668. Brown Sauce

Take a pound or two of steaks, two or three pound of veal, some pickings of fowls, carrots, and onions, put all these into a saucepan with a glass of water, and set it on a brisk fire; when scarcely any moisture remains put it on a slow fire that the jelly may take colour without burning, and as soon as it is brown moisten it with stock or water, add a bunch of green onions or parsley, two bay leaves, two cloves, and some champignons, salt it well, and set it on the fire for three hours, then strain in; dilute a little roux with your liquor, and boil it an hour over a gentle fire, take off all the fat and run it through a bolting-cloth.

669. Sauce Au Diable

Mince half a dozen shalots very fine, wash, and press out all the moisture, then put them into a saucepan with a glass of vinegar, a clove of garlic, a bay leaf, and some veal glaze, reduce it to nearly a jelly, moisten it with a little good gravy, add pimento, butter, and a spoonful of olive oil.

670. Sauce Grande

Take three or four slices of the under part of a knuckle of veal, and put them into a large stewpan with two ladlefuls of consomme, set it on a fierce fire, taking care to skim it as much as possible, and with a cloth wipe away all that adheres to the inside of the stewpan, when the consomme is reduced, prick the slices with a knife to let the gravy out; then set the stewpan on a slow fire, that the meat and glaze may adhere together, and as soon as the latter is of a clear light colour, take it off; leave it covered for ten minutes, then fill it up with rich stock, in which are four or five large carrots and three onions, let it boil slowly for three hours. In the meantime put the knuckle into a saucepan with four carrots, four onions, one stuck with cloves, and two ladlefuls of consomme, set it on a brisk fire that the liquor may reduce to a jelly, as soon as this jelly begins to take colour pour on it the liquor from the other saucepan, to dissolve the jelly gradually, then make it boil. Dilute some roux with the above liquor, and add to it the meat, with some champignons, a bunch of parsley, scallions, and two bay-leaves, skim when it begins to boil, and again when the roux is added, put in more consomme or roux according as it is too thick, or too thin.

When it has boiled an hour and a half, take off all the fat; and when the meat is quite done strain the same through a bolting-cloth.

Take some melted butter, into which throw a small bit of glaze, and when the sauce is in a state of readiness throw into it some choice capers, salt, and pepper, and a spoonful of essence of anchovies.

672. Caper Sauce A La Francaise

Take some capers, cut them small, put some essence of ham into a small saucepan with some pepper, let it boil, then put in the capers; let them boil two or three times, and they are ready to serve.

673. How To Imitate Caper Sauce

Boil some parsley very slowly to let it become of a bad colour, then cut it up, but do not chop it fine, put it into melted butter, with a tea-spoonful of salt, and a dessert-spoonful of vinegar; boil up, and then serve.