The Pytchley book of refined cookery and bills of fare

becomes quite smooth, reduce it until thick, add six chopped mushrooms, and a sprig of parsley ; then incorporate four table-spoonfuls of good cream, and let the whole simmer for one minute, stirring all the time, and strain it into a basin for future use. Great care must be taken that it does not boil. This sauce is used for hot and cold entrees, as will be hereafter seen. ANCHO VY. No. 10. To half a pint of Butter Sauce (No. 15) add two dessert- spoonfuls of Burgess & Son’s essence of anchovy, a squeeze of lemon, and if at hand a pinch of Searcy Salt. APPLE. No. 11. Peel and core six small or three large apples, put them in a stewpan with a quarter of a pint of either No. 1 or 2 Stocks, an ounce of sugar, half an ounce of butter, and a small piece of lemon-peel ; let the whole simmer until the apples are stewed, then beat through a hair sieve and serve. BECHAMEL. No. 12. Put two ounces of butter into a stewpan, let it melt, add one and a half ounces of flour, and stir it in until smooth, add a sprig or two of parsley, six peppercorns, six mush- rooms, salt to taste, half a pint of White Stock (No. 3), and half a pint of milk, let it boil, stirring until it does, and then put it on one side to simmer for twenty minutes ; strain and keep ready for use. I IO THE PYTCHLEY COOKERY BOOK. BECHAMEL CREAM. No. 13. The same as above, only use half a pint of good cream instead of milk. Great care should be taken in stirring these sauces that the spoon goes well to the bottom and round the sides, so that it does not burn. BREAD SAUCE. No. 14. Stew a small onion and six peppercorns in half a pint of milk for twenty minutes, remove the onion and pepper- corns, and add the crumb of a penny French roll, or two ounces of bread-crumbs, an ounce of butter, and salt to taste ; let it stew for a quarter of an hour, then put it on the fire and stir with a wooden spoon until it boils ; add two table-spoonfuls of good cream and serve. If you wish it to be extra good, use cream instead of milk. BUTTER SAUCE OR PLAIN MELTED BUTTER. No. 15. Put two ounces of butter in a saucepan, let it melt, then add one and a half ounces of flour, stir with a wooden spoon until quite smooth, add two-thirds of a pint of cold water and stir the whole over the fire until it thickens, add salt to taste ; an ounce more butter is a great improvement, but not necessary. BUTTER SAUCE. No. 16. To the above Butter Sauce when completed, add a spoonful of cream, the yolk of a beaten egg, and just one squeeze of lemon. SAUCES. in BUTTER, WHIP OF, FOR ASPARAGUS. No. 17. Put the yolks of two eggs in a saucepan, with six tea- spoonfuls of water, a pinch of salt, and six drops of Chili vinegar, mix well and add three ounces of butter; put the saucepan in a stewpan of hot water, or one of Adams & Son’s milk saucepans, on the fire, and whip the ingredients well together until they become smooth and frothy. BUTTER, ANCHOVY. No. 18. Wash and bone six anchovies, and put them in a mortar with the yolks of two eggs boiled hard, two ounces of butter, and a pinch of cayenne pepper ; pound, and rub through a hair sieve, and make into small balls. BUTTER, FINE HERBS. No. 19.