The thorough good cook

Put a piece of butter, about the size of a hen's egg, into a saucepan, and when it is melted shake in a little flour, and let it brown. Then by degrees stir in the following ingredients:— Half a pint of water and the same quantity of ale or small beer that is not bitter, an onion and a piece of lemon-peel cut small, three cloves, a blade of mace, some whole pepper, a dessertspoonful of mushroom pickle, the same quantity of catsup, and an anchovy. Let the whole boil together a quarter of an hour, then strain it off, and it will be a good sauce for various purposes. 17, Brown Italian. Chop a shallot, pass it in a stew-pan with a spoonful of oil or a little butter, a clove, a blade of mace, a few peppercorns, a little ham, and a small piece of bay-leaf; when fried a little, add two tablespoonfuls of mushroom chopped very fine, which pass also a few minutes : add two ragout-spoonfuls of Spanish sauce (No. 64), and one of brown broth (p. 77): stir the whole over the fire till it boils; draw it to the corner and let it simmer fifteen or twenty minutes : skim it, and strain it through a colander-spoon. 18. Brown Poivrade, or Sharp Sauce. Put into a small stew-pan a few slices of carrot, four shallots sliced, a sprig of parsley or a little sliced parsleyroot, half a bay-leaf, a sprig of thyme, a clove, half a blade of mace, and about twenty peppercorns, with a small piece of ham, and a piece of butter as large as a walnut ; stir these on the fire till lightly tinged with brown ; add half a pint of Spanish sauce (No. 64) and a ragout-spoonful of consomme ([>. 77) : stir till boiling. Draw it to the corner of the stove till your herbs are done ; skim well ; add a little sugar, to counteract any bitterness from the roots, and pass through a tammy. (See also No. GO.) 19. Cardinal. Pound some spawn of lobster with butter, and stir it into some " turned " sauce (No. 70), and work it well over the stove until it becomes smooth ; season it with cayenne pepper and salt, the juice of a lemon, and a glass of Madeira wine; rub it through a tammy. 20. Carrier. Scrape a small stick of horseradish, cut an onion or two in thin slices ; put these into a sauce tureen with a little vinegar and whole pepper, set the tureen in the dripping-pan under a shoulder of mutton while it is roasting. Serve this sauce quite hot with the meat. 2i. Champagne. Cut an onion, half a pottle of mushrooms, and a small carrot, in slices, which put into a saucepan with two ounces of butter, a few sprigs of parsley, a sprig of bay-leaf, a very little thyme, a couple of blades of mace, two cloves, about thirty peppercorns, and an ounce of ham cut in pieces ; let the whole sweat well over a brisk fire : do not leave off stirring ; add about two tablespoonfuls of flour ; stir it two minutes longer, bearing in mind that it must be as white as you can make it; dilute with consomme (p. 77) ; bring it gradually to the consistence of " turned " sauce. When it is well clarified at the side of the stove, skim it, then add three parts of a bottle of boiling champagne. Reduce your sauce, on a quick fire, to the consistence of melted butter ; strain it through a tammy, and finish with a piece of anchovy butter as large as a walnut, cayenne, and lemon-juice.