Sea Cookery

l- pint stock or gravy 1 teaspoonful ketchup b lb. mushrooms 1 dessertspoonful chopped onion salt and pepper to taste Put the butter into a pan and fry in it the onions ; when browned, add the mushrooms, which must be previously peeled and chopped, and cook for one minute. Add the flour and mix well. Add the stock and allow to boil up, season to taste, add the ketchup, simmer five minutes, and serve. CREAM SAUCE. 1 oz. butter 1 oz. flour b pint milk small piece of onion 1 yolk of egg Put the butter in a pan, when melted stir in the flour, add the milk gradually, and stir until boiling. Then add the onion, anchovy essence, salt, and cayenne. Simmer for three minutes, remove the onion. Beat up the yolk, add the cream and lemon juice. Remove the pan from the fire and pour in the cream, &c., stir round, do not boil again, and serve. V teaspoonful anchovy essence 2 tablespoonfuls cream salt cayenne few drops of lemon juice H doz. oysters 1 02.. butter 1 oz. flour 1 pint of milk OYSTER SAUCE. 3 peppercorns pinch of cayenne 1 clove salt to taste Remove the oysters from their shells, put them in a pan, just cover with water, and boil five minutes. Strain them and keep the liquor. Make a white roux of the butter and flour, moisten with the oyster liquor, add the milk and remaining seasonings and simmer five minutes, strain this over the oysters, and serve. MAITRE D’HOTEL SAUCE. To 1 pint of melted butter sauce add 1 bay leaf, juice of half a lemon, 1 teaspoonful of finely chopped parsley, cayenne and salt to taste, simmer gently three minutes, strain, and serve. TARTARE SAUCE. yolks of 2 eggs 1 dessertspoonful of vinegar 2 dessertspoonfuls salad oil pinch of salt pinch of finely-chopped parsley 1 teaspoonful of made mustard pinch of pepper 2 teaspoonfuls chopped gherkins Put into a small bowl the yolks, vinegar, and salt, and whisk sharply. When it appears creamy, add the mustard, gherkins, parsley, and cayenne, and lastly, whilst still whisking, the oil, a drop at a time, to mix perfectly. FLUFF, OR VANELLA SAUCE. 3 yolks of eggs £ gill of milk 2 ozs. castor sugar 2 whites of eggs \ teaspoonful vanilla essence Beat together the yolks, milk, and sugar. Put this custard into a pan and allow to thicken on a slow fire without boiling. Whip the whites of egg to a stiff froth in a large bowl. Pour over them, through a sieve, the hot custard. Mix in lightly, add the essence, and serve hot or cold. EGG SAUCE. * eSS \ pint cold water or milk 1 oz. butter pinch of salt 1 oz. flour Boil the egg ten minutes, put it into cold water for one minute, and remove the shell. Chop it finely. Put the butter into a small saucepan, and when melted and a spluttering sound is heard, add the flour, stii well one way, but do not brown. Add the milk or water and salt, and simmer slowly ten minutes. Add the chopped egg, stir it in, and serve. HORSERADISH SAUCE. 2 tablespoonfuls grated horseradish i teaspoonful salt £ teaspoonful pepper 1 teaspoonful made mustard 1 teaspoonful castor sugar 2 dessertspoonfuls vinegar if obtainable, teacupful of cream, or 1 yolk of egg and 3 tablespoonfuls olive oil instead