Buckmaster's cookery

This sauce is best made with fresh tomatoes. 1. Take six or eight tomatoes. 2. Remove the stalks and squeeze out the juice and seeds. 3. Take a threepint stewpan with a close-fitting lid. 4. Put in the tomatoes. 5. Add a gill of water, a little salt and pepper, and a small bouquet garni. 6. Boil for twenty minutes or half an hour, Avith frequent stirring. When soft, (7) pass them through a hair sieve. 1. Melt half an ounce of butter. 2. Stir into it a teaspoonful of flour. 3. Stir for two or three minutes. 4. Take it off the fire. 5. Add in small portions the puree of tomatoes, constantly stirring. 6. Add a gill of stock, better if flavoured with a rasher of ham or bacon. 7. Boil for a quarter of an hour. Should the sauce be too thick, add a little more stock. If preserved tomatoes are used, begin with them as if they were a puree , and proceed as already described, and the sauce is ready. Precautions. — Almost constant stirring is required 2 1 6 Buckmaster' 's Cookery. BREAD SAUCE. Ingredients. French Roll. 5 Peppercorns. 1 Onion. £ pt. of Milk. A tablespoonful of Cream. 1. Take a French roll, cut it in half, and pull it into small pieces (or use bread crumbs). 2. Peel a small onion. 3. Put half a pint of milk into a clean stewpan. 4. Add the onion, French roll, and five peppercorns and a little salt. 5. Put on the lid, and stand the stewpan aside to soak the bread for a quarter of an hour. 6. Place the stewpan on the fire and stir with a wooden spoon till it is perfectly smooth and boils. 7. Remove the onion and peppercorns, and pass through a sieve. 8. Return the sauce to the stewpan and add a tablespoonful of cream. 9. Stii again till the sauce boils, when it is ready. Precautions. — This sauce requires constant stirring. OYSTER SAUCE. Ingredients. Milk. 12 Oysters. ij oz. of Butter. 1. Open a dozen oysters and boil them for two minutes in their own liquor. 2. Drain them over a colander. 3. Strain the liquor. 1. Mix to a smooth paste in the same stewpan three quarters of an ounce of butter with the same weight of flour. 2. Add the liquor of the oysters. 3. Make nearly a pint by adding milk. 4. Stir over the fire till it comes to the boil. 5. Take it off the fire and Sauces. stir in half an ounce of butter till melted. 6. Remove the beards from the oysters. 7. Return the oysters into the sauce to warm. Precautions. — The sauce must not boil after the oysters are added. MUSHROOM SAUCE (1). Ingredients. 1 pottle of Mushrooms. 1 pt. of Bechamel Sauce. Lemon-juice. 1. Wash and pick a pottle of mushrooms. 2. Remove the gritty part near the stalk. 3. Put them into a basin of cold water for three or four minutes. 4. Dry them on a cloth. 5. Trim them, and, if you like, whiten them in a stewpan with a tablespoonful of lemon-juice and the same quantity of water. 6. Mince them, stalks and all. 7. Put them into a clean quart saucepan Avith an ounce of butter. 8. When the mushrooms are nearly done add half a pint of Bechamel sauce. 9. Simmer for half an hour. 10. Pass the whole through a strainer, and serve hot. Precautions. — Good Bechamel sauce and young mushrooms will be required. MUSHROOM SAUCE (2). TO MAKE A PINT. Ingredients, I pt. of Button Mushrooms. 1 pt. of Cream. 1 £ oz. of Butter. 1. Take a pint of button mushrooms and prepare them as directed in the previous recipe. 2. Put them