The thorough good cook

Peel two Seville oranges as thinly as possible, taking off the yellow peel only, which cut in thin shreds about an inch long, and blanch in boiling water till tender; drain them, and put them into a stew-pan with two or three tablespoonfuls of Spanish sauce (N"o. 64), a little brown broth (p. 77), and a little sugar ; let the whole simmer gently at the corner of the stove ten minutes ; skim it, and serve it with the addition of a little lemon-juice, the juice of half an orange, a little glaze, and cayenne. This sauce must be kept rather thin. 45. Orleans. Put into a saucepan three or four teaspoonfuls of vinegar, a little pepper, some shallot, and an ounce of butter; reduce this, and add four or five ladlefuls of brown sauce. When ready for table, put into your sauce four or five gherkins, the whites of three hard-boiled eggs five anchovies, a carrot (all cut into dice), and a dessertspoonful of white capers. Make it quite hot, but not boiling, and serve. 46. Oyster. Preserve the liquor of your oysters as you open them, and strain it through a fine sieve. Wash the oysters very clean, and take off the beards. Put them mto a stew-pan, and pour the liquor over them. Add a large spoonful of anchovy liquor, half a lemon, two blades of mace, and thicken with butter rolled in flour. Then put in half a pound of butter, and boil it up till the butter is melted. Now take out the mace and lemon, and squeeze the lemonjuice into the sauce. Give it a boil, stirring it all the time, and pour it into your sauce-boat. 47. Poor Man's Sauce. Put a dessertspoonful of chopped shallots into half a gill of vinegar with a blade of mace, a clove, fifteen or twenty peppercorns, a small piece of ham, a small piece of bay-leaf, a sprig of thyme, and a little parsley ; reduce this three-fourths ; add two ragout-spoonfuls of Spanish sauce (No. 64), and one of consomme (p. 77) ; stir it on the fire till boiling, and draw it to the corner of the stove to imbibe flavour. Skim it, and pass it through a colander spoon. This sauce should be kept very thin. 48. Portuguese. Put into a saucepan a quarter of a pound of butter, the yolks of two raw eggs, a dessertspoonful of lemon-juice ; salt and pepper according to taste. Set it on a moderate fire, stirring constantly till hot. Then vannez or mill it rapidly to unite the butter and eggs. Should it be too thick, put a very little water to it. This sauce ought not to be made till just as it is wanted. 49, Provencale. Chop finely some shallots, a small leek, let these slightly brown in a small quantity of olive oil. Then add a little flour, and moisten with a mixture of broth and Chablis. Chop some mushrooms (raw, or lightly fried in butter) with some parsley. Put this into the sauce, with a pinch of pepper and salt. Let it boil for ten minutes, and just before serving add the juice of a lemon. v/t)+GV''* — * 50. Ravigote Butter. Take equal proportions of parsley, tarragon, and chervil ; chop them very fine, season with a little pepper and salt ; rub a tablespoonful in with a quarter of a pound of fresh butter; put it on the ice to set. If used for breakfast, or served at the side-table, cut it with a warm cutter in pieces of whatever shape you please. This butter may always be used as a garnish for salads.