Choice cookery

Fry in the butter the carrot and tomato sliced thin, add the flour, and when it is all brown add the stock, boil five minutes, pass through a fine hair sieve, and it is ready for use. This is a useful sauce to add to gravies* &c., to slightly thicken them, and may be kept some days. No. 191. BREAD SAUCE. £ pint milk 1 oz. butter A dust of salt, pepper, and cayenne A little cream 1 small onion 2 oz. bread crumbs A blade of mace Boil the milk with the onions and mace or a clove 10 minutes ; strain ; add the crumbs, butter, and seasoning, boil five minutes ; then add enough cream to reduce it to the right consistency. No. 192. CREAM SAUCE (Sweet). 1 oz. flour I 1 oz. butter £ pint milk J pint cream 1 dessertspoonful sugar I A dust of salt • Dissolve the butter, stir in the flour until smooth, then add the milk, cream, sugar, salt, and any flavouring such as almonds, &c., according to what it is required for. No. 193. CREME SAUCE. 1 oz. butter £ pint white stock Salt, pepper 1 small carrot A bay leaf A few drops of lemon juice 1 oz. flour £ pint cream A small piece of onion 1 stalk celery A bunch of sweet herbs Melt the butter, stir in the flour until smooth, then add the stock, cream, vegetables (sliced), also the seasoning ; allow this to simmer gently 1 5 minutes ; pass through a fine sieve, and serve. If necesary add a little more cream. No. 194. DUTCH SAUCE. £ pint milk | oz. flour Salt Yolks of 2 eggs 1 tablespoonful vinegar £ tablespoonful mustard Melt the butter, stir in the flour until smooth, then add milk, boil three minutes ; - ‘ ^he vinegar, yolks, salt, and mustard together, then p r'r over the sauce. If not thick, put back into pan, stand in a saucepan of boiling water, and stir until it does thicken. No. 195. SAUCE A LA FRANCAISE. 1 1 oz. flour 1 1 oz. butter 2 tablespoonfuls mushroom liquid £ pint of white veal stock ; or 4 pint of good fish stock Salt and pepper £ pint of cream £ teaspoon ful anchovy and a few drops cochineal 4 button mushrooms cut in shreds * Melt the butter, work in the flour until smooth, add the stock, cream, and all other ingredients except mushrooms ; colour a pale pink, boil 5 minutes, pass through a fine sieve, and, if too thick, thin down with cream ; add mushrooms, re-heat, and use. This may be left white if preferred. No. 196. GERMAN SAUCE. Raw yolks of 2 eggs I 1 dessertspoonful sugar A few drops vanilla | £ pint sherry Warm the wine, add to the eggs, with the sugar and vanilla, stand the basin over a saucepan of hot water, and whip until warm and a thick froth ; take care it does not get too hot, or it will curdle. A ■% / No. 197. 4 nr Italian sauce. 1 oz. flour 1 glass sherry £ pint of white stock 2 tablespoonfuls of cream Melt the butter, stir in the flour until smooth, then add all the above ingredients ; simmer slowly 15 minutes. If too thick add a little more stock, pass through a fine hair sieve, and use. 1 minced shallot 4 button mushrooms 1 bay leaf A bunch of sweet herbs No. 198. LEMON SAUCE. £ lb. lump sugar £ pint water J uice of 3 lemons 1 teaspoonful arrowroot A dust of salt Boil the sugar and water together 10 minutes ; moisten the arrowroot with a little cold water; pour over the sugar, add the lemon juice, and boil five minutes, and serve. No. 199. MINT SAUCE. 3 tablespoonfuls of freshly chopped mint