Gas cookery

Method. — Take one and a half ounces of the butter, spread it over the bottom of a stewpan ; then lay in the veal, cut in dice, also the ham ; pour into the stewpan half a pint of the stock, and set the pan on the fire to boil till nearly reduced to a glaze, then take it off the fire, add the lump of glaze, and reduce it again till a thick brown glaze ; add the pint of stock, also the carrot, onion, shalots, mushrooms, and a small bouquet garni. Set it by the side of the fire to simmer for two hours, and then strain through a tammy into a basin. Take another smaller stewpan, and mix in it the butter and flour ; pour upon it the stock, previously taking off all the fat, and mix well over the fire ; then let the sauce simmer again by the side of the fire, to throw up all the butter that the roux is mixed with. Strain, and the sauce is ready for use. Fried Crumb Sauce. Ingredients. — 2 ozs. Ham (chopped), 1 Shalot (chopped) a little grated Nutmeg and Mignonette Pepper, y2 pint Brown Sauce, 4 tablespoonsful fried Bread Crumbs, juice of X a Lemon, small piece of Glaze, 1 dessert spoonful chopped Parsley, Salt. Method. — Put the ham, shalot, nutmeg, seasoning, and sauce into a stewpan, and simmer by the fire for twenty minutes ; then strain it into a stewpan containing the fried crumbs, add the lemon, glaze, and parsley. Stir all well together, and it is ready for use. (Note. — The brown sauce should be thinner than for ordinary use. German Sauce. Ingredients. — 1 oz. Castor Sugar, 1 gill of Water, y2 a ■wineglassful of Sherry or Brandy, the yolks ol 2 Eggs. Method.— Place all these ingredients in a stewpan and whisk to a stiff froth over just a glimmer of gas. Take care the sauce does not boil, but cook the eggs well. 1 48 Italienne Sauce. Ingredients. — 2 Shalots, 6 Mushrooms, 1 dessert spoonful Salad Oil, wine-glass Sherry, 1 sprig Thyme, 1 Bay Leaf, pint Espagnole Sauce. Method. — Chop the shalots and mushrooms and put them into a stewpan with the thyme, bay leaf, and oil ; fry them, without burning, until a good brown ; then add the sherry and reduce to half the quantity. Then add the espagnole sauce, and simmer by the fire, and as the oil is thrown to the surface, free the sauce from it by skimming. When the sauce is cleared, strain, and it is ready for use. Note. — Espagnole is the same as good brown sauce. If the use of oil is objected to, substitute butter. Jam Sauce. Ingredients. — 1 gill of cold Water, 2 large tablespoonsful of Jam, 2 ozs. Loaf Sugar. Method. — Put these all into a stewpan and boil rapidly for ten minutes. Strain it round the pudding. Lemon Sauce. Ingredients.— 2 ozs. Loaf Sugar, 1 gill of Water, juice of y2 a Lemon, a little Cochineal. METHOD. — Put the sugar, water, and lemon juice into a stewpan and boil rapidly for ten minutes ; add the cochineal and pour round the pudding. Mayonnaise Sauce. Ingredients. — Yolks of 3 Eggs, yi. a gill of Tarragon, Malt and Chili Vinegar mixed, pint of Salad Oil and a little Salt. Method. — Put the yolks of the Eggs in a basin and add the salt. Then very gradually drop in the oil, stirring one way, and having the basin, if possible, on ice. Add the vinegar and the oil alternately, and when half of it is made, one dessert spoonful of boiling water will prevent the sauce from curdling. Melted Butter.