The white ribbon cook book

Mince a good-sized onion, not too finely, put it into a saucepan with a piece of butter equal to it in bulk. Fry till the onion assumes a light brown color, add 3^ pint common stock or water and a small quantity of vinegar, pepper and salt to taste, and some minced parsley; then stir the sauce into another saucepan, in which a tablespoonful of flour and a small piece of butter have been mixed, over the fire. Let the sauce boil up, and it is ready. A Cheap Brown Sauce — One pint brown stock, 1% oz. flour, 2 oz. butter, 4 mushrooms, salt and pepper. Put the butter into a stewpan and put it on the fire to melt; wash the mushrooms in cold water, cut off the stalks and peel them; when the butter is melted stir in the flour and mix to a smooth paste; then add the stock and mushrooms, and stir the sauce smoothly until it boils and thickens; then remove the stewpan to the back of the stove and let it simmer gently for 8 or 10 minutes; season with pepper and salt; be careful to skim off the butter as it rises to the White Ribbon Cook Book. top of the sauce. Should the sauce be not brown enough, a teaspoonful of caramel might be stirred into it; strain and serve. Onion Sauce (Brown) — Two oz. butter, rather more than 3^ pint of rich gravy, 6 large onions, pepper and salt. Put into your stewpan the onions, sliced, fry them of a light brown color, with 2 oz. of butter; keep them stirred well to prevent them turning black; as soon as they are of a nice color, pour over the gravy, and simmer gently until tender; skim off all fat, add seasoning and rub the whole through a sieve; then put in a saucepan, and when it boils, serve. Tomato Sauce — Ten lbs. ripe tomatoes, 1 pint best brown vinegar, 2 oz. salt, 3^ oz. cloves, 1 oz. allspice, 3^ lb. white sugar, 1 oz. garlic, ^ oz. black pepper, 3^ oz. cayenne pepper. Wipe the tomatoes clean, and boil or bake till soft; then strain and rub through a sieve that will retain the seeds and skins. Boil the juice for an hour, then add the above ingredients (all the spices must be ground). Boil all together for a sufficient time, which may be known by the absence of any watery particle, and by the whole becoming a smooth mass; 5 hours will generally suffice. Bottle without straining into perfectly dry bottles, and cork securely when cold. The garlic must be peeled. The proportions of spice may be varied according to taste. Oyster Sauce — Oysters, butter, flour, milk, blade of mace, bay leaf, pepper and salt, cayenne, a few drops of lemon juice. Parboil the oysters in their own liquor, beard them, and reserve all the liquor. Melt a piece of butter in a saucepan, add a little flour, the oyster liquor, and enough milk to make as much sauce Sawces. 93 as is wanted. Put in a blade of mace and a bayleaf tied together, pepper and salt to taste, and the least bit of cayenne. Let the sauce boil, add the oysters, and as soon as they are quite hot remove the mace and bay leaf, stir in a few drops of lemon juice, and serve. Worcester Sauce— Two tablespoonfuls Indian soy, 2 ditto walnut catsup, 1 dessertspoonful of salt, 1 teaspoonful cayenne pepper, 1 nutmeg (sliced thin), 1 doz. cloves, % oz. root ginger pounded, a little lemon peel, a small head of garlic divided into cloves, 1 pint vinegar, 3 oz. lump sugar.