Chambers's cookery for young housewives

1 gill water. Pepper and salt. SAUCE PIQUANTE — MELTED BUTTER — CAPER SAUCE. 63 small pieces, and put them into a saucepan with the butter, pepper, and a good sprinkling of salt; shake them over the fire for a few minutes ; then add the water, and simmer gently for about half an hour. To thicken this sauce, add a little butter and flour kneaded together, and cook all for five minutes. Serve very hot. SAUCE PIQUANTE. 1 onion, i carrot. 3 pickled gherkins. 1 gill vinegar. i pint stock. i table-spoonful ketchup. 1 table-spoonful capers. Cayenne pepper. Salt. Put a table-spoonful of chopped onions and carrot into a saucepan with the vinegar, and let it boil till the vinegar is reduced to one table-spoonful ; then add the stock and ketchup, and season highly with Cayenne pepper and salt ; allow all to boil together till the onions are quite dissolved. Then add the gherkins cut small, and the capers, and boil again for five minutes. Serve very hot in a sauce-boat. This sauce, which is highly flavoured, is a great improvement to many dishes. MELTED BUTTER. 1 oz. butter. I i pint water or milk. ! oz. flour. I Salt. Melt the butter in a clean saucepan, then add the flour; draw the pan to the side of the fire, and mix thoroughly together with a spoon until there are no lumps. Pour on gradually the cold water or milk, stirring all the time ; and continue to stir until the sauce boils for four or five minutes. Season to taste and serve hot. This sauce is the foundation of a number of other sauces, various additions being made to it. CAPER SAUCE. 1 oz. butter. i oz. flour. Pepper. i pint liquor. 1 table-spoonful capers. Salt. Make the sauce as above directed for melted butter, using half a pint of the liquor in which the meat was boiled I>ARSLEY — CELERY — ONION — EGO SAUCE. instead of water, and when the sauce lias boiled, stir in the capers finely chopped. Let it boil for a minute, to take off the crispness of the capers. If preferred, the capers may be added whole. PARSLEY SAUCE. 1 oz. butter, j oz. flour. I pint water. 2 table-spoonfuls parsley chopped. Pepper and salt. Take some parsley, and after having removed the dead leaves and stalks, wash it thoroughlyand dry it in a cloth. Then chop it very finely, and stir it into melted butter made as above. CELERY SAUCE. 1 head of celery. 1 oz. butter, i oz. flour. 1 pint milk. 1 gill cream. Pepper and salt. Cut the celery into pieces an inch long, and boil them in water. Melt the butter and make the sauce as above. Put the cooked celery into this; season with salt and white pepper. Add the cream, let boil, and serve at once, as it is apt to curdle if it stands. ONION SAUCE. 4 onions. I i oz. flour. 1 oz. butter. I 1 pint milk or broth. Pepper and salt. Skin the onions, and boil them in plenty of water. When they are soft, take them from the water, and chop them very fine. Make the sauce as directed above for melted butter, and stir in the onions, seasoning with pepper and salt. Serve as required. EGG SAUCE. 2 eggs. 1 oz. butter. i oz. flour. 1 pint milk. j teaspoonful mustard. Pepper and salt. Boil the eggs till they are quite hard. Peel and chop them, and then stir them into melted butter made as before directed. Season with mustard, pepper, and salt. SWEET — WHIPPED — LOBSTER — HOLLANDAISE SAUCE. 65 SWEET SAUCE FOR PLUM-PUDDING, &c.