The household gas cookery book

Maifre d’Hotel Butter (to make). — Take three ounces of butter (fresh) on a plate and mix with it, with a fork or wooden spoon, three teaspoonfuls of finelychopped parsley, half a teaspoonful of chervil, and one teaspoonful of juice of lemon, half a teaspoonful of salt, and a little pepper. Mix thoroughly, and use when required. It may be kept if placed in a cool larder. Shrimp Sauce. — Make half a pint of melted butter, add a little lobster coral, cayenne, some pickled shrimps, a little essence of anchovies, and a squeeze of lemon. Lobster Sauce. — Cut the fleshy part of a lobster into small square pieces ; reserve the spawn and coral, and pound it with two ounces of butter, and pass it through a sieve. Then put about half a pint of melted butter into a stewpan, incorporate it with the lobster, butter, and a little cayenne and lemon juice; add the pieces of lobster, and send to table. Horseradish Sauce. — Grate one large stick of horseradish, and add \ pint of cream, 1 dessertspoonful of vinegar. This sauce is well adapted to be eaten with braized fillet of beef, garnished with potatoes fried in butter. Indian Curry Sauce. — Take two' large onions, one carrot, and one head of celery, and slice them very thin ; place these, with two ounces of fresh butter, and fry them over the small gas jets till the onions are brown ; add three blades of mace, a little thyme, one bay leaf, a bouquet of parsley, and two tablespoonfuls of curry paste, a tablespoonful of curry powder; moisten with good broth, and stir the sauce on the gas till it boils, then place it over the small jets turned low. Having skimmed and reduced the sauce to a proper consistency, pass it through a tamis, extracting the parsley, and add it to whatever meat is prepared for the curry, observing that the broth of the meat should be used for making the sauce. Brown Gravy for Roast Veal. — Place four ounces of fresh butter in a stewpan and knead it with a good tablespoon ful of flour, add a ladleful of good brown gravy, some essence of mushrooms or mushroom cat¬ sup, a little grated nutmeg and pepper; stir the sauce, and keep it gently boiling for ten minutes. If it becomes too thick, add a little more gravy, so that it is kept the same consistency as any other sauce, finish with a little lemon juice. If there is no gravy or essence of mushrooms at hand, use, in their stead, a little Indian soy; this will answer nearly the same purpose. Brown Sauce. — Mix together one tablespoonful of moist sugar, two of French vinegar, three of salad oil, a teaspoonful of mixed mustard, some pepper and salt, and serve. Brown Sauce. — Ingredients: } pint of stock or water, i carrot, i onion, i oz. of butter, J oz. of flour, a little pepper and salt, a little browning. Mince about a teaspoonful each of onion and carrot. Put the butter into a small stewpan, and when melted stir in the flour quite smoothly, and let the flour cook well in the butter; then add the minced vegetables