Soyer's standard cookery

Put two tablespoonfuls of finely chopped onions in a stewpan, add a tablespoonful of oil, place it on the fire, stir a few minutes, add ten tablespoonfuls of demi-glaze, and four of broth or water; boil, skim; if too thick, and the scum should not rise, add half a gill of broth or water ; boil, and reduce to a proper thickness, and add a tablespoonful of chopped parsley, if at hand, one of mushrooms, and season with a little cayenne; the juice of a quarter of a lemon; serve. I often introduce a little garlic in this. Italian Herb Sauce. Proceed in the same way as the above, only add a little chopped thyme, and a small glass of sherry. Sauce Robert. Peel and cut up two good-sized onions, put them in stewpan with an ounce of butter, till they are a nice yellow color, then add eight tablespoonfuls of demi-glaze, and two of water or broth; skim, boil quickly; when of a proper thickness add a good tablespoonful of French mustard; season rather high, if no French mustard, use English, but French is preferable as it adds to the flavor. Ravigote Sauce. Put in a stewpan one middle-sized onion sliced, with a little carrot, a little thyme, bay leaf, one clove, a little mace, a little scraped horse-radish, a little butter, fry a few minutes, then add three teaspoonfuls of vinegar, ten tablespoonfuls of brown sauce, four of broth ; when boiling, skim, add a tablespoonful of currant jelly; when melted, pass all through a sieve, and serve with any kind of meat or poultry; with hare or venison it is excellent. Brown Mushroom Sauce. Clean and cut twelve small mushrooms in slices, place them in a stewpan with a little butter, salt, pepper, the juice of a quarter of a lemon, set it on a slow fire for a few minutes, then add ten spoonfuls of demi-glaze; boil till they are tender, and serve. A little mushroom catsup may be introduced. Orange Sauce for Game. Peel half an orange, removing all the pith; cut it into slices, and then in fillets; put them in a gill of water to boil for two minutes; drain them on a sieve, throwing the water away; place in the stewpan two spoonfuls of demi-glaze or ten of broth; and, when boiling, add the orange, a little sugar, simmer ten minutes, skim, and serve. The juice of half an orange is an improvement. This is served with ducklings and waterfowl or any roast game; those that like may add cayenne and mustard. Garlic Sauce. Though many dislike the flavor of this root, yet those that like it ought not to be deprived of it. Put in a stewpan ten tablespoonfuls of demi-glaze, a little tomato sauce, if handy; boil it a few minutes, scrape half a clove of garlic, put it in with a little sugar, and serve. Mint Sauce for Lamb. Take three tablespoonfuls of chopped leaves of green mint, three tablespoonfuls of brown sugar, and put into a basin with half a pint of brown vinegar; stir it well up, add one saltspoonful of salt, and serve. Liaison of Eggs. Break the yolks of three eggs in a basin, with which mix six spoonfuls of milk, or eight of cream; pass it through a fine sieve, and use when directed. Anchovy Butter Sauce. Put into a stewpan eight spoonfuls of demi-glaze, or three of broth; when boiling, add one ounce of anchovy butter; stir continually till melted; serve where directed. Soyer*s Sauce.