Buckmaster's cookery

1. Take an onion three inches in diameter, and cut it into six or eight pieces. 2. Slice a small carrot, and cut up one eschalot. 3. Fry these for five minutes in a two quart stewpan with four ounces of butter. 4. Add one ounce and a half of flour. 5. Stir for five minutes. 6. Add three pints of new Sauces. milk, half a teaspoonful of salt, a pinch of white pepper, a small bouquet garni, and stir for twenty minutes. 7. Strain through a tammy sieve into a basin, and put aside for use. When required, boil it up again and thicken, if necessary, with butter. If stirred till cold this prevents any film forming on the surface Precautions. — Take care not to brown the vegetables or butter. This and the preceding sauce can be put by for use and warmed up when wanted. HORSERADISH SAUCE. Ingredients. Horseradish. Cream. Pounded Loaf Sugar. 1. Boil half a pint of rich cream or new milk. 2. Add one ounce of finely-grated horseradish, a teaspoonful of loaf sugar, and a little salt, and serve cold in a boat. Precautions. — The horseradish should be young. A little vinegar is sometimes added. « ITALIAN SAUCE. TO MAKE A PINT. Ingredients. Stock. Eschalots. Mushrooms. Onions. Ilam. Chablis. Butter. 1. Put into a clean quart stewpan half a dozen mushrooms, one onion, three eschalots, and a rashet of ham, all minced finely. 2. Fry these for five minutes to a golden colour. 3. Add three gills of 2 1 4 Buckmaster's Cookery. stock and a small bouquet garni. 4. Let the whole come slowly to the boil. 5. Simmer for three-quarters of an hour. 8. Add a glass of chablis, sauterne, or madeira, and a squeeze of lemon-juice. 7. Season with pepper and salt. 1. Melt in another stewpan three-quarters of an ounce of butter. 2. Add a teaspoonful of flour, and thoroughly mix. 3. Ask some one to strain the sauce gradually into the second stewpan while you stir, and the sauce is ready. Precautions. — The success of this sauce depends on the constant attention of the cook. ONION SAUCE (1). Ingredients. Onions. Melted Butter. Milk. 1. Peel the onions, and put them for a quarter of an hour into salt and water. 2. Blanch them, and then boil them in plenty of water or milk. 3. Pass them through a hair sieve. 4. Stir the pulp into thin melted butter. 5. Boil up. 6. Season with pepper and salt, and serve. Precautions. — By boiling the onions in milk a more delicate flavour is obtained. ONION SAUCE (2). Ingredients. Onions. Cream or Milk. 1. Peel the onions and blanch them. 2. Roughly mince them. 3. Put an ounce of butter into a clean stewpan. 4. Add a teaspoonful of flour. 5. Stir for two minutes. 6. Add the onions and stir to prevent Sauces. 2 1 5 colouring. 7. Add a little pounded loaf-sugar, and pepper and salt to taste. When the onions are sufficiently soft pass them through a sieve. 8. Return the pulp to the stewpan. 9. Bring the sauce to its proper consistency with milk or cream, continually stirring. Serve hot. Precautions. — Do not let the sauce boil after adding the cream. TOMATO SAUCE. Ingredients. 8 Tomatoes. Bouquet garni. Stock. | oz. of Butter.