À la mode cookery

Gravy is an important factor in cooking. I mean the gravy which comes from joints when roasting. To make this gravy fit for table, take away the dripping-pan, and pour off slowly from a corner of it all the fat. At the bottom of the dripping-pan there will be a brown sediment, which is the concentrated gravy. After the fat has been poured off, pour on to the dripping-pan half a pint of boiling water, and with it wash off all the brown sediment. Stir up all the water and then pour it out through a strainer into the saucepan, which boil up and afterwards pour into the dish. Ambassador's Sauce Make half a pint of brown sauce, add a tablespoonful of mushroom ketchup, one of Clarence's cayenne sauce, one of Worcester, and one of Hienz's tomato ketchup and a gill of port wine. Boil up, tammy, then stand in the bain-marie or gourmet boiler till wanted. Anchovy Sauce Prepare some white sauce, add a little cayenne, and add when the sauce is over the fire a teaspoonful of essence of anchovy. To render it a little piquant add a few drops of chilli vinegar. Many persons think this an improvement. Apple Sauce Take half a dozen good cooking-apples, pare and core them. Then put them into a stewpan with just sufficient water to moisten them ; boil till soft. Add a little Demerara sugar, a piece of butter the size of a pigeon's egg. Beat up with a fork, and place in the tureen, &c. Sauce à l'Aurore Make a white sauce with three-quarters of a pint of veal gravy. Add the white outside of a mushroom, a small onion, a sprinkle of cayenne, and a table-spoonful of essence of anchovies. Simmer gently for twenty minutes until reduced to half a pint. Strain, and return to stewpan, and place on fire till it boils. Then strain through fine tammy, and add a large spoonful of lobster butter, half a tea-spoonful of tarragon vinegar or lemon-juice, and keep hot. The sauce must not boil after the lobster butter has been added. Bearnaise Sauce Chop up four shalots, put them in a stewpan with half a gill of vinegar and half a gill of tarragon vinegar, and boil till reduced to a table-spoonful. Add three yolks of egg one at a time, whisking each one well, and be sure it is not allowed to boil. When the eggs are in, remove the stewpan from the fire, and add two ounces of butter in small pieces, taking care each piece is dissolved before adding the rest, as if the butter is added too quickly the sauce will oil. Strain, and it is ready for use. Béchamel, or White Sauce Fry a small carrot, one stick of celery, one shalot, a bay-leaf, a little salt, and some peppercorns for a few minutes, but they must not brown. Melt two ounces of butter in a stewpan, and add to it one and a half ounce of flour that has been smoothly mixed with a little cold milk or pale stock. Put in the vegetables, whisk in a pint of milk, and let it boil for a quarter of an hour, or till it thickens. Then strain, re-heat, and add one gill of cream. For very superior white sauce add two or three button mushrooms to the vegetables. Beurre Noir Warm some butter in a frying-pan till it becomes a dark brown colour. Cook a little vinegar in the same frying-pan. Reduce, and add to the cold brown butter. Warm in a saucepan, season with salt and pepper, and serve. Black Sauce