Part 4 (1/2)

MELTED b.u.t.tER.

Although this sauce is one of the most simple, it is very rarely that it is well made. Mix with four ounces of b.u.t.ter, a desert spoonful of flour, when well mixed, add three table spoonsful of water, put it into a clean saucepan kept for the purpose, and stir it carefully one way till it boils; white sauce to throw over vegetables served on toast, is made in the same way, only putting milk and water, instead of water only.

SAUCE WITHOUT b.u.t.tER FOR BOILED PUDDINGS.

Mix a table-spoonful of flour, with two of water, add a little wine, lemon peel grated, a small bit of clarified suet, of the size of a walnut, grated nutmeg, and sugar, put on in a saucepan, stirring one way, and adding water if too thick, lemon juice, or essence of noyeau, or almonds may be subst.i.tuted to vary the flavour.

SAUCE ROBERT FOR STEAKS.

Chop up some onions, throw them into a saucepan with a bit of clarified fat, let them fry till brown, then add pepper, salt, a little gravy, mustard, lemon juice, and vinegar; boil it all, and pour over the steaks.

CAPER SAUCE.

This is merely melted b.u.t.ter with a few pickled capers simmered in it, or they may be put into a sauce made of broth thickened with egg, and a little flour.

SAVORY HERB POWDER.

It is useful to select a variety of herbs, so that they may always be at hand for use: the following are considered to be an excellent selection, parsley, savory, thyme, sweet majoram, shalot, chervil, and sage, in equal quant.i.ties; dry these in the oven, pound them finely and keep them in bottles well stopped.

SEASONING FOR DUCKS AND GEESE.

Mix chopped onion with an equal quant.i.ty of chopped sage, three times as much grated stale bread, a little shred suet, pepper, salt, and a beaten egg to bind it, this is generally used for geese and ducks, the onions are sometimes boiled first to render them less strong.

ENGLISH EGG SAUCE.

Boil two eggs hard, chop them finely, and warm them up in finely made melted b.u.t.ter, add a little white pepper, salt, a blade of mace, and a very small quant.i.ty of nutmeg.

SAUCE A LA TARTARE.

Mix the yolk of an egg with oil, vinegar, chopped parsley, mustard, pepper, and salt; a spoonful of pate de diable or French mustard, renders the sauce more piquante.

A FINE SAUCE FOR ROAST MUTTON.

Mix a little port wine in some gravy, two table-spoonfuls of vinegar, one of oil, a shalot minced, and a spoonful of mustard, just before the mutton is served, pour the sauce over it, then sprinkle it with fried bread crumbs, and then again baste the meat with the sauce; this is a fine addition to the mutton.