Method.—Cut the onion into slices and fry with the fat. As soon as the onion begins to colour add the flour, stir and fry until a fawn colour is obtained. Cover with water; add spice and salt, boil, and then let simmer, stirring till the required thick- ness is obtained, and skimming the fat as it rises to the surface. (This fat must be placed in a basin with water so that it can be collected and added to the store of cooking fat.) Add the vinegar, simmer 10 minutes longer, and then add pepper and parsley and serve. ) Tomato Sauce Materials—1 oz. onion, 4 Ib. fresh tomatoes, 1 tablespoonful fat or salad oil, a small clove of garlic, water to make ? pint, 2 oz. flour, a pinch of spice, salt and cayenne. 44 THE VICTORY COOKERY BOOK. Method.—Fry the onion in salad oil, add | the flour and cook for a few minutes, then — add the tomatoes, peeled and chopped (the pips removed), spice, salt, cayenne and garlic, and sufficient water to make # pint in all. Cook slowly till: 4 pint is left. Taste, and — correct the seasoning if necessary, and serve very hot. : Chasseur Sauce Materials. —2 oz. onion, 2 oz. mushrooms, 1 tablespoonful oil, 3 pint water, 4 oz. baked flour, pinch of pepper, spice and _ salt, 1 tablespoonful tomato purée or juice, 1 teaspoonful chopped herbs, parsley and tarragon, a few drops lemon juice. | Method.—Chop the onion, slice the mush- | room, and fry them together in the oil. When nicely coloured cover with the water, add the flour (baked to a light fawn colour), spice, salt and tomato purée or juice of fresh tomato, and cook until 4 pint is left. Add the herbs, parsley and tarragon, pinch of freshly ground pepper and lemon juice. Italian Sauce Prepare a sauce as directed for Lyonnaise — (see p. 48), chopping the onion finely; SOUPS, STOCKS, GRAVY, SAUCES 45 add 2 oz. finely chopped mushrooms and, if available, 1 tablespoonful chopped lean ham. Robert Sauce Prepare a Lyonnaise sauce (p. 43), cutting the onion in small. dice~instead of slices. ~ When the sauce is finished add 1 teaspoonful of made mustard and one or two sliced gherkins. Bercy Sauce Materials.—Melted butter sauce made with fish stock, 1 teaspoonful chopped shallot, quarter-teaspoonful chopped parsley. Method.—Prepare the melted butter sauce with fish stock, in which the shallot has been cooked. Add the parsley, make hot and serve. Devil Sauce Add to a Lyonnaise sauce (p. 43) half- teaspoonful of freshly ground pepper and a little. Worcester sauce and ketchup. Mornay Sauce ‘Add to a white sauce (p. 41) 1 oz. grated cheese and stir till dissolved. 46 THE VICTORY COOKERY BOOK Melted Butter Sauce : Same as white sauce, but use water in- — stead of milk, omit the nutmeg, and add a few drops of lemon juice. — Fish Sauce Materials.—1 gill fish stock, 1 gill milk, — 1 teaspoonful corn flour. o 3 Method.—To the boiling fish stock or liquor from steamed fish add the milk, in which the corn flour has been. smoothly mixed, stirring all the time until it thickens, but do not boil, Season to taste. Parsley, — capers, anchovy or other garnish can be — added according to requirements, Custard Sauce Materials.—1 02, either corn flour, potato flour, arrowroot or a mixture of all, suffi- — cient egg colour to give the desired colour — (egg colouring is sold by most grocers), — 1 pint boiling milk, 1 oz. sugar, flavour essence, a pinch of salt✪ Imitation Bread Sauce. ce Method.—Mix the flour and egg colouring © with a tablespoonful of milk until smooth. — Boil the remainder of the milk with the sugar _ and pour over the flour mixture, stirring — SOUPS, STOCKS, GRAVY, SAUCES 47 all the time. Add a pinch of salt. and flavouring essence. Stir until well mixed, and serve hot or cold. Parsnip Sauce (Sweet) Materials.—1 |b. parsnip, 1 pint water, 1 oz. jam, } oz. corn flour, lemon or almond essence, little cochineal✪ Parsnip Sauce (Sweet).

