The Ideal cook book

252. Bread Sauce (to serve with Poultry or Game)—Ingredients—Giblets, 3 lb. of stale bread, an onion, 10 whole peppers, a blade of mace, a little salt, 2 tablespoonfuls of cream, a pint of water. Put the giblets into a pint of water, add the onion, pepper, mace, salt. Allow it to simmer for an hour, then strain the liquor over the bread crumbs. Cover the stewpan and let it stand on the stove for an hour (do not allow it to boil), then beat the sauce up with a fork until it is nice and smooth. Allow it to boil five minutes, stirring well until it is thick, then add cream and serve hot. 253. Caper Sauce—Ingredients—2 oz. of butter, a tablespoonful of flour, a pint of boiling stock, pepper and salt, Worcester sauce, capers. Put two ounces of butter and a tablespoonful of flour into a saucepan ; stir the mixture on the fire until it acquires a brown color ; add rather less than a pint of boiling stock, free from fat; season with pepper, salt, and a little Worcester sauce. When the sauce boils throw in plenty of capers; let it boil once more, and it is ready. 254. Common Stock. Take all the bones of joints, etc., that are available, carcases and bones of poultry and game (not high), chop them all into convenient pieces and put them into a saucepan together with any scraps of meat, cooked or uncooked, resulting from remnants, the trimmings of cutlets, etc. Adda couple of carrots, one onion, a bunch of parsley, one bay leaf, a small sprig of thyme, and one of marjoram ; salt to taste, a small quantity of white pepper and allspice mixed, and two or three cloves. Fill the saucepan with cold water until it covers the contents by one inch, and set it on the fire to boil slowly for about four hours ; strain the liquor through a cloth into a basin, and when cold, the cake of fat on the top being removed, the stock will be fit for use. 255. Gravy Stock. Place a layer of slices of onion in a saucepan holding a gallon, over this a layer of fat bacon, and over all about two pounds of shin of beef chopped in small pieces; one pint of common stock or even water, being poured on the whole, set the saucepan on the fire for one hour, until the liquor is almost evaporated—what is called reduced to a ‘‘glaze”—then add sufficient cold common stock or cold water to cover contents of the saucepan, and two or three carrots cut in slices, one leek, a head of celery (when in season), or some celery seed, a handful of parsley, half.a clove of garlic, a sprig of marjoram and of thyme, a bay leaf, four or five cloves, white pepper and salt to taste. After boiling for about three hours strain off the liquor, and, being absolutely freed from fat, it is ready for use. 256. Veal Stock. Toss a couple of onions, sliced, and one pound of lean veal cut in pieces in a saucepan with some butter until they assume a light color, then add half a pound of ham chopped up small, and moisten with a pint of common stock cold and perfectly _ and two carrots, head of celery, one bay leaf, a blade of mace, pepper and salt, all in due proportion; when ready. ready. 257, White Stock. f ) Put a knuckle of veal, or two calves' feet, together with an old fowl or a rabbit, and a piece of ham about half a pound, all cut up in small pieces, into a saucepan with sufficient water to cover the contents: the stock should be carefully skimmed as it gradually becomes heated, then put in two carrots, a head of celery, two onions and a bunch of parsley, together with two bay leaves, a sprig of thyme, mace, cloves, pepper and salt to taste, and leave the whole to boil from three to four hours, when it should be strained and freed from fat. 258. Fish Stock.