Practical household cookery

Fry in a stewpan with an ounce of butter one shred onion and three ounces of lean ham or gammon, cut in small dice; add a bay-leaf, a little parsley, and moisten with a gill of French vinegar ; boil and reduce it to half its quantity ; after which, mix with it a pint of Espagnole sauce as well as three spoonfuls of tomato sauce and a little salt and pepper; boil it for a few seconds, stir the while, pass through a tammy sieve into the stewpan again, and complete the sauce by adding two tablespoon fuls of capers, previously pressed in a cloth and minced fine before serving. 206. VENITIAN SAUCE. Put in a bain-marie on a brisk fire a teacupful of Allomande sauce, a few tarragon-leaves cut diamond-shape, previously blanched and drained, one tablespoon ful of good chicken gravy, a little grated nutmeg, and a teaspoon ful of tarragon vinegar; mix well together and boil it in the bain-marie for a few minutes before serving. 207. GENOISE SAUCE. Fry in a stewpan with an ounce or two of butter two tablespoonfuls of olive-oil and an onion cut in slices; moisten with a glass of claret, add a handful each of fresh mushroom trimmings and truffles, a little chopped parsley, and half a bay-leaf, and simmer for about ten minutes. Meantime boil in a stewpan one pint of Espagnole sauce, with half a pint of veal broth and three tablespoonfuls of fish essence till reduced to one-third ; after which, add the contents of the first stewpan to it ; mix well, skim carefully, boil it again for a few minutes, then rub through a tammy sieve, return it to the stewpan on the fire, add two ounces of crayfish butter and the same quantity of anchovy butter; stir and mix well on the fire till boiling, and then serve. 208. NAPOLITAINE SAUCE. Fry in a stewpan with an ounce of butter a shred onion, with three ounces of gammon cut in small pieces ; moisten With a glass of sherry or Marsala and a teacupful of veal broth ; add a few sprigs of thyme, a bay-leaf, a few peppercorns, three cloves, and the trimmings of a few mushrooms well cleaned ; boll it ; cover the stewpan, and simmer till reduced by one-half. In the meantime pour into another stewpan one pint of Espagnole sauce, the same quantity of tomato sauce, and a gill of game broth; boil this till reduced to one- third, then add the contents of the first stewpan to it ; stir well, boil for a few minutes, and rub it through a tammy sieve before serving. 209. ROMAINE SAUCE. Melt three ounces of sugar in a non- tinned copper pan, add four tablespoonfuls of good vinegar to it, and dilute both with a gill of broth ; then add one pint of Espagnole sauce, and ^tir on the fire till well mixed. Boil, and serve 210. LOMBARDE SAUCE. Pour into a stewpan one pint of Blanquette sauce and half a pint of chicken essence, boil it, stir it occasionally, and after ten minutes of slow ebullition add the yolks of three eggs, well beaten and properly mixed with an ounce of melted butter and the juice of a lemon ; stir the contents on the fire well, and as soon as it reaches the boil draw the stewpan away from the fire ; add to it half a pint of tomato sauce, mix this well together, then rub it through a tammy sieve, and serve. 211. SICILIAN SAUCE. Chop separately and fine four shalots, two small truffles, a little parsley, and a dozen ordinary mushrooms ; put the lot into a small saucepan with a little thyme, a bay-leaf, one clove of garlic, and a small pinch of cayenne ; moisten with two glasses of sherry ; set to simmer on a slow fire for ten minutes ; then add one pint of Allemande sauce ; continue the simmering for a few minutes longer, giving it an occasional stir, then add a spoonful of minced parsley, previously blanched, and the juice of half a lemon before serving. 212. LOBSTER SAUCE.