The bachelor and the chafing dish

Sauce Bordelaise for Meats. — Put one tablespoonful of butter in saucepan and brown ; add two tablespoonfuls of flour ; brown again ; add one pint of stock. When boiling add a slice of onion, an ounce of chopped ham, a bay-leaf, a clove -of garlic, a half teaspoonful of salt, a dash of Cayenne. Simmer ten minutes ; strain ; add another tablespoonful of butter, a quarter pound of peeled mushrooms. Perigueux Sauce. — Chop up fine two truffles. Place them in a pan with a glass of Madeira wine ; boil for about five minutes. Add a dash of Espagnole sauce. Allow this just to come to a boil ; remove from the stove and serve while very hot. Sauce Maître d'Hotel. — Melt half a pound of butter, strain the juice of one lemon into it, and add Cayenne, salt, and spoonful of parsley to suit the taste. Simmer one minute. Sauce Tartare. — Put into a dish yolks of two Salads and Sauces. eggs, a teaspoonful of vinegar, and a little salt. Mix this quickly into a cream. Then add a teaspoonful of mustard well mixed, a little Cayenne, and a pinch of parsley. The oil (two spoonfuls) should now be added drop by drop. Sauce Robert. — This sauce is served hot. Cut two onions in small pieces, fry light-brown in butter, dredge a little flour in the pan, add a teaspoon of vinegar and a little pepper and salt. Boil up, and add half pint of stock or water. Stir over the fire for half an hour, then mix in a teaspoonful of mustard and one of anchovy. Stir for two or three minutes, and then pour on your chops, cutlets, or steak. Chutney Sauce. — Four pounds of apples cut in quarters, and boil until tender in a quart of vinegar. Now boil in another quart of vinegar three pounds of brown sugar. Mix both together, and, when cold, add one pound of currants, one pound of raisins, half a pound of salt, quarter pound of ginger, three ounces of clear garlic, and one ounce of red pepper. The fruit must be minced fine. Sauce Financiere. — A pint of rich stock, an ounce of brown thickening, one glass of Madeira, 73 The Bachelor and the Chafing-dish. one glass of mushroom ketchup, a pinch of Cayenne, and a piece of glaze. Boil the stock well up with the thickening, then other condiments. Simmer fifteen minutes, skim it, then add the glaze. Strain for use. Epicurean Sauce. — It takes time to make this, for after its preparation it must be kept corked in a warm place for a fortnight, and should be shaken every day. Then it must be strained and put in small bottles for use. It is a most delicious and valuable sauce, and is made as follows : Half a pint of mushroom ketchup, half a pint of walnut ketchup, two glasses of port wine, two of Indian soy, three ounces of shallots, half an ounce of Cayenne, half an ounce of cloves, pint and a half of vinegar, and a little pepper. Mix well. frying anything well in a chafing-dish, in various hot condiments to suit the taste. Our bachelor with a convenient larder should never be at a loss to get up a snack of something for a suddenly desired little luncheon at any hour of the day. Canned herrings, shrimps, sardines, boned chicken, turkey, tongue, salmon — even Bologna sausage — all can be easily deviled, and the appetite tempted.