(English Receipt.) For a rich sauce of this kind, mix a dessertspoonful of flour with four ounces of good butter, but with from two to three ounces only for common occasions; knead them together until they resemble a smooth oaste, then proceed exactly as for the sauce above, but substitute good Dale veal gravy, or strong, pure-flavoured veal broth, or shin of beef stock (which, if well made, has little colour), for the cream; and when these have boiled for two or three minutes, stir in a tablespoonful of common vinegar, and one of Chili vinegar, with as much cayenne as will flavour the sauce well, and salt, should it be needed; throw in from two to three dessertspoonsful of finely-minced parsley, give the whole a boil, and it will be ready to serve. A tablespoonful of mushroom catsup or of Harvey's sauce may be added with the vinegar, when the colour of the sauce is immaterial. It may be served with boiled calf's head, or with boiled eels with good effect; and, as we have directed in another part of this volume, various kinds of cold meat and fish may be re-warmed for table in it.
With a little more flour, and a flavouring of essence of anchovies, it will make, without parsley, an excellent sauce for these last, when they are first dressed.
Butter, 2 to 4 ozs.; flour, one dessertspoonful; pale veal gravy or strong broth, or shin of beef stock, 1/2 pint; cayenne; salt, if needed, common vinegar, 1 tablespoonful; Chili vinegar, 1 tablespoonful. (Cat sup or Harvey's sauce, according to circumstances.)
Add to half a pint of rich, pale veal gravy, well thickened with the white roux of page 93, a good seasoning of pepper, salt, minced parsley, and lemon-juice; or make the thickening with a small tablespoonful of flour, and a couple of ounces of butter; keep these stirred constantly over a very gentle fire from ten to fifteen minutes, then pour to them the gravy, boiling, in small portions, mixing the whole well as it is added, and letting it boil up between each, for unless this be done, the butter will be likely to float upon the surface. Simmer the sauce for a few minutes, and skim it well, then add salt should it be needed, a tolerable seasoning of pepper or of cayenne, in fine powder, from two to three teaspoonsful of minced parsley, and the strained juice of a small lemon. For some dishes, this sauce is thickened with the yolks of eggs, about four to the pint. The French work into their sauces generally a small bit of fresh butter, just before they are taken from the fire, to give them mellowness: this is done usually for the Maitre d'Hotel.