taste, a small piece of lean ham or bacon minced small, a little Worcester sauce, a sprig of thyme✪ Plain Gravy and one of parsley. Let it boil five or ten minutes, put it by till wanted, and strain it be- fore serving. 222. Gravy for Hashes—Ingredients—Remnants and bones of the joint intended for hashing, a pinch of salt and pepper, 4% teaspoon- ful of whole allspice, a bunch of savory herbs, a saltspoonful of celery salt or 14 a head of celery, an onion, a small piece of butter, a little corn flour, and boiling water✪ Gravy for Hashes. Put the bones (having previously chopped them), with the remanants of meat, salt, pepper, spice, herbs and celery into a stewpan. Cover with boiling water and allow it to simmer for two hours. Cut up the onion in neat slices and fry in butter a pale brown. Then mix slowly with the gravy from bones. Boil fifteen minutes, strain, then return to stewpan, flavor with catchup or any flavoring that may be preferred. Thicken with Bs oe 1 ” F a < butter and flour and just allow it to come to the boil. Serv ; very hot. area 223. Gravy for a Fowi(when there is no meat to- ~~ «make, it from) —Ingredients—The feet, liver, gizzard, and _ - neck of the fowl, a little browned bread, a slice of onion, a sprig of — parsley and thyme, some pepper and salt, a teaspoonful of mush- room catchup, a little flour and butter. _ Wash the feet nicely, and cut them and the neck small ; simmer them with a little browned bread, a slice of onion, a sprig of parsley and thyme, some pepper and salt, and the liver and gizzard, in a quarter of a pint of water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Then thicken it with flour and butter, and add a teaspconful of mushroom catchup, and it will be very good. | 224. Veal Gravy—lIngredients—Bones, any cold remnants of veal, 134 pts. of water, an onion, a saltspoonful of minced lemon peel, a little = salt, a blade of mace, a few drops of the juice of the lemon, butter and flour. Re Place all the ingredients (excepting the lemon juice and flour) into a stewpan and allow them to simmer for one hour. Strain into a basin. Add a thickening of butter and flour mixed with a little water, also the lemon juice. Give one boil and serve very hot. Flavor with tomato sauce or catchup. 225. Coloring for Soups or Gravies. Put four ounces of lump sugar, a gill of water, and half an ounce of the finest butter into a small tosser, and set it over a gentle fire. Stir it with a wooden spoon, till of a bright brown. Then add half a pint of water; boil, skim, and when cold, bottle and cork it close. Add to soup or gravy as much of ~ this as will give a proper color. i os yer mm = SAUCES j= a AAAAASABRSAASAALAAAAAAL OBSERVATIONS ON SAUCES. af The appearance and preparation of sauces are of the — 3 highest importance. Brown sauces should not be as thick as white ones, and both should possess a decided character, so. that whether sweet or sharp, plain or savory, they would bear — out their names. Care is also to be taken that they blend and : harmonize with the various dishes they are to accompany. @ 226. White Sauce—Ingredients—1 pt. of milk, 2 or 3 mushrooms, I onion, I carrot, I bundle of sweet herbs, whole pepper and salt to : taste, a few cloves, a little mace, I oz. of butter, and 1 gillofcream,. Put into one pint of milk two or three mushrooms, an ‘onion and a carrot cut into pieces, a bundle of sweet herbs ; whole pepper and salt to taste✪ White Sauce, a few cloves, and a little mace; let the whole gently simmer for about an hour, put an ounce of butter into the saucepan, and stir on the fire until it thickens. Finish by stirring in a gill of cream. 22”, White Sauce (Volente)—Ingredients—A fowl, 1 Ib. of lean veal, I onion, 5 oz. of butter, white stock, a carrot, a bundle of sweet herbs, some whole pepper, a pinch of sugar, 2 oz. of flour.

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taste, a small piece of lean ham or bacon minced small, a little Worcester sauce, a sprig of thyme and one of parsley. Let it boil five or ten minutes, put it by till wanted, and strain it be- fore serving. 222. Gravy for Hashes—Ingredients—Remnants and bones of the joint intended for hashing, a pinch of salt and pepper, 4% teaspoon- ful of whole allspice, a bunch of savory herbs, a saltspoonful of celery salt or 14 a head of celery, an onion, a small piece of butter, a little corn flour, and boiling water. Put the bones (having previously chopped them), with the remanants of meat, salt, pepper, spice, herbs and celery into a stewpan. Cover with boiling water and allow it to simmer for two hours. Cut up the onion in neat slices and fry in butter a pale brown. Then mix slowly with the gravy from bones. Boil fifteen minutes, strain, then return to stewpan, flavor with catchup or any flavoring that may be preferred. Thicken with Bs oe 1 ” F a < butter and flour and just allow it to come to the boil. Serv ; very hot. area 223. Gravy for a Fowi(when there is no meat to- ~~ «make, it from) —Ingredients—The feet, liver, gizzard, and _ - neck of the fowl, a little browned bread, a slice of onion, a sprig of — parsley and thyme, some pepper and salt, a teaspoonful of mush- room catchup, a little flour and butter. _ Wash the feet nicely, and cut them and the neck small ; simmer them with a little browned bread, a slice of onion, a sprig of parsley and thyme, some pepper and salt, and the liver and gizzard, in a quarter of a pint of water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Then thicken it with flour and butter, and add a teaspconful of mushroom catchup, and it will be very good. | 224. Veal Gravy—lIngredients—Bones, any cold remnants of veal, 134 pts. of water, an onion, a saltspoonful of minced lemon peel, a little = salt, a blade of mace, a few drops of the juice of the lemon, butter and flour. Re Place all the ingredients (excepting the lemon juice and flour) into a stewpan and allow them to simmer for one hour. Strain into a basin. Add a thickening of butter and flour mixed with a little water, also the lemon juice. Give one boil and serve very hot. Flavor with tomato sauce or catchup. 225. Coloring for Soups or Gravies. Put four ounces of lump sugar, a gill of water, and half an ounce of the finest butter into a small tosser, and set it over a gentle fire. Stir it with a wooden spoon, till of a bright brown. Then add half a pint of water; boil, skim, and when cold, bottle and cork it close. Add to soup or gravy as much of ~ this as will give a proper color. i os yer mm = SAUCES j= a AAAAASABRSAASAALAAAAAAL OBSERVATIONS ON SAUCES. af The appearance and preparation of sauces are of the — 3 highest importance. Brown sauces should not be as thick as white ones, and both should possess a decided character, so. that whether sweet or sharp, plain or savory, they would bear — out their names. Care is also to be taken that they blend and : harmonize with the various dishes they are to accompany. @ 226. White Sauce—Ingredients—1 pt. of milk, 2 or 3 mushrooms, I onion, I carrot, I bundle of sweet herbs, whole pepper and salt to : taste, a few cloves, a little mace, I oz. of butter, and 1 gillofcream,. Put into one pint of milk two or three mushrooms, an ‘onion and a carrot cut into pieces, a bundle of sweet herbs ; whole pepper and salt to taste, a few cloves, and a little mace; let the whole gently simmer for about an hour, put an ounce of butter into the saucepan, and stir on the fire until it thickens. Finish by stirring in a gill of cream. 22”, White Sauce (Volente)—Ingredients—A fowl, 1 Ib. of lean veal, I onion, 5 oz. of butter, white stock, a carrot, a bundle of sweet herbs, some whole pepper, a pinch of sugar, 2 oz. of flour.

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