Ingredients. — yz oz. Butter, y pint Bread Crumbs, yz pint Milk, i small Onion, 2 Cloves, 1 blade of Mace, Cayenne, and Salt. Method. — Stick the cloves in the onion whole and boil in the milk adding the mace, pepper, and salt. 144 SAUCES. When it boils pour it on to the bread crumbs, turn it again into the saucepan and let it stand on the hot plate. Just before serving, take out the onion, cloves, and mace, and stir in the ]/2 oz. butter. Half a gill of cream is a great improvement. JBrown Sauce. Ingredients. — pint Stock or Water, i Carrot, i Onion, i oz. Butter, oz. Flour, a little Pepper and Salt, a little Browning. Method. — Mince about a teaspoonful each of onion and carrot. Put the butter into a small stewpan, and when melted stir in the flour quite smoothly, and let the flour cook well in the butter ; then add the minced vegetables and seasoning, and let all fry together until brown. Then add the half-pint of water or stock gradually, stirring well until it boils. Let it simmer for a quarter of an hour, skimming it well. Then strain it and it is ready to serve. This sauce may be varied in flavour by adding one tomato finely minced ; another time one mushroom, or a pickled gherkin, and so on, cooking them with the carrot and onion, add a few drops of browning. Cbateaubnant Sauce. Ingredients. — i oz. Butter, ]/z oz. Flour, i gill White Stock, yolks of 2 Eggs, 1/l teaspoonful Lemon Juice, I dessert spoonful chopped Parsley. SAUCES. 145 Method. — Melt the butter, add flour, and cook well, but do not let it brown, then add the stock gradually. Let it boil well for five minutes. Strain in the yolks of eggs ; add lemon juice and parsley, also salt and pepper. Note. — Be careful not to let sauce boil after adding eggs, but cook them well to remove raw taste. Chestnut Sauce. Ingredients. — % lb. Chestnuts, 2 tablespoonsful of Cream, % pint Milk, Pepper and Salt, 1 oz. Butter, % oz. Flour. Method. — Boil the chestnuts until tender and then pound them well in a mortar. Put the butter in a stewpan with three or four peppercorns, and when melted add the flour, then add the cream, salt and chestnuts, and by degrees y2 pint of boiling milk. Strain and serve with turkey. ]£qg Sauce. Ingredients. — 2 ozs. Butter, 2 ozs. Flour, ]/2 pint White Stock, y2 pint Milk, 6 White Peppercorns, y2 teaspoonlul of Salt, 2 hard-boiled Eggs. Method. — Melt the butter, add the flour and seasoning, and mix well. Then add the stock and K 146 SAUCES. milk gradually, stirring well until it boils, and allow- ing to simmer for ten minutes. Then strain, and add the chopped-up whites of two eggs. The yolks should be passed through a wire sieve, and used to decorate the fish or fowl. Use fish stock if for fish, and meat stock if for meat. Bspagnole Sauce. Ingredients. — 3 ozs. Butter, \ l/z ozs. Flour, j_X pints good Stock, X lb. lean Veal or Beef, 2 ozs. lean Ham, 1 tablespoon- ful of Glaze, 6 Mushrooms, 1 Carrot✪ Brown Sauce, 1 small Onion, 2 Shalots, 1 glass Sherry, Bouquet Garni.

AI-modernized reading of the original text

Ingredients. — yz oz. Butter, y pint Bread Crumbs, yz pint Milk, i small Onion, 2 Cloves, 1 blade of Mace, Cayenne, and Salt. Method. — Stick the cloves in the onion whole and boil in the milk adding the mace, pepper, and salt. When it boils pour it on to the bread crumbs, turn it again into the saucepan and let it stand on the hot plate. Just before serving, take out the onion, cloves, and mace, and stir in the ]/2 oz. butter. Half a gill of cream is a great improvement. Brown Sauce. Ingredients. — pint Stock or Water, i Carrot, i Onion, i oz. Butter, oz. Flour, a little Pepper and Salt, a little Browning. Method. — Mince about a teaspoonful each of onion and carrot. Put the butter into a small stewpan, and when melted stir in the flour quite smoothly, and let the flour cook well in the butter ; then add the minced vegetables and seasoning, and let all fry together until brown. Then add the half-pint of water or stock gradually, stirring well until it boils. Let it simmer for a quarter of an hour, skimming it well. Then strain it and it is ready to serve. This sauce may be varied in flavour by adding one tomato finely minced ; another time one mushroom, or a pickled gherkin, and so on, cooking them with the carrot and onion, add a few drops of browning. Chateaubriand Sauce. Ingredients. — i oz. Butter, ]/z oz. Flour, i gill White Stock, yolks of 2 Eggs, 1/l teaspoonful Lemon Juice, I dessert spoonful chopped Parsley. Method. — Melt the butter, add flour, and cook well, but do not let it brown, then add the stock gradually. Let it boil well for five minutes. Strain in the yolks of eggs ; add lemon juice and parsley, also salt and pepper. Note. — Be careful not to let sauce boil after adding eggs, but cook them well to remove raw taste. Chestnut Sauce. Ingredients. — % lb. Chestnuts, 2 tablespoonsful of Cream, % pint Milk, Pepper and Salt, 1 oz. Butter, % oz. Flour. Method. — Boil the chestnuts until tender and then pound them well in a mortar. Put the butter in a stewpan with three or four peppercorns, and when melted add the flour, then add the cream, salt and chestnuts, and by degrees y2 pint of boiling milk. Strain and serve with turkey. Egg Sauce. Ingredients. — 2 ozs. Butter, 2 ozs. Flour, ]/2 pint White Stock, y2 pint Milk, 6 White Peppercorns, y2 teaspoonlul of Salt, 2 hard-boiled Eggs. Method. — Melt the butter, add the flour and seasoning, and mix well. Then add the stock and K milk gradually, stirring well until it boils, and allowing to simmer for ten minutes. Then strain, and add the chopped-up whites of two eggs. The yolks should be passed through a wire sieve, and used to decorate the fish or fowl. Use fish stock if for fish, and meat stock if for meat. Espagnole Sauce. Ingredients. — 3 ozs. Butter, \ l/z ozs. Flour, j_X pints good Stock, X lb. lean Veal or Beef, 2 ozs. lean Ham, 1 tablespoonful of Glaze, 6 Mushrooms, 1 Carrot, 1 small Onion, 2 Shalots, 1 glass Sherry, Bouquet Garni.

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