À la mode cookery

three tomatoes ; put them in a stewpan with a quarter of a pound of lean ham and two ounces of butter. Fry them, but not very brown. Add half a pint of vinegar and let boil till quite reduced ; then stir in three ounces of flour and three pints of stock. Add a bouquet garni, six cloves, twenty-four peppercorns, and pepper and salt to taste ; stir well ; simmer for one hour ; pass through a sieve, boil up, and serve. Port-wine Sauce Put a wineglassful of port in a stewpan, a little thin lemon rind, a small pot of red-currant jelly, and stir up all together till the jelly is dissolved ; then strain very hot into a sauceboat. Portuguese Sauce Cook two and a half ounces of fresh butter with a yolk of an egg, a little lemon-juice, salt and black pepper to taste ; stir till the sauce is quite hot, take it off the fire, and stir till it thickens. Serve as soon as made. Ravigote Sauce Take equal quantities of white wine and stock and reduce. Season with chopped tarragon, chervil and chives, some lemon-juice, salt and pepper to taste ; stir the sauce till quite thick over a quick fire but it must not boil. Reform Sauce Cut up into strips like Julienne, vegetables, truffles, mushrooms, lean ham, hard whites of eggs, and gherkins. Put them into a stewpan with six tablespoonfuls of vinegar ; boil, and reduce to one-third. Pour in half a pint of Espagnole sauce and reduce again ; when thick enough, add two table-spoonfuls of red-currant jelly, and serve. Remoulade Sauce Chop up parsley, chives, anchovies, and a bead of garlic ; add a little mustard and salt, stir in good saladoil and whip till the sauce is thick. Sauce Robert Dissolve a piece of butter the size of a walnut in a saucepan and fry with it two onions finely chopped ; when lightly coloured, pour in a wineglassful of vinegar and simmer for four minutes ; stir in a tablespoonful of flour, half a pint of stock, a quarter of a teaspoonful of Armour's extract or 0x0, and the same of salt. Stir all over the fire for twenty minutes, add a tea-spoonful of mustard, the same of mushroom ketchup, and one of Worcester sauce, and at the last a spoonful of port wine. Schiller Sauce Put a piece of butter, a couple of shalots, and a minced onion into a stewpan and let them fry till cooked and brown ; add half a pint of brown gravy, a quarter of a pound of tamarinds, three cloves, a bay-leaf, a little black pepper and salt, and a wine glassful of claret ; let all simmer for twenty minutes, add some Parisian essence to colour it and a quarter of a spoonful of brown sugar ; strain and serve. Shalot Sauce Put six shalots in a stewpan with one small bayleaf, a sprig of thyme, and one gill of white stock. Reduce to a glaze, add one pint of good gravy Simmer for ten minutes and strain. Soubise Sauce Peel some onions, blanch them, and put them in a stewpan with some white stock just to cover them ; simmer till the onions are done, then reduce with the same quantity of white sauce as there is onion ; add a little pepper, salt, and cayenne ; pass through a tammy and serve. Supreme Sauce Put a quarter of a pound of butter into the stewpan, add when dissolved twelve white peppercorns, a little parsley, and two ounces of flour. Cook over