IV. SAUCES.
1. Apple Sauce.
Pare, core, and slice 6 apples, put them in a pan with ½-oz. butter, 1-oz. moist sugar, ¼ teaspoonful grated nutmeg, and 1 teacupful of cold water. Boil till the apples are reduced to a pulp, beat with fork and serve.
2. Bread Sauce.
(A Quick Way of making it.)
Put about ½-pint milk into a pan, with some stale bread broken in, let it boil and then beat with a fork. If not stiff enough, add more bread. Season with pepper and salt, and serve.
3. Melted Butter.
2 tablespoonsful flour.
Butter size of walnut.
1 pint water.
Put the flour in a basin, and mix with a little cold water, then pour boiling water on, stirring well all the time. Put all in a pan, and boil till thick enough. If it is lumpy, strain and put in a sauce-boat, with the butter in the middle.
4. Egg Sauce.
Make same as for Melted Butter, adding 1 or 2 hard-boiled eggs finely chopped. If Parsley Sauce is required add parsley instead of eggs.
5. White Sauce.
2 tablespoonsful flour.
1 pint milk.
Mix the flour with a little milk, and then add the rest of milk. Put in a pan and boil until it is the thickness required. Strain if necessary. This is used for fowls, rabbits, &c.
6. Mint Sauce.
Chop some mint very finely, and place in a sauce-boat. Add a dessertspoonful of sugar, and enough vinegar to cover it well. Do not make this sauce long before it is required, as the mint will turn yellow.
7. Onion Sauce.
Peel the onions, and boil till tender, squeeze the water from them and chop them. Add them to white sauce (recipe given), boil all up once and serve.