Practical West African cookery

2. Pour in by degrees the milk which has been slightly warmed by standing it near the fire. Add the pepper and let the sauce come slowly to a boil. Keep boiling for two or three minutes, always stirring it, then stand it by the side of the fire to keep warm, but do not let it boil again. Note. Curry sauce served with fish can be made with a teacupful of the water the fish has boiled, in instead of milk. Brown Sauce. (I). 1 teacup of stock or water. i £ tablespoon butter or lard. J tablespoon flour. ] A pinch of salt and pepper. 1. Melt the butter in the small enamel saucepan. When it is melted and begins to sing, shake in the flour. Stir quickly with a wooden spoon until the flour and butter are mixed to a smooth brown paste. The essential difference in making a white sauce and a brown sauce is that in the latter case the flour must be allowed to cook longer, so that it becomes a good brown colour. 2. Pour in by degrees the stock or water which has been warmed by standing it near the fire. Add the salt and pepper and bring the sauce slowly to the boil. Keep boiling for two or three minutes, stirring the whole time, then stand it by the side of the fire to keep warm until needed. It is good to pass the sauce through the fine sieve when finished. Note. This very simple sauce can be improved by adding a teaspoonful of vinegar after it has finished boiling, or a pickled gherkin can be sliced up in it. If you have no stock, water will do instead, mixed, if possible, with a half-teaspoonful of Lemco. Sauce Poivrade. (II). 1 breakfastcup stock. 4 tablespoons vinegar. 1 dessertspoon flour. 2 dessertspoonfuls butter or lard. 1 onion. 3 cloves. 2 berkono. A pinch of salt. This is a good sauce with venison, game or mutton, or croquettes. 1. Melt one dessertspoonful butter in the small enamel saucepan and fry the onions in it till they are of a good brown colour. Add the berkono, cloves and salt. Pour in the stock and the vinegar and let it all boil together till it is reduced to a teacupful, then take it off the fire and strain it through the small sieve. 2. Melt the other dessertspoonful of butter in the small enamel saucepan. When it is melted and begins to sing, shake in the flour, stir quickly with a wooden spoon until the flour and butter are mixed to a smooth brown paste. Then slowly pour in the teacupful of stock and vinegar and let the sauce come to a boil. Keep boiling for no more than a minute or two, always stirring, then stand it by the side of the fire to keep warm until it is needed. Wine Sauce. (II). This sauce is made just like a sauce poivrade, only instead of vinegar mix a good half breakfast cupful of claret, or a wine glass full of port or sherry with the stock, then pour it on the fried onions and proceed in the same way as for the sauce poivrade, letting it reduce to a teacupful, before pouring it on to the butter and flour. Tomato Sauce. (I). 1 pint water. 6 good sized tomatoes. Half a large onion. 1 dessertspoonful butter or lard. 1. Cut the tomatoes and 1 dessertspoonful flour. J teaspoon salt. | teaspoon pepper, (A bunch of parsley and a teaspoonful sugar). ion into quarters. Put them