Cookery for every household

| pt. milk or 1 gill of milk and 1 gill water or pot liquor. 1 dessert-sp. chopped parsley. White pepper, salt. A squeeze of lemon juice. Melt the butter in a small lined saucepan, add the flour, and mix with a wooden spoon until smooth. Cook for a minute or two over the fire, but do not discolour, then draw the pan to one side and pour in the liquid. Return to the fire, and stir constantly until boiling. Add the parsley, pepper, and salt, and boil two or three minutes longer. Squeeze in the lemon juice just before serving. Notes. — If the sauce is to be served with fish, use some of the liquid in which the fish is cooked. A better sauce can be made by using Bechamel or Veloute Sauce (Recipe 672 or 673) as a foundation. A little cream or an extra piece of butter can always be added. 702. Sauce Robert £ pt. brown sauce. 1 small onion. 1 glass white wine or 2 table-sps. vinegar. £ oz. butter. 1 tea-sp. made tard. A pinch of sugar. mus- Chop the onion and saute it in the butter a few minutes, add the mustard, sugar, and wine or vinegar and boil until the liquid is reduced to half the quantity. Then add the brown sauce (Recipe 670), and simmer 10 minutes longer. Skim well and strain before using. One or two red pimento cut in pieces may be added after straining. Serve with pork, goose, cutlets, or steak. 703. Roe Sauce 2 table-sps. cooked roe. Salt, pepper. I tea-sp. made mustard. 1 tea-sp. vinegar. | pt. white or brown sauce. 1 tea-sp. anchovy or shrimp essence. Either boiled or fried roes may be used for this ; the former are better if the sauce is white, and the latter for a brown sauce. Remove all skin from the roe, season with pepper, salt, and a little mustard and vinegar. Then rub all through a wire sieve, and add the puree to £ pint of either white or brown sauce, which has been made with fish stock. Add a little anchovy or shrimp essence, and serve this sauce with the fish from which the roe has been taken. Note. — Either soft or hard roes may be used. 704. Shrimp Sauce (Sauce aux Crevettes) oz. butter. § oz. flour. | pt. fish stock. 1 gill picked shrimps. A squeeze of lemon juice. White pepper, salt. Melt the butter in a small lined saucepan, and mix in the flour smoothly with a wooden spoon. Cook for a minute or two over the fire without browning, then draw the pan to the side and pour in the stock or milk. Return to the fire, and stir constantly until boiling. Break the shrimps into small pieces with a fork, and add them with white pepper and salt to taste. Add the lemon juice just before serving. Note. — A better sauce can be made by adding a little shrimp butter (Recipe 771) and 1 or 2 tablespoonfuls of cream. A plainer sauce may be made by simply adding a little bottled shrimp essence to a white fish sauce. 701. Sauce Piquante \ pt. brown sauce. | gill vinegar. 1 tea-sp. chopped shallot 1 table-sp. chopped capers. 1 table-sp. chopped gherkin. 1 dessert-sp. chopped parsley. Put the vinegar, shallot, capers, and gherkin into a saucepan, and simmer over the fire until the shallot is cooked and the vinegar is reduced to hah the quantity. Pour in the brown sauce, and bring to the boil. Add more seasoning if necessary, and the parsley just before serving. Serve with boiled mutton, veal, calf’s head, or any meat that is wanting in taste. 705. Tomato Sauce § oz. butter. | oz. rice flour.