Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Take one pint of chicken stock, a shin of veal to weigh about two pounds, one quart of water, one teacupful of butter, five tablespoonfuls of flour, one small onion, one slice of carrot, two cloves, a bit of mace, a dash of grated natmeg, one bay leaf, one sprig of parsley, two teaspoonfuls of salt, one-third of a teaspoonf ul of white pepper, and half a pint of chopped mashrooms. Cut the veal in small pieces, put in a pan with the cold water, spices, and vegetables. Cook slowly for four hours. Strain and put away to cool. When cool, skim. Add this stock, which should be jelly, to the chicken stock. Put the butter over the fire. When hot, but not brown, add flour. Stir until smooth and frothy. Set the pan back and stir until it is slightly cool, then gradually add the chicken and veal stock. Stir until this boils, then add the mushrooms, salt and pepper. Move the saucepan back where the heat is sufficient to keep the sauce bubbling at one side of the pan. Let it cook for two hours, then skim and strain through a fine sieve. This sauce should be clear and velvety. It must cook slowly. Tartare Sauce Season mayonnaise dressing to tasto with finely chopped shallots, capers, and vinegar pickles. If too thick, thin it with vinegar. Tongue Timbale Sauce See Tongue Timbale, p. 150. Tomato Sauce Stew one-half can of tomatoes. Cook one tablespoonful of chopped onion in one tablespoonful of butter until it is yellow. Blend one tablespoonful of corn-starch with a little water and stir into your tomatoes, adding onions and butter. Cook until the mixture thickens and strain before serving. Water or stock may be used with the tomato. Tomato Sauce See Crab Farcie, p. 182. Vénitienne Sauce Prepare a sufficient quantity of Allemande sauce for the purpose required. Just before serving add a good spoonful of blanched tarragon leayes, cut into diamond shapes, and a small lump of butter, a spoonful of tarragon vinegar, and, if desired, a little grated nutmeg. Velouté Sauce Cover with water one knuckle of veal cut in small pieces, some chicken parings or a fowl, and season with salt. Boil and skim well. Add one carrot cut in quarters, one onion with three cloyes stuck in it, a bunch of parsley, two leeks, stalk of celery, and a few peppercorns. Cover and boil slowly for two hours. Skim off the f at and strain stock through a damp doth. In another saucepan mix three ounces of flour with two ounces of butter, stir, and cook a little without browning. Add two quarts of the stock and boil slowly for one-half hour. Skim and strain through a napkin. Venison Sauce See Roast Saddle of Venison, p. 206. Vinaigrette Sauce Mix half a pint sweet oil, two tablespoons of vinegar, pepper, salt, and chopped shallots to the taste, and a little chopped parsley. Beat well with wire whip and serve immediately. SALADS^ 8AUCE8, AND A8PIC8 221 White Sauoe