A second Dudley book of cookery and other recipes

Cook the flour and ounce of butter together, f without browning ; stir in the stock and mushroom liquor ; add the bouquet and crushed peppercorns ; boil slowly for twenty minutes, stirring frequently ; skim and pass through a sieve or tammy ; place on side of stove and put a few small pieces of butter on top to prevent forming a skin. Just before using it, add the cream ; stir well and let it get thoroughly hot, without boiling. Season with a pinch of salt, a pinch of nutmeg and about a teaspoonful of lemon juice. The sauce is now ready for use. It serves as a foundation for most white sauces. % TOMATO SAUCE QUANTITIES REQUIRED FOR TWO QUARTS TWO and a half ounces of salted breast of pork, rather fat, three ounces of carrots cut into cubes, three ounces of onions cut into cubes, one bay leaf, one small sprig of thyme, a clove of garlic, two and a half ounces of flour, one ounce of butter, a quarter of an ounce of salt, half an ounce of sugar, a pinch of pepper, five pounds of raw tomatoes (or two quarts mashed) and one quart of white stock. Fry the pork with the butter in a deep, thickbottomed saucepan. When the pork is nearly melted, add the carrots, onions and aromatics ; cook and stir the vegetables ; then add the flour, which should be allowed to cook until it begins to brown ; then add the tomatoes and white stock. Mix all well, and set to boil on an open fire. Add the seasoning, and a crushed clove of garlic ; cover the saucepan and place in a moderate oven where it may cook for one and a half hours. Then pass the sauce through a tammy, and it should boil whilst being stirred. Finally, pour it into a sauce tureen and butter its surface to prevent the formation of a skin. When the puree of tomato is required to add to another sauce, it should be prepared in exactly the same way, only omitting the flour and using only half the quantity of stock. A RECIPE FOR A BEARNAISE SAUCE HALF a gill of tarragon vinegar, three shallots finely chopped, six crushed peppercorns, the yolks of four eggs, one tablespoonful of white Veloute or Bechamel sauce, four ounces of butter, one sprig of thyme, a little meat glaze and lemon juice. Put the shallots, peppercorns and thyme with the vinegar in a stewpan with cover, and boil until well reduced ; remove the thyme and add the white sauce and a little dissolved meat glaze. Whisk in the yolks of the eggs, taking care not to let the sauce boil ; remove the stewpan from the fire and work in gradually the butter. Only a little butter must be added at a time, otherwise the sauce will get oily. Strain through a pointed strainer or tammy. A little finely chopped fresh tarragon and chervil and a few drops of lemon juice may be added after the sauce is strained. ESPAGNOL SAUCE ESPAGNOL sauce is the foundation for most other sauces. The ingredients mentioned will produce about half a gallon of Espagnol sauce. A smaller quantity can be prepared by reducing the quantities named in proportion, but it is useful to have this sauce always to hand. Three quarts of rich stock, four ounces of lean veal, one bouquet garni, twelve peppercorns, four ounces of butter, four ounces of sifted flour, four ounces of raw ham or lean bacon, one carrot, one onion, one small turnip, two cloves, half a pint of