Gas cookery

Ingredients. — 1 oz. Butter, ]/2 oz. Flour, 1 gill of Milk, 1 gill of Hot Water, 3 white Peppercorns, a little Salt. Method. — Melt the butter in a stewpan, then mix the flour smoothly in it, add the seasoning, and gradually stir in the gill of water and gill of milk. Let it come to the boil, stirring it all the time, and then let it simmer for ten minutes, so as to thoroughly cook the flour. Strain and serve. For a thicker sauce add ]/2 oz. more flour. Mint Sauce. Ingredients. — X pint of Vinegar, 1 oz. Sugar, 1 tablespoonfu! finely chopped Mint. Mix and serve. Lemon juice instead of vinegar is a great improvement. Onion Sauce. Ingredients. — 1 lb. Onions, X pint melted Butter, 5 white Peppercorns, Salt. Method. — Boil the onions in water until tender and chop them finely ; make half-pint melted butter sauce, adding peppercorns and salt ; then add the onions. Mix them well with the sauce and serve very hot. Oyster Sauce. Ingredients. — 1 doz. Oysters, 1 oz. butter, 1 oz. Flour, 1 gill of Oyster Liquor, 1 gill of Milk, X gill of Cream, Lemon Juice, Cayenne and Salt. Method. — Blanch the oysters in their own liquor, then strain and take away the beards. Make the sauce by putting the butter into a stewpan. Let it melt, then add the flour, pepper and salt, and mix thoroughly. Add the oyster liquor gradually, then the milk, stirring constantly. When it boils add the cream and let all simmer for a quarter of an hour, then draw off the fire, add the lemon juice and the oysters and serve at once. Parsley Sauce. Make this the same as the recipe for melted butter, only in the place of the gill of water use a gill of stock taken from the stewpan in which the fowls or veal or mutton is cooking. This gives the sauce a very nice flavour. A dessert spoonful of finely-chopped parsley should be added after the sauce is strained. The parsley must be thoroughly washed after chopping, so as to remove the acrid taste, and a quantity of green colouring matter that would discolour the sauce. Piquant Sauce. Ingredients. — 1 Onion, 1 tablespoonful of Vinegar, 1 oz. Butter, 1 oz. Flour, yz pint Stock, 1 Carrot, 1 teaspoonful mixed Pickles. Method. — Chop the vegetables and pickles small, and fry them brown with the flour in the butter : then add the vinegar, and lastly the stock, stirring till it boils. Simmer gently for ten minutes, skim well, and strain. Soubise Sauce. Ingredients. — 2 Onions, yolk of 1 Egg, and 1 gill of White Sauce. Method. — Boil the onions until tender. Chop them finely and mix them with the white sauce, and pass all through a hair sieve, adding pepper and salt as required. Then pour into a stewpan with the yolk of one egg, and bring nearly to the boil. Sweet Sauce. Ingredients. — 1 oz. Butter, y2 oz. Corn Flour, % pint Milk, 1 oz. Sugar, 1 teaspoonful of Essence of Vanilla. Method. — Melt the butter and add the flour in the same method as the other sauces, then add the milk, and lastly the sugar, and boil well, stirring all the time. To vary the flavour, the rind of a lemon or a bay leaf may be boiled in the milk. Strain round the pudding. Tomato Sauce. Ingredients.— 6 ripe Tomatoes, 2 Shalots, 1 Bay Leaf, 1 sprig of Thyme, 2 ozs. raw Ham, 1 teaspoonful Chili Vinegar, 1 teaspoonful white Wine Vinegar, 1 oz. Butter, 1 teaspoonful Corn Flour, 1 gill of Stock, Peppercorns, Salt.