Sausage Forcemeat Balls. — Soak 2 ounces bread 10 min- utes in cold water, inclose it in a towel, and press out all the water* Melt y, tablespoonf ul butter in a saucepan, add the bread, stir, and cook 5 minutes ; then remove from fire ; when cold mix it with 2 ounces sausage meat, Y4 teaspoonful nutmeg, Yi teaspoonful salt and a pinch of pepper, 1 egg, and 1 teaspoonful grated onion✪ Sausage Forcemeat Balls ; form this into small balls like marbles (in rolling them, dip the fingers in cold water ; this makes them nice and smooth) ; lay them on a plate, dust over with fiour, shake the plate to and fro so that the balls roll themselves in fiour ; drop them into boiling salted water cook 6 minutes ; remove carefully with a skimmer and serve as directed in other recipes. In place of sausage meat, beef may be taken. SAXTCBS. General Directions. — In nothing does the skill and talent of the cook display itself more than in the preparation and appearance of sauces. A well-prepared sauce will make the commonest dish highly palatable, whereas a badly prepared one will spoil the finest dishy and often the whole meal. I am sorry to say that in so many households there is very little attention paid to this part of the cooking. To learn the special adaptability of sauces to the va- rious yiands they are to accompany, in order that they may har- monize with them, is an art, and can not be studied too much. There is no necessity for sauces to be expensive, as many people would have the world believe ; it shows that to all who make such remarks the important part of cooking is unknown, and that they are either too indolent to learn or too proud to acknowledge their ignorance. The finishing of a fine sauce distinguishes itself through strength, fine fragrance, clearness of essence, luster, and consistence. All sauces should be finished shortly before serving, as they do not gain in taste and looks by standing and warming over, and for this reason no more should be made at one time than is wanted for one meal. While the sauce is over the fire it is necessary to stir con- stantly, and as soon as done it must be placed in a vessel of hot water {bain-marie) until serving. Those sauces to which cream or eggs are added should not be allowed to boil, as in that case they will instantly curdle. Brown sauce should not be as thick as a white sauce ; and all those which are intended to mask the various dishes of poultry or meat should be of sufiicient consistence to dightly adhere to the fowls or joints over which they are poured. 89 90 SAUCES. Bordelaise Sauce. — Place a small saucepan with 1 gill of red wine over the fire, add 1 tablespoonful fine-chopped white onion or shallot, and a small bouquet ; reduce by boiling to one half. Melt in another saucepan 1 ounce butter ; add 1 tablespoonful flour, y, bay leaf, and 12 whole peppers, stir, and cook 5 minutes ; add 1 pint chicken or yeal broth, Yt teaspoonf ul beef extract, and the con- tents of the small saucepan, cook 8 minutes ; season with 1 even teaspoonful salt and a pinch of Cayenne pepper, then strain ; add 2 ounces of blanched marrow✪ Bordelaise Sauce cut into round slices, and serve.

AI-modernized reading of the original text

Sausage Forcemeat Balls. — Soak 2 ounces bread 10 minutes in cold water, inclose it in a towel, and press out all the water. Melt y, tablespoonf ul butter in a saucepan, add the bread, stir, and cook 5 minutes ; then remove from fire ; when cold mix it with 2 ounces sausage meat, Y4 teaspoonful nutmeg, Yi teaspoonful salt and a pinch of pepper, 1 egg, and 1 teaspoonful grated onion ; form this into small balls like marbles (in rolling them, dip the fingers in cold water ; this makes them nice and smooth) ; lay them on a plate, dust over with fiour, shake the plate to and fro so that the balls roll themselves in fiour ; drop them into boiling salted water; cook 6 minutes ; remove carefully with a skimmer and serve as directed in other recipes. In place of sausage meat, beef may be taken. SAUCES. General Directions. — In nothing does the skill and talent of the cook display itself more than in the preparation and appearance of sauces. A well-prepared sauce will make the commonest dish highly palatable, whereas a badly prepared one will spoil the finest dishy and often the whole meal. I am sorry to say that in so many households there is very little attention paid to this part of the cooking. To learn the special adaptability of sauces to the various viands they are to accompany, in order that they may harmonize with them, is an art, and can not be studied too much. There is no necessity for sauces to be expensive, as many people would have the world believe ; it shows that to all who make such remarks the important part of cooking is unknown, and that they are either too indolent to learn or too proud to acknowledge their ignorance. The finishing of a fine sauce distinguishes itself through strength, fine fragrance, clearness of essence, luster, and consistence. All sauces should be finished shortly before serving, as they do not gain in taste and looks by standing and warming over, and for this reason no more should be made at one time than is wanted for one meal. While the sauce is over the fire it is necessary to stir constantly, and as soon as done it must be placed in a vessel of hot water (bain-marie) until serving. Those sauces to which cream or eggs are added should not be allowed to boil, as in that case they will instantly curdle. Brown sauce should not be as thick as a white sauce ; and all those which are intended to mask the various dishes of poultry or meat should be of sufficient consistence to lightly adhere to the fowls or joints over which they are poured. Bordelaise Sauce. — Place a small saucepan with 1 gill of red wine over the fire, add 1 tablespoonful fine-chopped white onion or shallot, and a small bouquet ; reduce by boiling to one half. Melt in another saucepan 1 ounce butter ; add 1 tablespoonful flour, y, bay leaf, and 12 whole peppers, stir, and cook 5 minutes ; add 1 pint chicken or yeal broth, Yt teaspoonf ul beef extract, and the contents of the small saucepan, cook 8 minutes ; season with 1 even teaspoonful salt and a pinch of Cayenne pepper, then strain ; add 2 ounces of blanched marrow cut into round slices, and serve.

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European and American cuisine