Wholesome cookery

2 slices of ham, 2 slices of veal. Put them in a saucepan and let them stew gently in their own gravy ; then add a little stock and white wine, and allow all to simmer for some minutes. Strain. Now take the juice of some herbs, such as tarragon, chervil, parsley, spinach, etc., by pounding them in a mortar. Add this juice to the above sauce ; flavour with pepper and salt, thicken with 4 yolks of eggs, add the juice of 1 lemon. 98. — Bechamel Sauce. Place in a saucepan 1 ounce of butter, chopped parsley, tarragon, chervil, shallot, enough flour to thicken ; stew for a few minutes ; add 1 pint of cream (or cream and milk), pepper, salt, and nutmeg ; stir it over the fire until thick ; pass through a hair sieve. 98a. Sauce “ a la Bechamel” (Bechamel Sauce). Proceed exactly as above, but use cream and gravij in equal quantities, instead of cream or cream and milk. 99. — Anchovy Sauce. Pound some anchovies very smooth ; place them on the fire in some good gravy or melted butter sauce; flavour with pepper, and, if liked, other spices. 100. — Sauce “Poivrade.” 1 teacupful of ordinary vinegar, 2 ounces of butter, parsley, bay leaf, a little onion, thyme, pepper, and salt. Place all this on the Are, and stew gently for an hour ; now thicken the sauce with some flour, add 1 or 2 teacupfuls of good stock; stew again for some time, strain, and serve. 101. — “ Sauce Raifort ” (Horse-Radish Sauce). Grate some horse-radish very fine; boil some cream, salt it to taste, and pour it over the horse-radish. 102. — Italian Sauce. Put 2 ounces of butter in a saucepan, a teaspoonful of chopped parsley, 1 of shallot, 1 of mushrooms, half a pint of thin white wine. Stew for an hour gently. Now thicken; add a few tablespoonfuls of very good stock, and stew again. Skim very carefully ; strain ; put it to steam in a jar in a saucepan of hot water. 103. — Mustard Sauce. Half a teaspoonful of English mustard, 2^ teaspoonfuls of French mustard, 1 teaspoonful of flour, one-third of a teaspoonful of sugar, 2 yolks of eggs, salt, 1 teaspoonful of strong vinegar. Now melt 2 ounces of butter in a stewpan; add the other ingredients ; simmer gently, stirring all the time with a wooden spoon. This sauce must be very smooth and of the consistency of cream. If it should be too thick, add a teaspoonful of water or vinegar. 104. — Yellow Sauce for Fricassees. Put in a saucepan a lump (2 ounces) of butter ; when it is melted, add 1 tablespoonful of flour, blended with a little milk. Turn all the time so as to mix it in well, but do not let it get brown. Then add, very gradually and still turning, half a pint of hot milk and half a pint of white stock, salt, pepper, parsley, a little onion, and a couple of carrots. Put in your white meats and let them stew very gently until done. Keep the lid of the saucepan tightly on. When cooked, strain through a hair sieve ; add 1 or 2 yolks of eggs ; flavour with lemon-juice. 105. — Sauce “Robert.” Chop some onion very fine ; toss it over the fire in butter, then add some flour. Cook it for a few minutes ; add a little stock and vinegar to taste; cook for 20 minutes or more. Strain it ; put it back on the fire, and add a little mustard to it, and salt to flavour. 106. — Sauce “ Remoulade ” fs made with olive oil, vinegar, mustard, chopped onion, parsley, pepper and salt, all thoroughly mixed together.