Myra's cookery book

Work up some flour and butter together, then add gradually a few spoonsful of the sauce ; when it is quite mixed and free from lumps add It to the sauce and boil until it thickens sufficiently. 16.— TO THICKEN SAUCES WITH EGG. Order. Ingredients. Quantities. Method. I... Egg Oo r yolk ... Break carefully into a basin quite free from any of the white. 2... Water or lemon juice ... Beat with a spoon. 3-" A few drops Add gradually and beat in. 4... Sauce 2 table spoonsful Take the sauce to be thickened off the fire and let it stand 2 minutes. 5... 'lake out of the saucepan and mix with the beaten egg. 0... Pour the egg into the sauce, shake, and stir well, heat thoroughly and serve. s 258 MYRA'S COOKERY BOOK. 17-ROUX, coloured. Order. Ingredients. Quantities. Method. I... Butter 2 OZ, Melt in a saucepan. 2... Fine flour ... 2 OZ. Add when the butter is quite hot, and stir quickly with a wooden spoon until nicely browned. 3- Stock or sauce Jpint ... Pour in gradually with one hand, stirring all the time with the other. 4... Pepper, salt... ... *•* Add. 5- t •• • « *• . • • Heat in this any remains of cold meat. 18.-R0UX, white. Order. Ingredients. Quantities. Method. I... Butter 2 OZ. I, felt in a saucepan over a slow Are. 2... Flour 2 OZ. Add and stir quickly. 3--- Veal broth ... ipint ... Add at once before the butter and flour have browned. 4... ... ... ... Put the saucepan on hot cinders. 5-" ... ... ... Cover it and let it simmer gently for i hour, shaking from time to time. 6... Use with colourless sauces, and for heating remains of poultry and white meats. 19-TO CURRY MEAT. When you wish to add curry to any stew, sprinkle your meat with curry powder before you put it in the stewpan. The sauce is generally poured over boiled rice which is placed round the dish. The gravy for curry ^ould always be prepared the day before it is required, and care- fully skimmed when cold. 5/lL'C£5 AXD FORCEMEATS. 259 20-SAUCE FOR ALL PURPOSES. Order. Ingredients. Quantities. Method. I .. Butter 2 OZ. 1 Melt in a saucepan over a slow fire. 2... Flour I dessert Mix with the butter. spoonful 3-- Onions 4- 5- Stock Sherry I pint ... I wine 'Add, stirring all the time. glass 6... Chives A few ... 7... Thyme A few Bayleaf spriofs 8... I Chop fine, mix together, and add to 9.. Tarragon A little ... the sauce. 10... Parsley A few sprigs ir... Lemon peel ... J lemon ... J 12... Pepper, salt ... Sprinkle over and mix well. 13... • •• ... Let it simmer at least 2 hours. 14... Lemon juice... ... Strain and keep for use. 15... If liked ... Add to taste just before serving. 16... ... ... ... Phis sauce can be served with almost any kind of meat. 21.-SAUCE a la moutayde. Order. Ingredients. Quantities. Method. I... Butter 2 07. Melt in a saucepan. 2... Mustard I tea spoonful Stir into the butter when it is hot. 3- Pepper, salt ... A pinch of each Add. 4... Vinegar A few drops Add. 5- Stir quickly and .serve. s 2 26o MYRA'S COOKERY BOOK. 22-SAUCE ESPAGNOLE. Order. Ingredients. Qu.'intities. Method. I... Ham 2 slices ... Put in a stewpan. 2... Veal A few slices Add. 3'" Carrots 2 ... Cut in slices and add. 4... Onions 2 Cut in slices and add. 5- ... Simmer gently over a slow fire. 6... Stock