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Method.—Cut the onion into slices and fry with the fat. As soon as the onion begins to colour add the flour, stir and fry until a fawn colour is obtained. Cover with water; add spice and salt, boil, and then let simmer, stirring till the required thick- ness is obtained, and skimming the fat as it rises to the surface. (This fat must be placed in a basin with water so that it can be collected and added to the store of cooking fat.) Add the vinegar, simmer 10 minutes longer, and then add pepper and parsley and serve. ) Tomato Sauce Materials—1 oz. onion, 4 Ib. fresh tomatoes, 1 tablespoonful fat or salad oil, a small clove of garlic, water to make ? pint, 2 oz. flour, a pinch of spice, salt and cayenne. 44 THE VICTORY COOKERY BOOK. Method.—Fry the onion in salad oil, add | the flour and cook for a few minutes, then — add the tomatoes, peeled and chopped (the pips removed), spice, salt, cayenne and garlic, and sufficient water to make # pint in all. Cook slowly till: 4 pint is left. Taste, and — correct the seasoning if necessary, and serve very hot. : Chasseur Sauce Materials. —2 oz. onion, 2 oz. mushrooms, 1 tablespoonful oil, 3 pint water, 4 oz. baked flour, pinch of pepper, spice and _ salt, 1 tablespoonful tomato purée or juice, 1 teaspoonful chopped herbs, parsley and tarragon, a few drops lemon juice. | Method.—Chop the onion, slice the mush- | room, and fry them together in the oil. When nicely coloured cover with the water, add the flour (baked to a light fawn colour), spice, salt and tomato purée or juice of fresh tomato, and cook until 4 pint is left. Add the herbs, parsley and tarragon, pinch of freshly ground pepper and lemon juice. Italian Sauce Prepare a sauce as directed for Lyonnaise — (see p. 48), chopping the onion finely; SOUPS, STOCKS, GRAVY, SAUCES 45 add 2 oz. finely chopped mushrooms and, if available, 1 tablespoonful chopped lean ham. Robert Sauce Prepare a Lyonnaise sauce (p. 43), cutting the onion in small. dice~instead of slices. ~ When the sauce is finished add 1 teaspoonful of made mustard and one or two sliced gherkins. Bercy Sauce Materials.—Melted butter sauce made with fish stock, 1 teaspoonful chopped shallot, quarter-teaspoonful chopped parsley. Method.—Prepare the melted butter sauce with fish stock, in which the shallot has been cooked. Add the parsley, make hot and serve. Devil Sauce Add to a Lyonnaise sauce (p. 43) half- teaspoonful of freshly ground pepper and a little. Worcester sauce and ketchup. Mornay Sauce ‘Add to a white sauce (p. 41) 1 oz. grated cheese and stir till dissolved. 46 THE VICTORY COOKERY BOOK Melted Butter Sauce : Same as white sauce, but use water in- — stead of milk, omit the nutmeg, and add a few drops of lemon juice. — Fish Sauce Materials.—1 gill fish stock, 1 gill milk, — 1 teaspoonful corn flour. o 3 Method.—To the boiling fish stock or liquor from steamed fish add the milk, in which the corn flour has been. smoothly mixed, stirring all the time until it thickens, but do not boil, Season to taste. Parsley, — capers, anchovy or other garnish can be — added according to requirements, Custard Sauce Materials.—1 02, either corn flour, potato flour, arrowroot or a mixture of all, suffi- — cient egg colour to give the desired colour — (egg colouring is sold by most grocers), — 1 pint boiling milk, 1 oz. sugar, flavour essence, a pinch of salt. ce Method.—Mix the flour and egg colouring © with a tablespoonful of milk until smooth. — Boil the remainder of the milk with the sugar _ and pour over the flour mixture, stirring — SOUPS, STOCKS, GRAVY, SAUCES 47 all the time. Add a pinch of salt. and flavouring essence. Stir until well mixed, and serve hot or cold. Parsnip Sauce (Sweet) Materials.—1 |b. parsnip, 1 pint water, 1 oz. jam, } oz. corn flour, lemon or almond essence, little cochineal.

The victory cookery book