Cassell's dictionary of cookery

two minutes, and, after they have been added, the sauce should be stirred without ceasing, and should not be allowed to boil; that cream should be boiled before it is mixed with boiling sauce, and that the sauce should be stirred well after it is put in. An enamelled saucepan is the best in which to make sauce. Sauces and Gravies. — Recipes for the follo\\ing sauces and gravies wiU be found under their respective headings : — Admiral's Allemaxd Almond Almond for Puddings Anchovy Anchovy and Caper Anchovy Butter Anchovy" for Beef Anchovy for Salmon Apple, Baked Apple for Roast Goose Arrowroot Arrowroot, Clear Arrowroot, to Thicken Sauces Artichoke Artichokes in White Sauce Asparagus Aurora Bacon Beuh.\mel. or French White Beef, Boiled, Sauce for, Italian Beef Sauce, Piquant Beef, Stewed, and Celery Sauce Beef, Stewed, and Oyster S.iucE Beef with Sauce Espagnole Beef, with Wine Sauce Tkemblant Benton Blonde I Boar's Head Bordel.aise Brawn Bread Bread for Partridges Bretonne, for Cold OR Hot Beef Brown Brown Roux or Thickening Butter Butter, Burnt Caper, for Boiled Mutton Caper, for Fish Caper, Substitute for Carp, Sauce for Carrier Carrot Cauliflower Celery- Celery, A quick W'AY Celery, for Turkeys, Fowls, &c. Celery, with White S.IUCE Cherokee or Store Cherry Cherry, for Sweet Puddings Chestnut, Brown Chestnut, White Chetney Chicken, WITH Sauce Chicken, Broiled, Mushroom Mushroom Sauce for Chicken, Sauce for Chicken, Sauce for Roast Chicken, White Sauce for Boiled Christopher North' s, for Meat and Game Cinnamon Claret Cockle Cocoa-nut Codlings, S.\uce for Crab Crab Butter Cream Cress, for Fish and Poultry Cucumber Cucumber, AVhite CULLIS CURA90A Currant, for Sucking Pig Currant, for Venison- Curry Custard, for Swees- Puddings Cutcharee, to Serve with Ke bob bed Meat Cutlets, Sauce for Dory, or Caper Duck, Gravy for Dutch Dutch, for Fish Dutch, Green Eels, Sauce for Egg Egg, for Calf's Head Eggs and Sauce Eggs and Sauce Robert Eggs and White Sauce Epicurean EsCAVEEKE Fast Day Fennel, for Mackerel Fish Fish, Pink S.^uce for Fish, Sauce for Boiled Fish, without Butter Fowl, Apicius Sauce FOR Fowl, Boiled, with Mushroom Sauce Fowl, Sauce for Fowl, White Oyster, FOR Fruit, for Puddings Fruit, Sweet Game, Sauce for Game, Piquant Garlic Garnish, Celery Sauce for General's Genevese Genoa Genoese German, for Brawn, &c. German Pudding Ginger Gobble, for Fish Goo.se, Cold, for Gooseberry, for Mackerel Gravy Gravy, Beef, Clear Gravy, Beef, for Poultry and Game Gravy, Beef, Plain C4ravy, Bon Vivant's Sauce for Gravy, Brown- Gravy, Colouring AND Flavouring SAir ( 830 ) SAU Gravy, Cowheel Gkavy, English, Bhown Gkavy, Espagnole Gravy, Espagxole, made without meat Gravy, Essence of Ham for Gravy for Boiled Meat Gravy for Curried Fish Gravy for Cutlets Gravy for Ducks Gravy for Fish Pies Gravy for Fowls, Cheap Gravy for Game Gravy for Goose or Duck Gravy for Grills and Broils Gravy for Haddock, Baked Gravy for Hare Gravy for Hashes Gravy for Hashes, Cheap Gravy for Minced Veal Gravy for Patties Gravy for Pike Gravy for Rissoles Gravy for Roast Meat Gravy for Roast Venison Gravy from Liebig's