melt the butter in a stewpan, chop the onion, and cut the ham in dice; add these, with the spice and herbs, and fry all gently for a quarter of an hour. Next add the sliced tomatoes, the stock, and the corn-flour, mixed thoroughly with a little cold stock or water. Let the sauce simmer gently for a quarter of an hour, keeping it well stirred. Season carefully, then rub it through a hair or fine wire sieve. Serve in a hot tureen.
Required: Half a pint of Espagnole or brown sauce. Two tablespoonfuls of vinegar. Two teaspoonfuls of Harvey or other bottled sauce. One teaspoonful of chopped gherkins. One teaspoonful of chopped capers. A few drops of anchovy essence.
Any Espagnole or brown sauce already made can be employed, but if made on purpose, add the vinegar after the flour has been fried, and boil it until it is reduced to half. Then add the stock, and stir until the sauce boils. Season carefully, and let it simmer gently for a quarter of an hour, keeping it well skimmed. Next pour through a strainer, and, lastly, add the gherkins, capers, bottled sauce, and anchovy essence.
N.B. - If a plainer sauce is preferred, leave out the capers and gherkins.
Required: Half a pint of brown sauce. One tablespoonful of capers. Salt, pepper, and nutmeg.
After straining the sauce, add the capers, which should be cut in halves, and a careful seasoning of salt, pepper, and nutmeg. Serve in a hot tureen.
Pare the rind very thinly off the orange, cut it into thin shreds, put into boiling water, and boil them for five minutes, then drain off the water.
Put the sauce into a pan, strain in the juice of the orange, add the peel, jelly, wine, sugar, and salt and pepper to taste. Allow the mixture to boil for three or four minutes, then pour it into a hot tureen.
N.B. - This sauce is specially delicious served with wild-fowl.