[Modern cookery, in all its branches

Ohs. — These sauces are served more frequently with lamb or mutton cutlets than with any other dishes ; but they would probably find many approvers if sent to table with roast mutton, or boiled veal. Half the quantity given above will be sufficient for a moderate-sized dish. MILD RAGOUT OF GARLIC, OR, L’AIL A LA BORDELAISE. Divide some fine cloves of garlic, strip off the skin, and when all are ready throw them into plenty of boiling water slightly salted ; in five minutes drain this from them, and pour in as much more, which should also be quite boiling ; continue to change it every five or six minutes until the garlic is quite tender : throw in a moderate proportion of salt the last time to give it the proper flavour. Drain it thoroughly, and serve it in the dish with roast mutton, or put it into SAUCES. 1*27 good brown gravy or white sauce for table. By changing very frequently the water in which it is boiled, the root will be deprived of its naturally pungent flavour and smell, and rendered extremely mild : when it is not wished to be quite so much so, change the water every ten minutes only. Garlic, 1 pint : 15 to 25 minutes, or more. Water to be changed every 5 or 6 minutes ; or every 10 minutes when not wished so very mild. Gravy or sauce, 1 pint. MILD ESCHALOT SAUCE. Prepare and boil from half to a whole pint of eschalots by the preceding receipt ; unless very large, they will be tender in about fifteen minutes, sometimes in less, in which case the water must be poured from them shortly after it has been changed for the second time. When grown in a suitable soil, and cultivated with care, the eschalots are sometimes treble the size that they are under other circumstances; and this difference must be allowed for in boiling them. Drain them well, and mix them with white sauce or gravy, or with good melted butter, and serve them very hot. A FINE SAUCE, OR PUREE OF VEGETABLE MARROW. Pare one or two half-grown marrows and cut out all the seeds; take a pound of the vegetable, and slice it, with one ounce of mild onion, into a pint of strong veal broth or of pale gravy ; stew them very softly for nearly or quite an hour ; add salt and cayenne, or white pepper, when they are nearly done ; press the whole through a fine and delicately clean hair-sieve; heat it afresh, and stir to it when it boils about the third of a pint of rich cream. Serve it with boiled chickens, stewed or boiled veal, lamb cutlets, or any other delicate meat. When to be served as a puree, an additional halfpound of the vegetable must be used; and it should be dished with small fried sippets round it. For a maigre dish, stew the marrow and onion quite tender in butter, and dilute them with half boiling water and half cream. Vegetable marrow, 1 lb.; mild onion, 1 oz. ; strong broth or pale gravy, 1 pint : nearly or quite 1 hour. Pepper or cayenne, and salt as needed ; good cream, from i to f of pint. For puree, \ lb. more of marrow. EXCELLENT TURNIP, OR ARTICHOKE SAUCE FOR BOILED MEAT. Pare, slice, and boil quite tender, some finely-grained mild turnips, press the water from them thoroughly, and pass them through a sieve. Dissolve a slice of butter in a clean saucepan, and stir to it a large teaspoonful of flour, or mix them smoothly together before they are put in, and shake the saucepan round until they boil: pour to