Magenta Sauce Sauce Magenta

Take the bones and skin from any birds, chop them up and put them into a buttered saute pan with two or three fresh mushrooms, two-sliced tomatoes, a bunch of herbs (such as thyme, parsley and bayleaf), a piece of bacon bone, and a pinch of mignonette pepper; place the cover on the pan, and fry the contents for about fifteen minutes, then add a wineglassful of sherry, a teaspoonfu] of Liebig Company's Extract of Meat, one pint of good Brown sauce (vol. i.). and a few drops of Mar-shall's Liquid Carmine; bring to the boil, reduce a quarter part, keep well skimmed while boiling, then remove the bones, pass the sauce through a tammy, add a little raw chopped parsley or truffle, and use with roast or braised birds, etc.

Marinade Sauce Sauce Marinade

Put one ounce of butter with one ounce of flour into a stewpan and fry without browning, then mix with three-quarters of a pint of good-flavoured fish stock, two or three fresh mushrooms that are chopped fine, and one or two eschalots, a good dust of coralline pepper, and two or three chopped Christ iania anchovies; boil all together for about fifteen minutes, then add a tablespoonful of French tarragon vinegar, one tablespoonful of warm glaze, a dessertspoonful of anchovy essence, and one tablespoonful of lemon juice; tammy, and use with any kind of grilled, broiled, or boiled fish.

Marseilles Sauce Sauce Marseillaise

Put into a stewpan one ounce of glaze, one gill of white wine, half a pint of Tomato sauce (vol. i.), one tablespoonful of strained lemon juice, a good dust of coralline pepper, one or two mushrooms that are washed and chopped fine, and three boned and chopped Christiania anchovies; boil all together for fifteen minutes, keeping it well skimmed; then add a dessertspoonful of French mustard, a teaspoonful of English mustard, and a teaspoonful of chopped chutney. Do not let it boil after the mustard is added. Use for any kind of grilled or boiled fish, game, or poultry or pork.

Mecklenburg Sauce - Sauce Mecklenbourg

Put into a saucepan half a pint of thick rich Brown sauce (vol. i.), one ounce of glaze, the bones from some bird (such as pheasant) cooked or raw, and one or two fresh mushrooms; boil together for fifteen to twenty minutes, keeping it well skimmed while boiling, then tommy, add three or four sliced truffles and button mushrooms, and a wineglass of cham-pagne. Serve with meats or game or poultry.

Moltke Sauce Sauce Moltke

Fry two large peeled and finely sliced onions in one ounce of butter, with one ounce of lean ham, or bacon, a bunch of herbs (thyme, parsley, bayleaf), two capsicums, and a dust of coralline pepper, for about twenty minutes; then add two wineglassfuls of cooking sherry, one ounce of glaze, three sliced tomatoes, and one pint of Veloute sauce (vol. i.). Simmer together for about half an hour, colour with a few drops of Marshall's Carmine, keep skimmed while boiling, tammy, re-warm in the bain-marie and use with cutlets, sweetbread, braised meats, etc.