Boil 4oz. or so of nicely wiped and broken up mushrooms in half a pint of good brown sauce for a few minutes; stirring it well, and serve as it is, plain or sieved, seasoning it to taste with lemon juice, salt, and cayenne, adding a tiny piece of butter just as you lift it from the fire. This is excellent for cutlets, fillets of beef, etc., and should be of the consistency of a thickish puree.
For this boil together for a minute or two two tablespoonfuls each of hot and of sweet chutney, four tablespoonfuls of good brown sauce, a small teaspoonful of made or French mustard, a full tablespoonful of tomato pulp, and a good spoonful of very strong stock, or a little of Liebig Co.'s extract of meat; season to taste and serve.
This is most excellent with any kind of broiled or fried bird. Stew 4oz. of freshly grated white breadcrumbs in 6oz. of butter or clarified dripping, till lightly coloured to a nice brown, then pour off the fat, moisten the bread with half a pint of good brown sauce (ready for use), add a teaspoonful of finely minced parsley, a dash of coralline pepper, and the juice of a small lemon; let it boil up once or twice and serve as it is.
Blend together a couple of ounces of good roux and about an ounce of curry powder, then moisten it with a pint of thin, well flavoured brown. sauce, stir it over the fire till it boils up, let it boil for fifteen minutes, then sieve and keep it hot in the bain-marie till wanted. Another method is to dilute the flour, curry, and butter with half a pint of boiling water in which you have previously infused a couple of tablespoon-fuls of tamarinds; boil this altogether for fifteen to twenty minutes, then stir into this half a pint of good brown or tomato sauce, bring it to the boil, add a spoonful of cocoanut milk, or a squeeze of lemon juice, and a little grated cocoanut, and serve Especially good with veal, or white meat, and also with fish of any kind.
Moisten six or eight shallots, at bay leaf, some parsley, and a little thyme, with half a gill of strong veal stock, and reduce it to a glaze; then pour on to it half a pint of brown sauce, let it cook gently for ten minutes at the side of the stove, strain, and keep in the bain-marie till wanted. This is also very good, if clear stock or gravy is used instead of thick sauce. Excellent with mutton.
Boil up together a gill of Marsala, a good pinch of freshly ground black pepper, and a gill of strong stock till reduced to half; then add to it half a pint of brown sauce, and let it cook together till the sauce will coat the spoon. If to this sauce thus made you add some turned (i.e.r stoned) olives, and allow them to cook in the sauce till thoroughly hot, adding at the last a small pat of plain, or maitre d'hotel butter, with a squeeze of lemon juice and a suspicion of coralline pepper, you have Sauce aux olives, most excellent with fillets of beef, etc., or hashed duck. Like most of these sauces, this may, if liked, be made on a foundation of espagnole.