Miss Cameron's cookery book

One lb. tomatoes. 1 onion, 1 sprig each of parsley and thyme, a bay leaf, tablespoonful peppercorns, teaspoonful lemon juice, teaspoonful salt. Put the tomatoes in a saucepan with the vegetables and seasonings, add 1 pint of water or stock, let all come to the boil, and cook for fifteen minutes, then rub through a wire sieve, return to the saucepan, and thicken with i oz. flour or cornflour, which must be first mixed smooth with a little cold water, boil three minutes, add the lemon juice and 1 lump of sugar; colour a bright red with a few drops of liquid carmine, and serve. N.B. — If water is used, add half a teaspoonful of Liebig Company's Extract of Meat. Bechamel Sauce. One small bunch parsley, 3 cloves, 1 bay leaf, a sprig of thyme and 1 of marjoram, 1 shalot, salt and pepper, 1 pint white stock, 1 pint milk or cream, 1 tablespoonful flour or cornflour. Put the stock into a saucepan with some salt, the shalot and herbs, boil ten minutes, strain, and boil again till it is half reduced ; mix the flour to a smooth paste with the cold milk or cream, add it to the stock, and boil five minutes to cook the flour. If the sauce looks too thin, boil it longer to reduce ; if too thick, dilute with a little milk or cream. Parsley Sauce. One oz. butter, \\ oz. flour, \ pint cold water, 2 tablespoonfuls of parsley which has been chopped and scalded. Melt the butter in a saucepan, mix the flour in smoothly, add the water, and stir over the fire till boiling, and boil five minutes. Season with salt, pepper, and a squeeze of lemon juice, throw in the parsley, add two tablespoonfuls of cream, and serve. Banestead Sauce. Half pint of white sauce, 3 tomatoes, a few drops of anchovy essence, salt, pepper, and cayenne to taste; boil all together three minutes, then rub through a sieve, heat up, and serve. This sauce is delicious with any fish. Bread Sauce. Half pint of milk, 1 onion, 3 cloves, 2 oz. breadcrumbs, salt, pepper, and a pinch of cayenne ; stick the cloves into the onion, put it into the milk with salt and pepper, and boil three minutes; take out the onion and stir in the breadcrumbs, and simmer gently for five minutes. Add the cayenne, and serve. Hollandaise Sauce. Put into a saucepan a gill of cream, a little pepper and salt, a tiny pinch of nutmeg, 2 raw yolks of eggs, and ½ oz. of fresh butter; stir all together over the fire in a double saucepan till thick and smooth. Great care must be ^^ea not to curdle this sauce. Soubise Sauce. Peel, blanch, and chop 4 onions, and simmer gently in a little white stock till tender, add 1 pint of white sauce, a tiny pinch of sugar, salt, pepper, and cayenne, and boil all together five minutes, rub through a wire sieve, and serve. Care must be taken not to allow the onions to brown or lose colour, as the sauce should be white and creamy. Plain White Sauce. Two oz. butter, 2 oz. flour, \\ pint milk or white stock. Melt the butter in a saucepan, add the flour, and stir till smooth like honey; mix in the milk or stock gradually, stirring all the time, till it comes to the boil, and allow it to boil for five minutes; add white pepper and salt and a squeeze of lemon juice. If the sauce looks too thick dilute with a little milk. Rich White Sauce. Make in the same way as above, using half milk and half cream. Lobster Sauce. Pound the coral of a lobster with half an ounce of butter, cut the flesh up into small pieces, and add to \ pint of white sauce. Economical Dutch Sauce. One pint white sauce, the yolks of 2 eggs, 1 tablespoonful of tarragon vinegar; stir the whole over the firo till thick and creamy; season to taste with salt and pepper. Tarragon Sauce.