80. Bread Sauce

Put a gill of cream and a little milk into a small stewpan with a large gravy-spoonful of bread-crumbs, a small onion, some peppercorns, and a little salt; stir the sauce on the fire until it has boiled ten minutes, then take out the onion, work in a pat of fresh butter, and serve.

81. Fried Bread Sauce

Mince a little lean ham and put it into a small stewpan with one chopped shalot, some grated nutmeg, minionette pepper, and half a pint of good gravy; simmer the whole on the stove-fire till reduced to half, then strain it with pressure through a tammy into another small stewpan, containing four tablespoonsful of fried bread-crumbs of a light-brown color, and some chopped parsley; and a little essence of chicken and the juice of half a lemon; stir the sauce till it boils, and serve.

This kind of sauce is appropriate for all small birds, such as wheat-ears, ortolans, ruffs and reeves, etc, etc.

82. Brown Gravy For Roast Veal

Place four ounces of fresh butter in a stewpan and knead it with a good tablespoonful of flour; add a ladleful of good brown gravy, some essence of mushrooms or mushroom catsup, a little grated nutmeg, and minionette pepper; stir the sauce on the stove, and keep it gently boiling for ten minutes. If it becomes too thick add a little more gravy, so as to keep it of the same consistency as any other sauce; finish with a little lemon-juice.

If there is no gravy or essence of mushrooms at hand, use, in their stead, a ladleful of water, a piece of glaze, some mushroom catsup, and a little Indian soy; these will answer nearly the same purpose.

83. Cream Sauce For Roast Neck Of Veal

Knead four ounces of fresh butter with two ounces of sifted flour; add half a pint of good cream and a small ladleful of white consomme, a little nutmeg and minionette pepper, some essence of mushrooms, and a garnished parsley-fagot; stir the sauce till it boils, and keep it gently boiling for twenty minutes; then extract the onion and fagot, and pass the sauce through a tammy into a bain-marie for use.

84. Egg Sauce

Boil some eggs hard; when cold, break and pick off their shells, and then cut them up into square dicelike pieces, and put them into some good melted butter, with a little pepper and salt; stir gently on the fire till the sauce is hot, and then serve.

85. Egg Sauce, Another Method

Boil four eggs hard, take the yelks out, and cut the whites into small shreds and put them into a stewpan ; place a wire sieve over a clean plate, and rub the yelks through it on to the plate, keeping the vermicellilike substance which the operation will produce as whole as possible; pour some good butter sauce on to the shred whites of eggs, adding thereto a teaspoonful of English mustard, a little pepper and salt, and lemon-juice; just before serving, warm the sauce, and mix in lightly the vermicellied yelks of eggs, and serve.