The Dudley book of cookery and household recipes

shalot but do not let it acquire any colour as the shalot would become bitter and spoil the sauce. When the shalot is fried add a good tablespoonful of chopped mushrooms, a glass of sherry, a glass of mushroom catsup, a teaspoonful of anchovy sauce, half a pint of hock, one ounce of thickening. Stir over the fire until the sauce boils ; allow it to boil at the side for ten minutes. (A Plymouth recipe.) Tinned mushrooms or trimmings of fresh ones do equally well. ¥ SAUCE FOR GRILLED BONES TW O ounces of butter, one dessertspoonful of mustard, one ditto Worcester sauce, one teaspoonful of Harvey sauce, a pinch of cayenne, a pinch of pounded sugar, a little white pepper and salt. Spread the mixture over the bones and grill before the fire. SAUCE POIVRADE CUT a carrot, an onion, and a small piece of bacon, in stars. Put a little butter in a pan, let it melt ; then place the ingredients in it letting them get brown. After this add a pinch of pepper not pounded, and a bunch, made up of two twigs of parsley, one of thyme, and half a bay leaf. Put half a wineglassful of vinegar in the whole. Let it ‘‘ set (simmer). Put in them a little brown sauce in the pan, let it cook for ten or fifteen minutes, taking great care the sauce does not get too thick. Pass it through a strainer. Then put in the sauce boat and serve. ¥ SAUCE FOR PERCH TWO ounces of fresh butter, one dessertspoonful of mustard, one ditto of Harvey sauce, one ditto of Worcester sauce, one ditto of King of Oude sauce, one ditto of mushroom catsup ; mix all together and serve SAUCE HOLLANDAISE Make first melted butter, then get one yolk of egg and half a gill of cream, which make hot, keep stirring — it must not boil. When hot add the melted butter. Flavour with tarragon, chili and elder vinegars. This is supposed to be for one person. ¥ SAUCE TARTARE r 1 10 a good mayonnaise add a tablespoonful of French -L mustard, a few very finely chopped chives, some chopped tarragon and chervil and a small teaspoonful of anchovy paste. SAUCE TARTARE Another Recipe Boil one egg hard, take the yolk when cold and pass through a hair sieve. Mix the raw yolk of another egg with the yolk passed through the sieve; then add salad oil very gently and stir till it becomes thick. Then add tarragon and chili vinegars to taste. Be careful not to stir it too quickly. MAITRE D’HOTEL BUTTER MIX on a plate three ounces of butter, the juice of half a lemon, a little pepper and salt and a little chopped parsley. Mix it all well together, then put it into a saucepan. When it is melted pour it into a sauceboat to be served with boiled fish. HOW TO MAKE GOOD BREAD PUT one pint of new milk to boil with one onion and a few white peppercorns. Let it simmer for a while ; steam it, and return it to the fire. Add two handfuls of bread crumbs, one gill of cream, pepper and salt and serve hot. TOMATO SAUCE FOR CHAUDFROID OF CHICKEN HREE tablespoonsful of mayonnaise sauce, four ripe tomatoes passed through the sieve, one gill of whipped cream, a very little paprica. Mix it all lightly, set on the ice and serve in a sauce boat. NORWEGIENNE (HORSE-RADISH) To BE Served with Cold Supreme or Chaudfroid OF Chicken AKE three tablespoonsful of mayonnaise sauce, one