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243
RECIPES FOR BROWN SAUCES

250.—HAM SAUCE. (Fr.Sauce au Jambon.) (For Veal, Duck, Game, etc.)

Ingredients.—½ a pint of Espagnole sauce, or brown sauce, 2 tablespoonfuls of finely-shredded or coarsely-chopped ham, 1 dessertspoonful of finely-chopped parsley, 1 teaspoonful of lemon-juice, salt and pepper.

Mode.—Make the sauce hot in a saucepan, add the ham, and simmer for 5 minutes. Remove from the fire, put in the parsley, lemon-juice, season, and serve.

Time.—10 to 15 minutes. Average Cost, 10d. to 1s.

251.—INDIAN SAUCE. (Fr.Sauce à l' Indienne.)

Ingredients.—¾ of a pint of stock, 1½ ozs. of butter, 1 tablespoonful of curry powder, 1 dessertspoonful of flour, 1 teaspoonful of chutney, 1 sour apple sliced, 1 onion sliced, 1 teaspoonful of lemon-juice, salt.

Method.—Melt the butter in a stewpan, fry the onion brown, sprinkle in the flour and curry powder, and cook gently for 10 or 15 minutes. Add the stock, bring to the boil, put in the apple, chutney, and a good pinch of salt, and simmer gently for 20 minutes. Strain, re-heat, add the lemon-juice, and use as required.

Time.—45 to 50 minutes. Average Cost, 8d. to 9d.

252.—ITALIAN SAUCE. (Fr.Sauce Italienne.)

Ingredients.—½ a pint of Espagnole sauce, 4 small shallots chopped, 4 fresh mushrooms coarsely chopped, 1 sprig of thyme, 1 bay-leaf, a tablespoonful of sweet oil, 1 glass of chablis, ½ a gill of stock.

Method.—Put the shallots in a small piece of muslin, and squeeze them in cold water to extract some of the flavour, then place them in a stewpan with the oil, cook for a few minutes, but do not brown. Add the wine, mushrooms, herbs and stock, reduce well, and add the Espagnole. Boil for 10 minutes, take out the herbs, skim off the oil, and serve.

Time.—From 25 to 30 minutes. Average Cost, 1s. 1d. to 1s. 3d.

253.—ITALIAN SAUCE. (Fr.Sauce Italienne.) (Another Method.)

Ingredients.—½ a pint of Espagnole sauce, 4 small shallots, 8 preserved mushrooms, a sprig of thyme, 1 bay-leaf, 1 tablespoonful of sweet oil, 1 glass of Chablis or Sauterne, ½ a gill of stock.

Method.—Peel the shallots, chop them finely, place them in the corner