The new practical cookery guide

6. Place about 81b. of leg of veal, cut in squares, in a stewpan, with a few sliced onions and carrots, and three pints of stock. Boil over brisk fire till reduced to golden colour glaze. Then add sufficient light stock to cover the meat. Simmer two hours, and strain. 206 The New Practical Cookery Guide. 7. Place a few sliced onions in a stewpan, 41b. of cut-up leg of veal and a few cracked veal bones, lib. of cut-up gravy beef, two old hens with the fillets removed, and a quart of general stock. Boil quickly to reduce to very light glaze ; then about six quarts of light stock, a pinch of salt, leek, celery, and carrots, and simmer three hours, Skim carefully ; have the fillets pounded and mixed with a little of the stock, mix all together and simmer fifteen minutes longer, and strain. Fond de Poisson (Fish Stock). 8. A sliced onion, carrot, and parsnip, saute with a piece of butter for a few minutes. Add a dessertspoonful of flour, mixed thoroughly over the fire ; then add about 21b. of cut-up white raw fish, two quarts of water, and half a pint of white wine, salt, white peppercorns, a bouquet, and simmer two hours and strain. 9. To about 81b. of fresh fish bones, such as brill, whitings, soles, turbot, etc., add eight quarts of water, one bottle of sauterne, salt, two or three sliced onions, a handful of parsley roots, trimmings of white mushrooms, a few white peppercorns, and two peeled lemons ; simmer about three-quarters of an hour and strain. Espagnole (Fundamental Brown Sauce). 1. This principal stock sauce is made with a brown roux consisting of equal quantity of clarified butter and flour slowly baked till light brown, and diluted with sufficient No. 1, 2, 3, or 4 brown stock to form Sauces. a rather thin sauce, flavoured with a mirpoix, sherry, mushroom trimmings, and allowed to simmer and reduce for several hours ; carefully skim off all fat rising to the surface, and strain. 2. Flour baked till golden brown is also used to prepare espagnole instead of brown roux ; in this case the stock is poured over the flour gradually, stirring constantly till the necessary thickness is attained, flavoured with a mirpoix, sherry, etc., and finished as above. The advantage in using this second method of thickening is that little, if any, fat floats on the sauce, and greater brilliancy is obtained. 3. In either case the same should be reboiled the following day with more brown stock added, and a small quantity of fresh crushed tomatoes or tomato puree, and simmered an hour or more, which depends on the quality of the stock used, The richer the stock the less cooking required. Demiglace. 4. Is espagnole reduced by ebullition with additional stock added until a perfect consistency is obtained ; and lastly, a small quantity of marsala or sherry is added after straining, and is then ready for use. Espagnole Maigre. , . ■ • I . ... 5. To make this brown fish sauce the proceedings are the same as for espagnole, using fish stock instead of brown meat stock, and white wine instead of sherry. The New Practical Cookery Guide. Jus Lie. 1. Rich meat stock reduced by ebullition, and lie or thickened with arrowroot or cornflour, dissolved with sherry, and should be of a perfectly clear dark colour and brilliancy. Jus de Veau Lie. 2. Rich veal stock reduced and finished as above, and should be of a light brown colour. Jus Lie (Extra).