(Corned Beef, Broiled And Roasted Meats)
1 cupful of stock.
1 tablespoonful of French mustard. 1 tablespoonful of vinegar A dash of cayenne.
1 teaspoonful of dry English mustard. ½ teaspoonful salt. 1 teaspoonful of sugar. Cook slowly for ten minutes.
Put a tablespoonful of butter in a saucepan. When it bubbles add a teaspoonful of onion-juice, and a tablespoonful of curry powder mixed with two tablespoonfuls of flour. Let it cook a few minutes, and add slowly two cupfuls of milk. Stir constantly.
1 dozen stoned olives. 1 cupful of brown stock. 1 tablespoonful of butter. 1 tablespoonful of flour.
1 tablespoonful each of chopped onion and carrot. 1 clove. 1 teaspoonful of salt.
Dash of pepper.
Put the butter in a saucepan; when it bubbles add the chopped onion and carrot and let them brown; then the flour and let that brown. Then add slowly the stock; season with salt, pepper and one clove; let simmer for twenty minutes and strain. Stone the olives, leaving the meat in one piece; boil them in a little water for half an hour. Add the cooked olives to the strained sauce, and cook for five minutes; or, dilute a cupful of Espagnole sauce with a cupful of brown stock, and add the cooked olives. If brown sauce is not at hand, use extract of beef from jar (one teaspoonful of extract to one cupful of hot water). If the sauce gets too thick dilute it with a little stock.
(Meats, Croquettes And Entrees)
2 tablespoonfuls of butter.
1 tablespoonful of flour.
1 tablespoonful each of carrot and onion. ½ can of tomatoes.
½ teaspoonful of salt.
¼ teaspoouful of pepper.
Put one tablespoonful of butter in a saucepan; add the chopped onion and carrot, and let slightly brown; add the flour and cook five minutes, stirring constantly. Then add the tomatoes, cloves, bay-leaf, salt and pepper. Cook slowly for half an hour, or until the tomatoes are soft and reduced to right consistency. Then add a tablespoonful of butter (a small piece at a time to prevent an oily line); strain; add more salt and pepper if necessary.
(Using Canned Mushrooms)
Make a brown roux, using one tablespoonful each of butter and of flour; add a cupful of stock and a half cupful of liquor from the can of mushrooms. Cook for five minutes, stirring all the time; then add one can of drained mushrooms, a teaspoonful of lemon-juice, a half teaspoonful of salt and a quarter teaspoonful of pepper. Let the mushrooms become well heated; then remove from the fire and stir in the yolk of one raw egg rubbed with a teaspoonful of butter. Stir the hot sauce until the egg is set; add a teaspoonful of chopped parsley and serve; or a half teaspoonful of kitchen bouquet may be used and the egg and parsley omitted.
It may be made a white sauce by making a white roux, using white stock and leaving out the kitchen bouquet. The mushrooms are sometimes cut into halves or quarters.