The English serve bread sauce with most kinds of game, also with roast chicken and turkey.

Take two ounces of bread-crumbs; be careful there is no crust as the sauce must be very white; put them in half a pint of rich milk, with six peppercorns and a medium-sized onion; let them boil at the back of the stove ten minutes; then take out the onion and pepper corns; stir in a tablespoonful of butter; or two of thick cream if you have it; stir till the butter is dissolved; if liked, a suspicion of nutmeg may be added. Serve hot in a sauce tureen. Never prepare this sauce till wanted, as if it stands it will get pappy.

brown sauce, or espagnole (spanish sauce) (gouffe).

This sauce is one of the two sauces called by the French "mother sauces," because these two sauces are the foundation of nearly all others. If you succeed in making them well, you can make the most dainty and most elaborate sounding French sauces which may frighten you to think of, yet which are very easy.

For true Espagnole (I use the French name here, that when some book orders you to "take half a pint of Espagnole" you may remember the brown sauce you can make so easily is the identical thing) is required good stock or else glaze (see Chapter IV (What To Have In Your Store-Room)).

Dissolve a piece of glaze the size of a walnut in half a pint of water, or else take a pint of strong soup or stock. Put into it half a carrot, an onion - both cut fine - a bouquet of herbs, and a lump of sugar; boil slowly till reduced to one-half the liquid; then strain, pressing the vegetables to get all the liquid out. Put in another saucepan one ounce of butter, and scant one of flour; let them brown, stirring them to prevent burning; when a light brown, pour the stock to the flour and butter and stir till it is smooth. This is Espagnole. If you have brown flour at hand and use it instead of white, you will not need to wait for the flour and butter to brown.