Breakfasts, luncheons, and ball suppers

Cover the bottom of a stewpan with onions cut in halves, put on the onions a knuckle of veal chopped into small pieces, and add a pint of water ; let it simmer gently for an hour and a half until a nice dark brown, when add two quarts of White Stock (No. 28), garnish with a bunch of parsley and thyme, two bay leaves, half a dozen shalots, two or three carrots and onions sliced; a dozen mushrooms and their trimmings, and let the whole simmer for one hour ; strain through a cloth and add to the stock two ounces of Brown Thickening (No. 31) to each quart of stock; boil up and strain through a sieve. Return the sauce to the stew- pan and let it simmer on the side of the fire until the butter rises, when skim and add a little more Stock (No. 27) ; allow it to simmer again for half an hour until all the greasy part rises, when skim it again. This sauce is the 84 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. foundation of so many thick sauces for cutlets, salmis, etc., that it should always be at hand ; it can be put in small basins and covered with lard, and will keep for months. It can, however, be purchased in bottles made by Monsieur Beguinot, either at his shops in St. James’ Street, or of any Italian warehouseman. FINE HERBS SAUCE. No. 49. To half a pint of Brown Sauce (No. 35) add three shalots, or half a dozen chives chopped, two branches of parsley chopped, a table-spoonful of puree of fresh tomatoes (no bottled sauce), ditto of chopped chervil, three button mushrooms chopped fine, a small glassful of sherry and a pinch of salt; simmer, not boil, the whole for twenty minutes, and it will be ready for use. INDIAN SAUCE. No. 50. To half a pint of Brown Sauce (No. 35) add a tea- spoonful of chopped greens, capsicums, gherkins, chives, mixed pickles, pickled walnut, curry paste, and a depert- spoonful of Worcestershire sauce ; boil up for a minute, and serve. MADERE SAUCE. No. 51. To one tumbler of sherry reduced to half by boiling, add one ounce of Espagnole Sauce (No. 48), one ounce of Brown Sauce (No. 35), a tea-spoonful of sliced truffle or mushroom, and Searcy Salt to taste. MAYONNAISE SAUCE. No. 52. To the yolk of one egg hard boiled, and of one raw beaten through a wire sieve, add two or three diops of STOCKS, SAUCES. 85 vinegar, and pepper and salt to taste. Mix together in a basin or mortar, and drop in at first by single drops, the finest salad oil (which can be obtained from Messrs. Barto Valle in the Haymarket), incorporating the same by degrees either with a wooden spoon or pestle ; continue dropping in the oil until it becomes too thick to work, when add a tea-spoonful of Tarragon vinegar, again incorporate oil, repeating the vinegar when too thick until sufficient is made ; if for fish add some chopped capers and chives; if for salad, some chopped chives and tarragon. GREEN MA YONNAISE. No. 53. The above sauce can be made green by scalding some parsley, beating it through a wire and hair sieve, and adding sufficient to make it a nice green. RED MAYONNAISE. No. 54. Colour the Mayonnaise Sauce (No. 52) with some red lobster spawn, pounded and rubbed through a sieve. MAYONNAISE FOR DRESSING CHAUFROIX. No. 55.