stewpan with two tablespoonfuls of vinegar, one clove, a little mace; boil two minutes, add ten tablespoonfuls of demi-glaze, boil a little longer, add a little sugar, and serve.
135. Piquant Sauce.—Put two tablespoonfuls of chopped onions, or eschalots, cleaned as above, into a stewpan; put also four tablespoonfuls of vinegar and a bay-leaf, and boil; then add ten tablespoonfuls of brown sauce, half a one of chopped parsley, ditto of green gherkins; boil five minutes, skim, add a little sugar, taste if well seasoned, take out bay-leaf and serve.
136. Tarragon Sauce.—Put eight tablespoonfuls of demi-glaze, and four of broth, into a stewpan; boil for a few minutes, add a tablespoonful of vinegar, have ready picked twenty leaves of fresh tarragon, put in to simmer two minutes, and serve with any kind of poultry, but especially spring chickens.
137. Brown Cucumber Sauce.—Peel a small fresh cucumber, cut it in neat pieces, put in a stewpan with a little sugar, add half an ounce of butter, set it on a slow fire, stir it now and then, add twelve tablespoonfuls of brown sauce, and four of broth; let it simmer till tender, skim the butter off, remove the cucumbers into another stewpan, reduce the sauce a little, taste it and serve.
138. Mince Herb Sauce.—Put two tablespoonfuls of finely chopped onions in a stewpan, add a tablespoonful of oil, place it on the fire, stir a few minutes, add ten tablespoonfuls of demi-glaze and four of broth or water; boil, skim; if too thick, and the scum should not rise, add half a gill of broth or water; boil, and reduce to a proper thickness, and add a tablespoonful of chopped parsley if handy, one of mushrooms, and season with a little cayenne, the juice of a quarter of a lemon; serve. I often introduce a little garlic in this.
139. Italian Herb Sauce.—Proceed in the same way as the above, only add a little chopped thyme and a small glass of sherry.
140. Robert Sauce.—Peel and cut up two good-sized onions, put them in a stewpan with an ounce of butter till they are a nice yellow color, then add eight tablespoonfuls of demi-glaze, and two of water or broth; skim, boil quick; when a proper thickness, add a good tablespoonful of French mustard; season it rather high; if no French mustard, use English, but it completely changes the flavor, though still very palatable.
141. Ravigote Sauce.—Put in a stewpan one middle-sized onion sliced, with a little carrot, a little thyme, bay-leaf, one clove, a little mace, a little scraped horseradish, a little butter, fry a few minutes, then add three teaspoonfuls of vinegar, ten tablespoonfuls of brown sauce, four of broth; when boiling, skim, add a tablespoonful of currant jelly; when melted, pass all through a tammy, and serve with any kind of meat or poultry; with hare or venison it is excellent.
142. Brown Mushroom Sauce.—Clean and cut twelve small mushrooms in slices, place them in a stewpan with a little butter, salt, pepper, the juice of a quarter of a lemon, set it on a slow fire for a few minutes, then add ten spoonfuls of demi-glaze; boil till they are tender, and serve. A little mushroom catsup may be introduced.
143. Orange Sauce for Game.—Peel half an orange, removing all the pith; cut it into slices, and then in fillets; put them in a gill of water to boil for two minutes; drain them on a sieve, throwing the water away; place in the stewpan ten spoonfuls of demi-glaze, or two of broth; and, when boiling, add the orange, a little sugar, simmer ten minutes, skim, and serve. The juice of half an orange is an improvement. This is served with ducklings and waterfowl: those that like may add cayenne and mustard.
144. Garlic Sauce.—Though many dislike the flavor of this root, yet those that like it ought not to be deprived of it. Put in a stewpan ten tablespoonfuls of demi-glaze, a little tomatos if handy; boil it a few minutes, scrape half a clove of garlic, put it in with a little sugar, and serve.
145. Mint Sauce for Lamb.—Take three tablespoonfuls of chopped leaves of green mint, three tablespoonfuls of brown sugar, and put into a basin with half a pint of brown vinegar; stir it well up, add one saltspoonful of salt, and serve.
146. Liaison of Eggs.—Break the yolks of three eggs in a basin, with which mix six spoonfuls of milk, or eight of cream; pass it through a fine sieve, and use when directed.
147. Anchovy Butter Sauce.—Put into a stewpan eight spoonfuls of demi-glaze, or three of broth; when boiling, add one ounce of anchovy butter; stir continually till melted: serve where directed.
148. Soyer’s Sauce.—Put six spoonfuls of demi-glaze into a stewpan; when hot, add four spoonfuls of Soyer’s Gentleman’s Sauce; let boil, and serve with either chop, steak, cotelettes, poultry, or game.
149. Papillotte Sauce.—Scrape half an ounce of fat bacon, put it in a pan with four tablespoonfuls of chopped onions, stir over the fire for a few minutes, then add ten tablespoonfuls of brown sauce, and boil; then add a tablespoonful of mushrooms chopped, one ditto of parsley, a little nutmeg, a little pepper and sugar, a little scraped garlic; reduce till rather thickish; put on dish till cold, and use it for anything you may put up “en papillotte.”
150. Tomato Sauce.—If fresh, put six in a stewpan; having removed the stalk, and squeezed them in the hand to remove pips, &c., add half an onion, sliced, a little thyme, bay-leaf, half an ounce of celery, one ounce of ham, same of butter, teaspoonful of sugar, same of salt, a quarter one of pepper; set on fire to stew gently; when all tender, add a tablespoonful of flour, moisten with half a pint of broth, boil five minutes, add a little cayenne, taste if highly seasoned, pass it through sieve or tammy, put it back in stewpan, until it adheres rather thick to the back of the spoon, and use it for any kind of meat or poultry. If preserved tomato, proceed as for poivrade sauce respecting the vegetables, omitting the vinegar, add the tomato, instead of brown sauce, add a tablespoonful of flour and broth to bring it to a proper thickness, and pass it through a sieve, and serve as above.
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