Dainty dinners and dishes for Jewish families

½ pint cream. 1 small onion. Herbs. Salt. Melt the butter, stir in the flour, add the milk, the cut-up onion, herbs, and salt. Simmer for 10 minutes, pass through a fine sieve or tammy, reheat, stir in the cream, and serve. f or meats this sauce can be made with clarified dripping, and white stock, but it would not be of the correct white colour. BRANDY SAUCE. Sauce a V Eau-de-Vle. 2 oz. castor sugar. 2 tablespoonsful brandy. \ pint water. 1 egg. Boil the sugar and water together, then add the brandy. Remove to the side of the fire, and add the egg, previously well beaten. It must not boil, but should be stirred over the fire till it is frothy. BREAD SAUCE. £ pint of clear stock. Crumb of a stale roll. 1 small onion. A pinch of 1 dessertspoonful fat. Salt. Cayenne, ground mace. Soak the roll in water, drain it off, and beat it up well. Add the stock, and the seasonings, some very finely chopped onion, and boil it all together, stirring it well. While it is boiling stir in the well clarified fat, mix well, and serve. BROWNING FOR SOUPS AND GRAVIES. Caramel. % lb. brown sugar. ¼ pint boiling water. Put the sugar into an old basin, and stand it in the oven till it becomes dark brown. When it is bubbling, pour the boiling water over it, stir it well, and when it is all dissolved, strain it through a fine sieve. Bottle it when cold, and if kept well corked it will last for some time. BROWN SAUCE. 4 oz. flour. 4 oz. tomatoes. 4 oz. good dripping. 2 quarts good stock. Fry the flour and tomatoes in the dripping till a good brown colour, add the stock, made from cooked meat bones, stir till it boils, and let it boil till it is reduced one quarter, keeping it skimmed well. When quite free from fat, pass it through a tammy. If boiled up once or twice a week this sauce is always ready for use. BLACK BUTTER. Beurre Noir. 2 oz. fresh butter. | 2 tablespoonsful parsley. 1 tablespoonful French vinegar. Put the butter in a frying-pan, let it heat gently till it becomes a deep golden colour. Wash the parsley, dry it, and chop it small, put it in the butter, shake the pan, and as soon as the parsley is crisp, pour it with the butter over the dish or into a sauce-boat; put the pan on the stove again, and pour in the vinegar, let this just boil up, pour it over the butter, and serve at once. BROWN CAPER SAUCE. Cooked meat bones. Bayleaf. 2 oz. clarified dripping. A few peppercorns. 1 sliced onion. A pinch of salt. Thyme. l\ oz. flour. Parsley. H tablespoonful vinegar. 2 tablespoonsful capers. Fry the bones, onion, and seasoning in a little dripping till well browned ; cover with cold water, and let it come steadily to the boil. Skim well, and let it boil slowly for 1^ hours, then remove the fat. Fry 1 f oz. flour in the same quantity of dripping till a good brown colour, and mix in £ pint of above stock, stir till it boils, then add the vinegar; strain through a strainer, add capers, and serve. CELERY SAUCE. 1 head celery, i pint water. Sauce au Celeri. 1 yolk of egg. Juice of ^ lemon. Salt, pepper.