Put the butter into a small saucepan and let it melt. Stir into this the flour and the milk ; when this comes ^o the boiling point, by degrees pour in the water. Let the mixture again boil up, season with the pepper and salt, and let all boil together for two minutes. At the end of this time throw in the capers and retaove the saucepan from the fire, the sauce being now ready for use. Note.— When this sauce is i»epared to be used with a leg of mut ton, a half pint of the liquor from the boiling meat may be substitu- ted for the cold water with ej^cellent flavoring effect. Mint Sa,tice. — Two tablespoonfuls of chopped mint, six tablespoonfuls of vinegar, two tablespoonfuls of cold water, three tablespoonfuls of sugar. The mint before beipg chbpped should be thoroughly washed, and when washed and chopped it must be placed in a gravy boat, the vinegar and water poured over it, and throvi^ing the sugar in to this, all should be stirred until the sugar melts. This sauce is designed for roast spring lamb. •I"" "' Note. — Two tablespoonfuls of white wine are sometimes substitu- ted for the cold water in preparing this sauce. Tartare Sauce. — ^Yolks of two eggs, one gill of salad oil, one saltspoonful of salt, one-half saltspoonful of pepper, one tablespoonful of white wine vinegar, one- half teaspoonful of French mustard, one tablespoonful of gherkins. The vinegar and yolks of eggs must first be slightly beaten together in a small bowl. Add to these drop by drop the salad oil, taking^ care to stir one way all the BREAD SAUCE. 165 time. When this is done, season the mixture with the pepper, salt and mustard, add also the gherkins, finely chopped, and serve in a gravy boat with boiled salmon or cold meats. Nof E. — Capers may be used for this sauce if preferred, or if the < gherkins are not obtainable. Onion Sauce. — Two Spanish onions, one ounce of butter, one-half ounce of flour, three gills of milk, one saltspoonful of salt, one-half saltspoonful of pepper. Preparatory to making this sauce, soak the onions over night in water which must have been poured over them boiling. When required, take the onions from the soak, put them into a saucepan, and covering them with boiling water let them boil therein for half an hour. When boiled, take them from the water, chop them finely, and placing them in a bowl, cover them at once with the milk, in order to preserve their color. Melt the butter in a small saucepan, add the flour, and into this pour the onion and milk, when all must be allowed to come to the boiling point, and the pepper and salt then being added, the sauce must be permitted to boil thereafter for two minutes when it will be ready to serve. Bread Sauce. — Two ounces of bread, one-half pint of milk, one Bermuda onion, six pepper corns, one salt- spoonful of salt, one-half gill of white stock. Put the bread broken into convenient pieces into a bowl and cover it with jthe milk. Throw into the bowl also the onion, pepper corns and salt, together with the stock. Stir all together, after which, pouring the mixture l66 SWEET AND SAVORY SAUCfiS. into a small saucepan and placing this over the fire, allow all to cook slowly for half an hour. Skim out at the end of this time the pepper corns and onion, and serve the sauce in a gravy boat with roast fowl. Brown Sauce. — One carrot, one turnip, one-half stalk of celery, 6ne tablespponful of mushroom catsup, six drops of caramel, |wo ounces of butter, three quarter ounces of flour, three gills of second stock, one saltspoon- ful of salt, one-half saltspoonful of pepper✪ Brown Sauce. Melt the butter in a frying pan, and washing and paring the turnip and carrot, slice these into the melted butter, also the celery.

AI-modernized reading of the original text

Put the butter into a small saucepan and let it melt. Stir into this the flour and the milk ; When this comes to the boiling point, by degrees pour in the water. Let the mixture again boil up, season with the pepper and salt, and let all boil together for two minutes. At the end of this time throw in the capers and retaove the saucepan from the fire, the sauce being now ready for use. Note.— When this sauce is prepared to be used with a leg of mut ton, a half pint of the liquor from the boiling meat may be substituted for the cold water with excellent flavoring effect. Mint Sauce. — Two tablespoonfuls of chopped mint, six tablespoonfuls of vinegar, two tablespoonfuls of cold water, three tablespoonfuls of sugar. The mint before being chopped should be thoroughly washed, and when washed and chopped it must be placed in a gravy boat, the vinegar and water poured over it, and throwing the sugar in to this, all should be stirred until the sugar melts. This sauce is designed for roast spring lamb. •I"" "' Note. — Two tablespoonfuls of white wine are sometimes substituted for the cold water in preparing this sauce. Tartare Sauce. — Yolks of two eggs, one gill of salad oil, one saltspoonful of salt, one-half saltspoonful of pepper, one tablespoonful of white wine vinegar, onehalf teaspoonful of French mustard, one tablespoonful of gherkins. The vinegar and yolks of eggs must first be slightly beaten together in a small bowl. Add to these drop by drop the salad oil, taking care to stir one way all the BREAD SAUCE. 165 time. When this is done, season the mixture with the pepper, salt and mustard, add also the gherkins, finely chopped, and serve in a gravy boat with boiled salmon or cold meats. NOTE. — Capers may be used for this sauce if preferred, or if the < gherkins are not obtainable. Onion Sauce. — Two Spanish onions, one ounce of butter, one-half ounce of flour, three gills of milk, one saltspoonful of salt, one-half saltspoonful of pepper. Preparatory to making this sauce, soak the onions over night in water which must have been poured over them boiling. When required, take the onions from the soak, put them into a saucepan, and covering them with boiling water let them boil therein for half an hour. When boiled, take them from the water, chop them finely, and placing them in a bowl, cover them at once with the milk, in order to preserve their color. Melt the butter in a small saucepan, add the flour, and into this pour the onion and milk, when all must be allowed to come to the boiling point, and the pepper and salt then being added, the sauce must be permitted to boil thereafter for two minutes when it will be ready to serve. Bread Sauce. — Two ounces of bread, one-half pint of milk, one Bermuda onion, six pepper corns, one saltspoonful of salt, one-half gill of white stock. Put the bread broken into convenient pieces into a bowl and cover it with jthe milk. Throw into the bowl also the onion, pepper corns and salt, together with the stock. Stir all together, after which, pouring the mixture l66 SWEET AND SAVORY SAUCfiS. into a small saucepan and placing this over the fire, allow all to cook slowly for half an hour. Skim out at the end of this time the pepper corns and onion, and serve the sauce in a gravy boat with roast fowl. Brown Sauce. — One carrot, one turnip, one-half stalk of celery, 6ne tablespponful of mushroom catsup, six drops of caramel, |wo ounces of butter, three quarter ounces of flour, three gills of second stock, one saltspoonful of salt, one-half saltspoonful of pepper. Melt the butter in a frying pan, and washing and paring the turnip and carrot, slice these into the melted butter, also the celery.

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Brown SauceMint SauceJam SauceTartare SauceGerman Street SauceBread SauceOnion Sauce

My mother's cook book