À la mode cookery

Brown two table-spoonfuls of flour and a chopped onion in butter. Add some dark gravy, a bay-leaf, salt and pepperto taste, a dozen crushed juniper berries, two spoonfuls of black currant jelly, one of vinegar, and a teaspoonful of chilli vinegar. Boil and strain. This is a German recipe, and is intended to serve with game and venison. Bordelaise Sauce à la Gouffé Add to half a pint of sauterne one pinch of mignonette pepper, and one table-spoonful of shalots previously blanched and chopped. Reduce it by boiling to a quarter of a pint, add half a pint of Espagnole sauce. Boil for six minutes, and put in one table-spoonful of chopped parsley. Skim and strain. Bread Sauce Take a pint of milk, and boil in it an onion stuck with two cloves, a small shalot, and some peppercorns, and bring to the boil, and then let stand for an hour on the stove. Then take the onion, shalot, and peppercorns from the sauce. Have ready two ounces of freshly grated bread-crumbs, and put them into the milk with half an ounce of butter. Add salt to taste. Boil up the sauce for ten minutes, and it will be ready to serve. A good table-spoonful of cream added to it is, of course, an improvement. Brown Sauce Take six mushrooms washed and peeled, one carrot, one shalot, and one small onion. Cut them up and fry them in two ounces of butter till a nice brown, then stir in one and a half ounce of flour, and lastly pour in one pint of light hock. Let boil for ten minutes, then skim, and season with pepper and salt, then strain. Caper Sauce Make some white sauce, add a couple of tablespoonfuls of capers with some of their vinegar, chop them in halves and stir over the fire, stirring well. Caramel Sauce Put two handfuls of castor sugar into a stewpan, stir over the fire with a wooden spoon till dissolved and slightly brown, add not quite half a pint of water, a dessert-spoonful of essence of vanilla, and one pound of lump sugar. Boil this to a thick syrup. Chateaubriand Sauce Melt a little glaze in a little white Rhine wine, stir in some Espagnole sauce, and thicken with maitre d'hôtel butter. Chaudfroid Sauce Mix together a gill of Bechamel sauce, a gill of whipped cream, half a pint of liquefied aspic jelly, and boil till reduced one quarter ; keep it well skimmed, tammy, and use. When chaudfroid sauce is required brown, use Espagnole sauce instead of the Bechamel. Cranberry Sauce Take some bottled cranberries if the fresh are not to be had, and cook them in just enough water to cover them and stew till the berries are soft. Add a table-spoonful of cream and a little sugar. Chilli Sauce Take six tomatoes, peel them and chop them with a large onion and one and a half chilli pods ; boil an hour, add one and a half cupful of white vinegar, half an ounce of sugar, and one small table-spoonful of salt. Let it boil for two hours slowly. Cucumber Sauce Peel a couple of cucumbers, one small onion, and cut them in slices half an inch thick ; fry them in a little butter till lightly browned. Dredge them with pepper and salt, and simmer them till tender in as much white sauce as will cover them. Sauce a la Diable