Spanish Sauce

1 tablespoon minced lean raw ham 1 tablespoon chopped celery 1 tablespoon chopped carrot

1 tablespoon chopped onion

2 tablespoons fat

2 tablespoons flour 1/2 cup stock 1/2 cup tomato-juice 1/2 teaspoon salt 1/8 teaspoon pepper

Melt the fat. Add the ham and vegetables and cook until they are brown. Make a sauce of this mixture and the flour, salt, pepper and liquid.

Chateaubriand Sauce

3 tablespoons fat

1 tablespoon lemon-juice

1 teaspoon salt

Pepper

1 teaspoon minced paisley

2 cups Spanish sauce

Whip together the fat, lemon-juice, salt, a pinch of pepper and minced parsley. Add the Spanish sauce, reheat, stir for a moment and serve.

Tomato Sauce

1 quart fresh or canned tomatoes 1 slice onion 8 cloves

3 tablespoons fat 3 tablespoons flour Salt and pepper

Set the tomatoes, onion and cloves on the fire and cook for twenty minutes. Brown the fat in the frying-pan, add the flour, and cook until smooth and brown, stirring constantly. Add the tomatoes, cook for three minutes, season with salt and pepper and pass through a strainer fine enough to hold back the seeds. This makes a very thin sauce. Use more flour if you prefer a thick sauce.

Tomato And Mushroom Sauce

2 slices bacon or small quantity uncooked ham

1 slice onion 6 slices carrot Bay-leaf

2 sprigs thyme Sprig parsley

1/2 No. 1 can mushrooms

2 cloves

1/2 teaspoon peppercorns Few gratings nutmeg 1/2 No. 2 can tomatoes 5 tablespoons flour 1 1/2 cups brown stock Salt and pepper

Chop the bacon or ham, and cook with onion and carrot for five minutes. Add bay-leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Mix the flour with five tablespoons of cold water and rub out all the lumps; then add enough water so that the batter can be poured in a thin stream. Add to the sauce, stirring constantly. As the sauce thickens, dilute it with the stock. Cover, set in the oven (300° F.) and cook one hour. Strain, add salt and pepper to taste and the mushrooms, drained and cut in quarters. Then cook two minutes over direct heat.

Ravigote Sauce

1 cup thin white sauce 1/4 cup lemon-juice 1 tablespoon tarragon vinegar 1 tablespoon minced shallot

1 tablespoon minced chervil 1 tablespoon minced tarragon leaves 1 tablespoon minced chives 1 tablespoon butter

While sauce is hot, add other materials, except butter. Keep hot five minutes, strain, beat in butter. Serve hot or cold.

Browned Butter

Place a piece of butter in a hot frying-pan and toss about until it browns. Stir browned flour into it until it is smooth and commences to boil. This is used for coloring gravies, sauces, etc.

Browned Flour

Spread flour on a pie-tin and place on the stove or in a very-hot oven (450°-500° F.). When it begins to color, stir constantly until it is evenly browned throughout. When cold, cork closely in jars.