No. 225. Fish Sauce
Add one dessert-spoonful of the sauce to a quarter pint of melted butter sauce.
No. 226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)
One dessert-spoonful to a quarter pint of ordinary brown or white stock. It may be thickened by a roux made by frying two ounces of butter with two ounces of flour.
No. 227. Sauce for Venison, Hare, &c.
Two dessert-spoonsful of New Century Sauce to half a pint of game gravy or sauce, and a small teaspoonful of red currant jelly.
No. 228. Tomato Sauce Piquante
Fry three medium-sized tomatoes in one and a half ounce of butter. Pass this through a sieve, then boil it up in a bain-marie till it thickens, and add one dessertspoonful of New Century Sauce.
No. 229. Sauce for Roast Pork, Ham, &c.
Add to any ordinary white or brown sauce one dessert-spoonful of New Century Sauce and two of port or Burgundy if the sauce is brown, two of Chablis if white.
No. 230. For masking Cutlets, &c.
Making a roux by frying two ounces of butter with two ounces of flour, and add two tablespoonsful of boiling stock. Stir in one dessert-spoonful of New Century Sauce. Let it get cold, and it will then be quite firm and ready for masking cutlets, &c.