Cookery and housekeeping

Take two wild rabbits, two old partridges, and cut them up. Have ready onions, carrots, celery and button mushrooms, a bunch of fine herbs, and a bottle of Chablis. Let the whole simmer slowly till the flesh is off the bones, skim, take out the bones, add a pint of stock, and simmer for an hour or more. Pass through the tamis, and carefully remove any fat w^hen cold. Warm in a bain-marie. This sauce is particularly good with buttered eggs, or with quenelles. The white fillets of the rabbits and partridges may be taken out, and used for quenelles. Fumet of Game Sauce No. 2. Put in a stewpan the bones of a hare or rabbit, from which you may have taken the fillets, &c. for an entree, the carcass of partridge or pigeon, or any remnants of game, two or three onions sliced, a sprig of thyme, a glass of Chablis. Let the whole simmer a short time, taking care that the meat does not stick to the bottom of the stewpan. Then pour in broth, in proportion to your meat, and let it stew for thirty minutes. Pass through the tamis. If there is enough meat it may be pounded, and added to the sauce before passing through the tamis ; but if not, add two or three spoonsful of brown sauce (that is, sauce already made and thickened). Keep hot in the bainmarie, and use for cutlets, tendrons, &c. Bigarade Orange Sauce. Mix some clear veal broth, with double the quantity of thickened brown sauce, and let it reduce. Blanch the rind of two or three oranges, one to be Seville, and cut into thin fillets, scraping off the white lining ; squeeze the juice of the oranges, and take out the pips. The sauce must be passed through the tamis before the orange juice and fillets are stirred in. Then simmer the whole together for a short time and serve in a sauce-boat. This is the special sauce for wild duck. Anchovy Sauce. Put ten or twelve anchovies in a mortar, and pound them to a pulp ; pour a little water into the mortar, and shake it, put the pulp in a stewpan, let it stew over a slow fire, add a quarter of a drachm of Cayenne pepper, rub through a hair sieve, and mix with melted butter till quite smooth. Sage Sauce, and Mint Sauce Put a quarter of a pint of stock in a stewpan with a handful of chopped sage. Let it boil for five minutes ; add two shallots minced very fine ; pepper, salt, and a pinch of sugar (the taste of sugar must not be perceived), and two teaspoonsful of French vinegar. Warm the whole and serve with roast pork, or pork cutlets. By substituting mint for sage, the sauce is suitable to roast lamb. Bread Sauce. Cut up the crumb of white bread into thin slices. Steep in cold water with some peppercorns, and one small onion. Simmer till quite soft. Then beat into a nearly smooth paste. To this add \ lb. of fresh butter, and two tablespoonsful of cream. If no cream is used, milk must be substituted for water at the first. Oyster Sauce Oysters vary so much in size, it is not easy to lay down a rule as to the number of oysters required for each guest. But the rule may be laid down that the sauce is to contain such a quantity of oysters that each guest may have a fair share. The required number of oysters must be blanched in their own liquor, and then drained. They are incorporated in a rich, cream-like white sauce, and just allowed to warm in that.