Soyer's standard cookery

Boil a cauliflower well in three pints of water, in which you have previously put one ounce of butter, two tablespoonfuls of salt; when done, chop it up, having prepared and slowly cooked in a stewpan an onion sliced, a little celery, half a turnip, one ounce of ham, two of butter, a little bay-leaf, mace, add then the cauliflower, stir round, add a tablespoonful of flour, moisten as above for onions, pass, and finish the same way. Jerusalem Artichoke Sauce. Peel twelve, and well wash; boil till tender, and proceed as above. Bourgeoise Sauce. Mince five or six shallots and some parsley ; place them in an enameled saucepan with a little broth or water, a teaspoonful of vinegar, and some pepper and salt. Let it boil until the shallots are cooked. This sauce can be used with cold meat, whether roast or boiled. Black Butter. This sauce is usually served as an addition to boiled fish, and is particularly excellent with skate. It is also used with fried eggs. Place some butter in a frying-pan and let it cook just to the point of darkening, but be very careful not to burn it. Throw in some small sprigs of parsley and let them fry. Then pour it over the fish. At once place a little vinegar in the fryingpan, and as soon as it is hot pour it also over the fish and serve at once. Dutch Sauce. Set the yolks of four eggs in a pan over the fire until they are of the consistency of a custard, and then blend carefully with half a pint of melted butter. Great care must be taken that this does not boil, or it will be utterly spoilt. Add two tablespoonfuls of lemon-juice and a little chopped parsley, pepper, and salt and just a suspicion of nutmeg before serving. This sauce is suitable for fish or cutlets, but it is too rich to suit every palate. Cameline Sauce. Toast lightly some slices of bread and let them simmer over the fire in an enameled saucepan with as much red wine and vinegar in equal parts as they will absorb. Season with mixed spices and turn out the whole to cool upon a plate, after which strain through a cloth. This sauce, if placed in a covered vessel, will keep good for a week, and may be used as an accompaniment to roast joint. Cherry Sauce. Stone one pound of ripe cherries, break the stones and let the kernels simmer with just enough water to cover them for fifteen minutes. Now strain out the kernels, and add to the water the cherries, a glass of claret, four cloves, a small slice of stale bread, and sufficient sugar to make the whole sweet. Stir in a pint of water and cook gently for half an hour. Now press the whole through a sieve and let it boil again until moderately thick. This should be served very hot with either roast pork or game. Wine Sauce. Stir into half a pint of red wine, mixed with a quarter of a pint of water, the yolks of five eggs, a tablespoonful of sugar, the minced rind of a lemon, and a little cinnamon. Place over a good fire and stir until the sauce begins to thicken. Then take off the fire and serve. FISH AND FISH SAUCES. Grilled Fish.