash the celery, cut it in shreds, and put it into a small saucepan with cold water to cover. Bring this to the boil and drain oS the water. Pour in the stock or milk, stew the celery until quite tender, and rub as much as possible through a hair sieve. Then melt 1 oz. of butter in the saucepan, add the flour and mix it in smoothly. Pour in the celery puree and stir constantly until boiling. Add the cream and seasoning, and the remainder of the butter when the sauce is taken from the fire. The cream may be omitted and more milk used if the sauce should be too thick. This sauce is frequently served with boiled poultry or mutton, or a fricassee of white meat. 682. Cheese Sauce (Sauce Mornay) 1 pt. good white sauce. 1 oz. butter or 2 table- 2 table-sps. grated sps. cream. Parmesan. Make the sauce quite hot in a small saucepan, mix in the cheese gradually without allowing it to boil, and add the butter, broken in small pieces, or the cream just before serving. Note. — The cream or extra butter may be omitted if considered too rich.