The white ribbon cook book

Put the bones (having previously chopped them), with the remnants of the meat, salt, pepper, spice, herbs and celery into a stewpan. Cover with boiling water and allow it to simmer for two hours. Cut up the onion in neat slices and fry in butter to a pale brown. Then mix slowly with the gravy from bones. Boil fifteen minutes, strain, then return to stewpan, flavor with catsup or any flavoring that may be preferred. Thicken with butter and flour and just allow it to come to the boil. Serve very hot. Gravy for a Fowl (when there is no meat to make it from)— The feet, liver, gizzards and neck of the fowl, a little browned bread, a slice of onion, a sprig of parsley and thyme, some 86 White Ribbon Cook Book. pepper and salt, 1 teaspoonful of mushroom catsup, a little flour and butter. Wash the feet nicely, and cut them and the neck small; simmer them with a little bread browned, a slice of onion, a sprig of parsley and thyme, some pepper and salt, and the liver and gizzards, in }^ pint water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Then thicken it with flour and butter, and add 1 teaspoonful of mushroom catsup. Veal Gravy — Bones, any cold remnants of veal, 13^ pints water, 1 onion, 1 saltspoonful minced lemon peel, a little salt, a blade of mace, a few drops of the juice of the lemon, butter and flour. Place all the ingredients (excepting the lemon juice and flour) into a stewpan, and allow them to simmer for 1 hour. Strain into a basin. Add a thickening of butter and flour mixed with a little water, also the lemon juice. Give one boil and serve very hot. Flavor with tomato sauce or catsup. Cheap Gravy for Fowls, Etc.— Boil the neck and feet of the fowl in ^ pint water with any slight seasonings of spices or herbs, or salt and pepper only; stew very slowly for 1 hour. Just before serving, take the gravy from the drippingpan, drain off the fat, and strain the liquor from the neck to it; pass the gravy again through a strainer, add salt and pepper, heat it, and serve very' hot. Gravy for a Goose or Duck — Prepare in same way as for general use, with the addition of an onion and some sage. SAUGBS. THE appearance and preparation of sauces, are of the highest importance. Brown sauces should not be as thick as white ones, and should possess a decided character, so that, both whether sweet or sharp, plain or savory, they would bear out their names. Care is also to be taken that they blend and harmonize with the various dishes they are to accompany. White Sauce— One pint milk, 2 or 3 mushrooms, 1 onion, 1 carrot, 1 bundle sweet herbs, whole pepper and salt to taste, a few cloves, a little mace, 1 oz. butter,, and 1 gill cream. Put into 1 pint milk 2 or 3 mushrooms, 1 onion and a carrot cut into pieces, 1 bundle of sweet herbs, whole pepper and salt to taste, a few cloves and a little mace; let the whole gently simmer for about an hour; put 1 ounce of butter into a saucepan, and stir on the fire until it thickens. Finish by stirring in 1 gill cream. Horseradish Sauce— Two oz. horseradish, 6 tablespoonfuls milk or cream, 3 dessertspoonfuls vinegar, 1 teaspoonful sugar, 3^ do. pepper.