The official handbook for the National Training School for Cookery

5. When the butter in the stewpan is melted, we add all the vegetables, and let them fry brown ; we also stir in two ounces of flour, and mix it into a smooth paste with a wooden spoon. 6. We now add one pint of brown stock, and stir the sauce smoothly over the fire, until it boils and thickens. N.B. — The mushrooms might be omitted if liked, and the sauce flavoured according to the dish with which it is to be served. 7. We then move the stewpan to the side of the fire, and let it simmer gently for ten minutes. Lessons on Making Sauces. — Brown Sauce. 269 8. We must watch it carefully, and skim off all the butter as it rises to the top of the sauce. 9. We season the sauce with pepper and salt according to taste. N.B. — If the satice is not brown enough in colour, a teaspoonful of caramel {burnt sugar) might be stirred into it. N.B. — For making caramel (browned sugar) for colouring gravies, &c. We put a quarter of a pound of moist or loaf sugar into an old saucepan, and put it on the fire and let it burn until it has become quite a dark brown liquid ; we add to it half a pint of boiling water and let it boil for five minutes, stirring it occasionally ; we then strain it, and pour it in a bottle, and it is ready for use at any time. 10. We now strain the sauce through a tammy sieve into a basin, and it is then ready for use. 270 National Training School for Cookery. Lesson No. 3. MAYONNAISE SAUCE. Average cost of "Mayonnaise Sauce' {not quite half a pint). d 2 eggs ^ Salt and pepper } L 1 teaspoonful of common vinegar ) 2 ^ a teaspoonful of mustard > « i teaspoonful of Tarragon or French vinegar ) 2 i gill of salad oil 6 Time required, about io minutes. Now we will show you how to make Mayonnaise Sauce. 1. We take two eggs and put the yolks in one basin and the whites (which will not be wanted) into another basin. 2. We take a wooden spoon and just stir the yolks enough to break them. 3. We add to them a saltspoonful of salt, and half a saltspoonful of pepper. 4. We take a bottle of salad oil, and, putting our thumb half over the top, pour in, drop by drop, the oil, stirring well with a whisk the whole time ; a gill of oil will be sufficient. 5. We now stir in smoothly a teaspoonful of Tarragon or French vinegar, and a teaspoonful of common vinegar, also half a teaspoonful of ready-made mustard, according to taste. 6. The sauce is now ready for use. Lessons on Making Sauce. — Piquante Sauce. 271 Lesson No. 4. SAUCE PIQUANTE Average cost of Sauce Piquante or sharp sauce [about half a pint) 1 shalot, half a carrot, 3 mushrooms 1 oz. of butter f oz. of flour Half a pint of brown stock 1 sprig of thyme 1 bay leaf Salt and Cayenne pepper 2 tablespoonsful of vinegar Time required, about twenty-five minutes. Now we will show you how to make Sauce Piquante or sharp sauce. 1. We take a shalot and three mushrooms, and peel them, we scrape half a carrot, and then chop them, up together very finely on a board. 2. We put the chopped shalot, carrot, and mushroom into a stewpan with one ounce of butter. 3. We put the stewpan on the fire and try them brown. 4. We then stir in half an ounce of flour and half a pint ■of brown stock (see Lesson on " Stock").