No. 165. Haricot Bean Sauce

1 pint soaked haricot beans.

1 pints water.

1 onion.

1 ounce each flour and butter.

3/4 teaspoon salt.

1/2 teaspoon mixed herbs.

1 inch cinnamon.

1 dozen peppercorns.

Boil altogether for two hours (excepting salt, which must be added later), the seasonings being tied up in a little piece of muslin so as to be easily removed; strain and thicken with the paste of flour and butter, stirring over the fire until it boils.

No. 169. Mint Sauce

4 tablespoons of chopped mint. 2 tablespoons of sugar (or a little less).

1 gill vinegar.

Wash and pick over the mint, which must be quite fresh, and chop it rather fine; then place in a mortar, add the sugar, and pound well together until thoroughly incorporated; stir in the vinegar, and pour into the sauce-boat or jar.

Note. - A covered receptacle should be used, and the sauce is improved by being made some hours before required.

No. 170. Parsley Sauce

1 tablespoon of parsley after chopping.

1/2 pint white sauce.

Take a handful of parsley, and after washing it tie in a bunch and throw into boiling salted water for two or three minutes, then well drain and chop very fine. Have ready the sauce, stir in the parsley, and pour into a hot tureen.

No. 171. Sauce Piquante

1 ounce butter. 1 ounce flour. 1 gill water.

1 gill vinegar.

Pepper and salt to taste.

Melt the butter in a small saucepan, and when dissolved shake in the flour, stirring all the time until the paste is quite smooth; add a little salt and pepper, and then pour in gradually the water and vinegar; stir well until the sauce has boiled for a few minutes. It will then be quite ready.

No. 172. Sauce Royale

1 turnip. 1 carrot. 1 onion. 1 tomato.

1/2 ounce flour. 2 ounces butter. 1 pint water. 1/2 teaspoon salt.

Prepare the vegetables, slice them, and fry in an ounce of butter for five minutes; add water and salt, and simmer gently for one and a half hours. Strain and thicken with one ounce of butter and the flour.

No. 177. Sauce Superbe

1 large turnip.

1 large carrot.

1 large onion.

1 large tomato.

1 small stick of celery.

1 teaspoon salt.

2 tablespoons pearl barley.

2 ounces butter. 1 1/2 pints water.

12 peppercorns.

2 cloves. A very little each of mace and cinnamon, tied in muslin.

Slice the vegetables, except the tomato, and fry in the butter until a nice brown; place in a stewpan together with the water, barley, salt and flavourings, and boil three-quarters of an hour. Add tomato sliced, simmer half an hour, stirring frequently, and strain. If required for masking, thicken with one ounce each of brown flour and butter.

Note, - The vegetables and barley may be served as a stew, or used in various ways.

No. 182. Sauce Tournee

1 pint white stock.

A large sprig of parsley.

6 button mushrooms chopped. 1 large onion.

Simmer altogether for half an hour, then strain very carefully. If desired very rich, a dessertspoonful of cream may be placed in the tureen and the sauce poured over gradually, stirring all the time.

No. 183. Vegetable Sauce

1 carrot.

1 onion.

1 turnip.

A little celery.

1 ounce flour.

I ounce butter.

1 1/2 pints water. 1/2 teaspoon salt.

1 dozen peppercorns. 1 inch stick of cinnamon.

1 teaspoon mixed herbs.

Prepare the vegetables, cut them up in small pieces, place in a saucepan with the water, salt and flavourings, simmer for one hour; strain, replace in the saucepan, which should have been rinsed, and thicken with flour and butter, or if a little cold boiled rice is handy it may be substituted for the flour, and should be added with one ounce of butter to the sauce five minutes before it is strained. A tea-spoonful of lemon juice added the last thing will give additional piquancy to the sauce.

Note. - This quantity will make about three-quarters of a pint of sauce.

No. 184. White Sauce

1 ounce butter. 1/2 ounce flour.

1/4 pint each milk and water. A pinch of salt.

Mix the flour and butter well together on a plate with a knife, place this paste in a small enamelled saucepan, add salt and milk, and stir over the fire until it is perfectly smooth and has boiled for one minute. It is then ready for use.

No. 185. Rich White Sauce

1 1/2 ounces butter. 1/2 ounce flour. Yolk of one egg.

1/4 pint each milk and water. A pinch of salt.

Prepare sauce same as No. 184, and stand the saucepan on one side for ten minutes, then drop into it the yolk of an egg, and stir over a gentle heat for a few minutes, but on no account allow it to boil again, or the sauce will curdle.