Handbook of practical cookery

Brown Sauce. — One carrot, one turnip, one half stock of celery, one table-spoonful of mushroom catchup, six drops of caramel, two ounces of butter, three quarter ounces of flour, three gills of second stock, one salt-spoonful of salt, one half salt-spoonful 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. SHRIMP SAUCE — LOBSTER SAUCE — APPLE SAUCE. 177 Brown the vegetables well upon both sides, and when this is done stir in the flour. Add by degrees the stock, stirring all constantly ; when the mixture boils, season it with the salt and pepper, and flavour with the catchup. Let all cook for two minutes, then drop in the caramel, and strain the sauce into a gravy-boat for serving. This gravy is served with fried meats or fish, or broiled steak and cutlets. Shrimp Sauce. — One pint shrimps, one ounce butter, one half ounce flour, one half pint water, one tea-spoonful essence of anchovies, one pinch pepper, one quarter tea-spoonful salt. Prick the shrimps, melt in a small sauce-pan over the fire the butter, add the flour, stir well together, then add the water, stir till boiling, add the pepper and salt, and let all boil for two minutes ; add then the essence of anchovy and the shrimps, and let all heat through, but do not let it boil after the shrimps are added. Lobster Sauce. — One quarter tin lobster, one ounce butter, one half ounce flour, one half pint cold water, two table-spoonfuls cream, one quarter tea-spoonful salt, one salt-spoonful pepper, one dessert-spoonful essence of anchovy. Melt in a small sauce-pan the butter, add the flour, stir well together, add the water, stir till boiling ; cook for two minutes, then add the pepper and salt, the anchovy essence and the cream, stir well together, then take the pan from the fire. Remove carefully from the tin the lobster, and cut in small square pieces. Place them in the sauce-pan, and return the pan to the side of the fire till all is well heated through, but do not let it boil again. Apple Sauce. — Four large apples, one ounce of butter, one ounce sugar, one gill cold water. Pare and core the apples, cut them up in small pieces, place them in a sauce-pan, and pour over them the water. Place the pan over the fire, and let the apples cook slowly till soft. Take the pan from the fire, add the sugar, and with a fork beat all till very smooth. Send to table in a tureen. Tomato Sauce.— Six tomatoes, two ounces butter, one half ounce flour, one half pint stock, one tea-spoonful salt, one quarter tea-spoonful pepper, one stalk celery. Place the tomatoes in a sauce-pan and pour over the stock, add the salt and pepper, cut off the celery stalk and add it. Place the pan over the fire and cook all slowly for half an hour. Place over a basin a wire sieve and rub through the tomatoes and stock, melt then in a sauce-pan the butter, add the flour, then stir well together, pour over the tomatoes and stock, and stir all over the fire till boiling, when the sauce is ready for use. Dutch Sauce. — The yolks of two eggs, the juice of half a lemon, two table-spoonfuls of cream, one table-spoonful parsley, one half tea-spoonful salt, one quarter tea-spoonful pepper, one half table-spoonful water.