Miss Parloa's kitchen companion

The materials of which this sauce is made are : a pint of stock, an onion, a slice of carrot, a teaspoonful of chopped parsley, three table-spoonfuls of butter, two of flour, two of lemon juice, half a teaspoonful of sugar, a teaspoonful of salt, and a quarter of a teaspoonful of pepper. Put the sugar into a stew-pan, and as soon as it begins to smoke, add the butter, and then the onion and carrot, cut fine. Cook slowly for ten minutes ; then add the flour, and stir until smooth. Now add the stock, salt, and pepper, and after boiling up once, set back where the sauce will only simmer for twenty minutes. At the end of that time strain it, and add the lemon juice and parsley. Boil two minutes longer. * Hot Mustard Sauce. For a generous half-pint of sauce, use one table-spoonful each of mustard, butter, flour, and tarragon vinegar, one slice of onion, one clove of garlic, half a teaspoonful of salt, one-eighth of a teaspoonful of cayenne, half a pint of stock, and two table-spoonfuls of cold water. Cook the butter, onion, garlic, and vinegar over a rather hot fire for five minutes ; then add the flour, and stir until smooth and frothy. Draw the saucepan back to a cooler part of the fire, and gradually add the stock. Mix the mustard with the cold water, and add this and the salt and pepper to the sauce. Boil for five minutes ; strain, and serve. This sauce is for roast beef or veal. * Mustard Cream Sauce. This is made of a cupful of milk, three table-spoonfuls of butter, one level table-spoonful of flour, one teaspoonful of mustard, half a teaspoonful of salt, and a grain of cayenne. Put the milk on the stove in a double-boiler. Beat the butter, flour, and mustard to a cream, and gradually pour upon this cream the boiling milk. Add the salt and pepper, and put the sauce on the stove in the double-boiler, to cook gently for three minutes. It will be found nice to serve with roast clams as well as with baked crabs. * Horseradish Sauce. . Mix together two table-spoonfuls of grated horseradish, one teaspoonful of mustard, two table-spoonfuls of vinegar, four of cream, and a saltspoonful of salt. Serve with roast beef or cold or broiled veal. Currant-Jelly Sauce. Put three table-spoonfuls of butter and one of chopped onion into a frying-pan, and cook until the onion begins to brown ; then add a table-spoonful of flour, a bay leaf, a sprig of parsley, and two whole cloves. Stir until the mixture becomes dark brown, and then slowly add three gills of soup stock. When the sauce boils up, add a table-spoonful of lemon juice, half a cupful of currant jelly, and salt and pepper to suit the taste. After simmering for three minutes, strain and use it. This sauce is for venison. Claret Sauce. The materials required are a tumbler of stock, a tumbler of claret, half a tumbler of currant jelly, four cloves, two table-spoonfuls of butter, one of flour, one teaspoonful of salt, one-fourth of a teaspoonful of pepper, half a teaspoonful of lemon juice, and a bay leaf. Put the butter on the stove in a small frying-pan, and when it gets hot, add the flour. Stir the mixture until it turns brown ; then draw the pan to the back part of the range, and gradually add the stock. Let the sauce boil up ; then add all the other ingredients except the