Domestic and economical cookery recipes

Melt half the butter, and mix in the flour smoothly, off the gas, add the water gradually and boil the sauce for five minutes, stirring all the time. Just before serving, season and add the remainder of the butter, cut into small pieces, off the gas. Put the butter required into a stewpan and dissolve it very gently, so that it does not lose its creamy appearance. Season with a little pepper and salt. No. 251. MELTED BUTTER. No. 252. FAMILY SAUCE. 3 ozs. of flour 1 pint of milk 1 pint of water ozs. of butter Mix the flour very smoothly with a little water. Put the rest of the water with the milk into a saucepan on the fire to boil. When it boils put in the flour, stirring until the sauce is cooked. Add pepper and salt to taste ; G 2 if liked a few drops of lemon juice or vinegar may be added. Just before serving add the butter cut in small pieces. This should be stirred in off the gas. This sauce will form the basis of many other plain sauces. To use with fish, put in a tablespoonful of anchovy sauce. Onion sauce is made by adding cooked and chopped onions when the sauce is ready ; caper sauce by adding capers, or, as a substitute, Chopped gherkin. This sauce may be made still more economically by using water only instead of milk. No. 253. BROWN SAUCE (Plain). 2 ozs. butter 14 ozs. flour Onion, a small piece Carrot, ,, Turnip, 1 mushroom l pint good stock Lemon juice, a few drops Pepper and salt to taste Fry the vegetables, cut into small pieces in the butter, then mix in the flour, and fry that without burning it. Add the stock, stir and cook well. Add the seasoning and lemon juice. Strain and serve. No. 254. WHITE SAUCE. 2 ozs. of butter i A few drops of lemon juice 14 ozs. of flour ! Pepper and salt 1 pint of milk Melt the butter in a small stewpan ; mix in the flour smoothly. Add the milk. Stir and cook well. Then add the lemon juice and seasoning. A little cream may be added if desired. No. 255. PARSLEY SAUCE. 2 oz. of butter 1 ^ ozs. of flour 1 pint of milk or water A few drops of lemon juice Pepper and salt 2 dessertspoonsful of finely chopped parsley Melt the butter in a small stewpan ; mix in the flour smoothly. Add the milk ; stir and cook well. Then add the lemon juice, seasoning, and chopped parsley. No. 250. PLAIN EGG SAUCE. 2 ozs. of butter li ozs. of flour 1 pint of milk Lemon juice Pepper and salt 3 hard-boiled eggs Melt the butter in a small stewpan ; mix in the flour smoothly. Add the milk, and stir and cook well. Then add the lemon juice, seasoning, and the chopped whites of the eggs. Tf a very thick sauce is required, take two oz. of flour. Cream may be added if desired. No. 257. CURRY SAUCE. 2ozs. of butter or dripping 1 onion 1 apple Juice of half a lemon 2 dessertspoonsful powder 1 pint of stock Salt to taste of curry Peel and slice the onion and apple, put them in a stew- pan with the butter or dripping and curry powder, and fry without discolouring for 20 minutes. Mix in the flour smoothly, and add the stock and salt. Stir until it boils, and let it simmer for 20 minutes before serving. Last of all add the lemon juice.