Catherine Owen's new cook book ..

Put half a pint of Sauterne wine in a saucepan, boil it down to one gill ; put a tablespoonful of chopped shallot blanched (see directions), or onion (a poor substitute), one pinch of pepper, and a pint of brown sauce. SAUCE PIQUANTE (SIMPLIFIED FROM GOUFFE). Fry or stew half an ounce of shallot or onion chopped, in a dessert-spoonful of vinegar ; let it cook until the vinegar is all absorbed — be very careful about this ; then put it into three-quarters of a pint of brown sauce (to which you have added a gill of broth or water to allow for the boiling away) ; add a tablespoonful of chopped cucumber, and one of chopped parsley ; cook gently fifteen minutes. SAUCE POIYRADE. Dissolve two ounces of butter in a saucepan ; a carrot, a turnip, an onion cut in two, also, if to be had, a shallot and two cloves, a sprig of thyme, one of parsley, a bay leaf, a little salt, and two peppercorns ; let these all fry until they are a nice brown, stirring them all the 2 2 2 Practical Recipes, time; then add gradually a small cup of claret and half a pint of good brown sauce ; simmer gently ten minutes, and remove the scum as it rises ; strain and serve very hot. SAUCE ROBEET. Fry in a small saucepan three medium-sized onions, chopped fine, in a tablespoonful of butter ; stir them as they fry, till they are clear and brownish ; add to them half a pint of brown sauce and a wineglass of water or broth to allow for the boiling away ; boil twenty minutes and strain; then mix one teaspoonful of vinegar in a cup with a teaspoonful of mustard, which stir into the sauce and it is ready to use. BEURRE NOIR, OR BROWN BUTTER, Put two ounces of butter in a small saucepan ; let it get brown, but not burn; when it is a good color let it cool slightly ; then pour in a tablespoonful of vinegar which you have made hot but not boiled ; heat both together. If you want it for poached eggs it is ready to use, but for fish it should have a teaspoonful of chopped parsley added. BROWN THICKENING Under the name of Roux this is given on page 34. White thickening (Blanc) is on the same page. MIKT SAUCE FOR ROAST LAMB. One tablespoonful of mint leaves, very finely chopped ; three tablespoonfuls of vinegar — if very strong, use onethird water, and a dessert-spoonful of sugar; mix two or three hours before using it. Sauces. 223 BKOWN MUSHEOOM SAUCE. Add to half a pint of brown sauce the liquor from a can of mushrooms and half of the mushrooms; stew five minutes. It is much improved by a glass of sherry, in which case the sauce must be allowed to cook down if it should be too thin. With the mushroom liquor and sherry, stock to make the brown sauce is not indispensable, although a great improvement. Use with fillet of beef, or roast beef, steak, etc. TOMATO SAUCE (BLOT). Put in a stew-pan two ounces of butter, half a bay leaf, two peppercorns, a sprig of thyme, an onion cut up, a sprig of parsley, a dozen medium-sized tomatoes, and two wineglasses of broth or water ; stew altogether about an hour ; then rub them through a strainer ; put a tablespoonful of butter and a dessertspoonful of flour in a small saucepan ; stir together till they bubble, then pour on the tomato juice and stir till smooth. WHITE SAUCES.