The Dudley book of cookery and household recipes

PLACE in a saucepan four ounces of butter, warm it and work into it with a wooden spoon a quarter of a pound of flour. Have ready a quart of boiling milk, pour this on to the flour and butter, stirring it until it becomes a thick creamy consistence. Add a little carrot, celery, parsley and onion to flavour. Let all simmer gently, then strain through a tammy cloth. This may be kept for a few days if put into a basin covered with a buttered paper to keep it from forming a crust on the top of the sauce. ¥ SAUCE REMOULADE f 1 1HIS is Mayonnaise sauce with fresh cream added, also some capers, chervil, tarragon and a little pickled gherkin. ¥ SAUCE CREME JS Bechamel sauce finished with thick cream. ¥ SAUCE ROBERT FRY two large onions, wet them with a wineglassful of vinegar and two lumps of sugar, half a pint of good brown sauce. Let it boil well for fifteen minutes. Strain through tammy cloth and serve with spatchcock, chicken or game. RED WINE SAUCE Half a pint of red wine. Let it boil with a small pinch of pepper and a very small quantity of shalot until there is only about half a cupful left in the saucepan. Then add three tablespoonfuls of very rich brown stock. Let it simmer slowly. Add butter and a pinch of salt to taste, stirring it with a spoon. The sauce must then be passed through a cloth. WILD DUCK SAUCE First Life Guards Recipe SQUEEZE half a lemon into a soup plate ; add two ^ teaspoonsful of mustard and one of salt, mix them together ; add a good deal of red and black pepper with two tablespoonsful of port wine and five or six of the gravy of the duck, or good stock ; mix the whole till quite smooth, let it be heated and sent to the table hot. This sauce is also good for any kind of grills. ¥ GRILL SAUCE Half a teaspoonful of mustard, one tablespoonful Harvey sauce, one ounce of glaze, a few drops of salad oil, a small piece of butter about the size of a walnut, a pinch of black pepper, of cayenne and of salt. Mix all up on a plate, put the meat to be grilled in this mixture and broil before a clear fire for a few seconds. Place the remainder of the sauce into a small stewpan to heat but not boil ; dish the grill, pour the sauce over and serve. CELERY SAUCE FOR BOILED PHEASANT LEAN four sticks of celery, only using the heart. Put them in a stewpan with a piece of butter the size of an egg, one onion, one faggot of herbs, and one clove. Cover over with a light consomme. Let it cook gently until the celery is tender, drain it and pound it in a mortar and pass through tammy. Put the puree into a stewpan and thin it with an equal quantity of cream sauce and the reduced celery liquor. For Cold Fish, Salad, or White Meat CHOP up very fine two teaspoonsful of chervil, the same of tarragon leaves, if possible, if not half a teaspoonful of vinegar and two teaspoons of chives. Mix with these two tablespoons of the best oil and half a spoon of malt vinegar. Prepare a Sauce Hollandaise, but without tarragon. Add a teaspoonful of Moutarde Ravigotte, a little essence of anchovy, and a squeeze of lemon with a few drops of Chili vinegar. SAUCE BIGNON SAUCE PORTUGAISE SAUCE RAVIGOTTE