Modern cookery, in all its branches

When the other ingredients are smoothly mingled, the vinegar must be stirred briskly to them in very small portions. A few drops of garlic or shalot vinegar can be added to them when it is liked. COLD MAITRE d’iIOTEL, OR STEWARD’S SAUCE. Work well together until they are perfectly blended, two or three ounces of good butter, some pepper, salt, minced parsley, and the strained juice of a sound lemon of moderate size. The sauce thus prepared is often put into broiled fish ; and laid in the dish under broiled kidneys, beef-steaks, and other meat. For 2 oz. butter, 1 heaped teaspoonful young minced parsley; juice of 1 lemon; 1 smalJ saltspoonful salt; seasoning of white pepper. Obs. — The proportion of parsley may be doubled when a larger quantity is liked : a little fine cayenne would often be preferred to the pepper. COLD DUTCH OR AMERICAN SAUCE, FOR SALADS OF DRESSED VEGETABLES, SALT FISH, OR HARD EGGS. Put into a saucepan three ounces of good butter very smoothly blended with a quite small teaspoonful of flour, and add to them a large wineglassful of cold water, half as much sharp vinegar (or very fresh, strained, lemon-juice) a saltspoonful of salt, and half as much cayenne in fine powder. Keep these shaken briskly round, or stirred over a clear fire, until they form a smooth sauce and boil rapidly; then stir them very quickly to the beaten yolks of four fresh eggs, which will immediately give the sauce the consistence of custard; pour it hot over the salad, and place it on ice, or in a very cool larder until it is quite cold : if properly made, it will be very thick and smooth, and slightly set , as if it contained a small portion of isinglass. A dessertspoonful of parsley, — or of tarragon,— can be mingled with it at pleasure, or any flavour given to it with store-sauces which is liked. It converts flakes of salt-fish, sliced potatoes (new or old), and hard eggs, into excellent salads. [CHAP. VI. ENGLISH SAUCE FOR SALAD, COLD MEAT, OR COLD FISII. The first essential for a smooth, well-made English salad dressing is to have the yolks of the eggs used for it sufficiently hard to be reduced easily to a perfect paste. They should he boiled at least fifteen minutes, and should have become quite cold before they are taken from the shells ; they should also be well covered with water when they are cooked, or some parts of them will be tough, and will spoil the appearance of the sauce by rendering it lumpy, unless they be worked through a sieve, a process which is always better avoided if possible. To a couple of yolks broken up and mashed to a paste with the back of a wooden spoon, add a small saltspoonful of salt, a large one of pounded sugar, a few grains of fine cayenne, and a teaspoonful of cold water ; mix these well, and stir to them by degrees a quarter of a pint of sweet cream ; throw in next, stirring the sauce briskly, a tablespoonful of strong chili vinegar, and add as much common or French vinegar as will acidulate the mixture agreeably. A tablespoonful of either will be sufficient for many tastes, but it is easy to increase* the proportion when more is liked. Six tablespoonsful of olive oil, of the purest quality, may be substituted for the cream : it should be added in very small portions to the other ingredients, and stirred briskly as each is added until the sauce resembles custard.