The thorough good cook

stir the vegetables well with a wooden spoon, and when they are properly browned, moisten with pea-soup or with boiling- water ; season with a little salt ; let boil for a few minutes, and pass through the sieve. 73. White Caper. Make some Sauce Blanche (No, 10), and, just before serving, add a large pinch of capers. 74. "White Fish Sauce. Simmer together an anchovy, a little horseradish scraped, some mace, an onion stuffed with cloves, a piece of lemonpeel, a glass of white wine, and a quarter of a pint of water ; when properly reduced, strain it, then add two teaspoonfuls of cream, and a piece of butter rolled in flour ; set it on the fire again, and keep stirring till it boils. When ready to serve, put in a little catsup and some lemon-juice. 75. White Roux, or Thickening. Clarify four ounces of butter, with which mix about eight tablespoonfuls of flour in a stew-pan, on a slow Are ; stir it well with a wooden spoon till perfectly smooth. Be particularly careful that it is not of a deeper colour than cream. Place it over a dead fire a quarter of an hour, stirring occasionally. You may use it directly, if wanted, or it will keep, for which purpose put it in a pot. The above, when mixed with about five pints of stock, will be of the consistence of cream. Another Thickening {Brown Eoux). As above, observing that you use six tablespoonfuls of flour, as this must not be so thick as the other. Make it on a rather stronger fire, and let it take a nut-brown colour very gradually; be careful that it does not burn, for the slightest burning would cause it to be speckled with dark spots and embitter your sauce. To Colour Sauces or Purees Green. Take two or three handfuls of fresh spinach, thoroughly wash and pound it, and squeeze the juice through a cloth, as it discolours the tammy and makes it unfit for delicate sauces. Put the juice in a stew-pan on the fire with a little salt, stirring without leaving it, and the moment it curdles take off the pan and put it into cold water. Drain your spinach green on a hair-sieve and put it between two cloths to extract the moisture from it. If for colouring sugar and sweetmeats, mix it well with a little sugar passed through a silk-sieve. It will then, with a damp paper on the top, keep two or three weeks. Green extract of parsley (" Verd de Persil ") is prepared precisely in the same way as spinach green ; parsley retains a flavour required in many sauces, whereas extract of spinach is without savour. Section IX.— VEGETABLES. 1. Half-Glaze for Vegetables. Put two quarts of brown sauce (p. 329) into a stew-pan with a quart of ^consomme (p. 77), one ounce of glaze, four tablespoonfuls of tomato-sauce ; put it over the tire, and when boiling place it at the corner, let it simmer very fast, skim it well, and reduce it to a clear hght glaze, with sufficient consistence to adhere lightly to the back of a spoon ; then put it in a basin for use w^hen wanted. 2. Glazed Onions for Garnish.