Wholesome cookery

87. — Frencli Melted Butter. 1 heaped-up tablespoonful of flour, half a pint of water, 1|- ounces of butter, 1 teaspoonful of lemon-juice Blend the flour in a little of the cold water ; boil up the rest of the water, and when boiling stir in the flour ; then add the butter. Stir all the time ; then add the lemon-juice. N.B. — The cook must not guess at her quantities or she will spoil her sauce. N.B. — Two tablespoonfuls of cream added to the above sauce at the last moment will make the sauce a very superior one. 88. — Melted Butter Sauce “au Beurre.” Made like melted butter, using broth or stock instead of water. Good for vegetables or flsh. 89. — Walnut Sauce. Make a melted butter sauce ; at the last put in some chopped or pounded pickled walnuts, and simmer a few minutes together before serving. N.B. — This sauce is also excellent with a boiled leg of mutton. 90. — Curry Sauce. 2 ounces chopped onion, 2 ounces butter, 1 tablespoonful curry powder, 2 ounces of sour milk. Stew at least 20 minutes. 91. — Cream Sauce. 1 J ounce of butter, 1 heaped-up teaspoonful of flour, a pinch of parsley, ditto of shallot, a very little grated nutmeg, half a pint of cream (or cream and milk). Blend the flour in a little milk; boil it up with the rest of the ingredients for a quarter of an hour. Stir all the time, and be careful to keep it smooth. 92. — Swiss Sauce (for Fish or Vegetables). Half a dessert-spoonful of flour, juice of 1 lemon, pepper and salt, 3 gills of cream. Blend the flour in the smallest quantity of butter necessary, boil up the cream, stir in the flour and pepper and salt, boil 10 minutes, stir in the lemon-juice, and serve. 93. — Tomato Sauce. Place in a saucepan a slice of ham, some trimmings of meat, slices of onion and carrot, a small piece of celery, a couple of cloves; place on the top of these some tomatoes. Stew on a slow Are, stirring frequently with a wooden spoon. When thoroughly cooked, add a good pinch of flour and some stock. Stew again for about 20 minutesj pass through a sieve. Must be as thick as cream. Another way. — Stew the tomatoes gently for an hour or more with pepper, salt, parsley, onion, thyme, and a bay leaf ; pass through a hair sieve. Blend some flour with butter, add it gradually to the sauce, then add some lemon-juice to taste, and serve hot. 94. — Spanish Sauce. 2 shces of ham, 2 slices of veal, 2 carrots, and 2 onions sliced. Let this stew on the Are; then add equal quantities of stock or white wine, 1 clove of garlic, a hunch of parsley, 1 bay leaf, a couple of cloves. Simmer altogether for 3 or 4 hours on a slow Are; thicken with flour and butter; skim and pass through a sieve. 95. — Eavigote Sauce (Hot). Chop some herbs, such as chervil, tarragon, parsley,, and chives, very flne ; place in a saucepan with some good stock, a little white wine, pepper, and salt ; stew gently; add a little flour blended in butter, and a small quantity of lemon-juice; stir till thick, and serve. 96. — Ravigote Sauce (Cold). Chop some herbs of all sorts, capers, anchovies, all very small; add the yolk of an egg, then oil very gently, as you would for a mayonnaise ; then vinegar to taste, also poured in gently so as not to turn the sauce ; at the last stir in enough mustard for the sauce to be fairly hot, 97. — Green Sauce.