Cookery and housekeeping

Simmer in pale broth 'a teacupful of breadcrumbs and an onion cut in slices. Take the white meat of a chicken or rabbit, the yolks of two eggs boiled hard, salt, and white pepper, and pound in a mortar ; mix with the bread broth and pass through a tamis. If too thick, dilute with cream or new milk. Warm, but do not boil. Mirepoix Sauce. Mince a large onion ; „ a large carrot ; „ a piece of celery. Put in a stewpan with some trimmings of bacon, and fry in fat until the onions, &c., are a good colour. Then stir in a quart of broth and a large wine-glass of Chablis. Add fine herbs, mushroom trimmings, and the pulp of a lemon (take care to pick out the pips first). Reduce for half an hour, and pass the whole through a sieve or tamis. Bearnaise Sauce. Five yolks of eggs, I oz. of butter, a pinch of salt ; stir on a slow fire. When the eggs begin to thicken, take away from the fire and add another ounce of butter. Let it warm again, and again add I oz. of butter, some chopped parsley and fine herbs, and a teaspoonful of Maille vinegar. Robert Sauce. Chop into small dice two Portugal onions ; put them in a stewpan with some butter, and fry a very light brown. Have ready a pale brown sauce, and thicken it with mustard flour ; drain the onions from the butter and stir in the sauce, adding a very small quantity of French vinegar. Warm in the bainmarie, and serve with pork cutlets, either in the dish or in a sauce-boat. Do not use made mustard, but mustard .flour. Sauce for Fish Curry. Take some trimmings of the fish you are going to curry ; put them into a saucepan, add two large onions ; fry them a light brown ; i carrot, i head of celery, i leek, thyme, parsley, 3 bay leaves, i pint of water, I of milk ; boil thirty minutes, skim and strain through a silk sieve ; mix with 3 ozs. of butter, two tablespoonsful of flour, two of Yeatman's curry powder ; warm over the fire five minutes ; dilute with the fish broth; keep it about the consistency of thick melted butter; boil fifteen minutes. Take any of the kind of fish named below. Cut them in pieces, and cook them in the oven with the sauce over. Serve with a border of rice round, or on a plate separately. [Illustration: Turbot, salmon, soles, mullets, dory, skate, pike, gurnard, oysters.] Sauce a la Tar tare {cold). Three shallots, a little parsley. Tarragon and chervil, one chibbal, to be chopped very fine. Two teaspoonsful of mustard flour, three of salad oil, one of French vinegar, some salt and ground pepper, to be slowly and smoothly mixed in the sauce tureen. Then the herbs and onions to be stirred in. If the sauce on tasting is too sharp, a little more oil must be mingled. Sauce a la Matelote. Half a pint of broth, half a pint of Chablis, two bay leaves, a leaf or two of Tarragon, chervil, chibbal, pepper and salt, to be simmered till reduced to i pint. This sauce is to be used for fish which is directed to be cooked in a sauce a la matelote. The French recipes give a touch of garlic. English palates dislike the taste of garlic, and English cooks can rarely be trusted to use this accessory sparingly enough to render it admissible. • Brown Caper Sauce.