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2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 cupful of chicken stock 1/2 cupful of milk 1/2 teaspoonful of salt 1 saltspoonful of pepper Yolk of one egg Rub the butter and flour together, add the liquids, stir until boiling, add the salt and pepper, stir, add the yolk of an egg, well beaten, pass through a fine sieve, and use at once.
144. =Mayonnaise.= Place in the bottom of a salad bowl the yolk of one raw egg, a level teaspoonful of salt, the same quantity of dry mustard, a saltspoonful of white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the juice of half a lemon; mix these ingredients with a wooden salad spoon until they assume a creamy white appearance; then add, drop by drop, three gills of salad oil, stirring the mayonnaise constantly; if it thickens too rapidly, thin it with a little of the juice from the second half of the lemon, until all is used; and towards the finish add gradually four tablespoonfuls of tarragon vinegar.
175. =Potato Soup.= Slice six onions, fry them brown with two ounces of drippings, then add two ounces of flour and brown it; add four quarts of boiling water, and stir till the soup boils; season with a level tablespoonful of salt, half a saltspoonful of pepper; add one quart of potatoes peeled and cut fine, and boil all until they are tender; then stir in four ounces of oatmeal mixed smooth with a pint of cold water, and boil fifteen minutes; this soup should be stirred often enough to prevent burning; when it is nearly done mix together off the fire one ounce each of butter and flour, and stir them into the soup; when it boils up pass through a sieve with a wooden spoon, and serve hot with plenty of bread.
While the fish and parsnips are cooking make the following sauce: mix two ounces of flour and one ounce of butter or sweet drippings, over the fire until a smooth paste is formed; then pour in half a pint of boiling water gradually, stirring until the sauce is smooth, add three tablespoonfuls of vinegar, season with one saltspoonful of salt, and half that quantity of pepper; let the sauce boil up thoroughly for about three minutes, and serve it with the fish and parsnips.
The white meat of one chicken 1/2 can of mushrooms 1 green pepper 1/3 pint of milk 1/2 teaspoonful of salt 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1 saltspoonful of white pepper 2 tablespoonfuls of sherry Drop the pepper into hot fat for a moment to remove the skin, then chop it very fine.
56. =Stuffing for Veal.= Steep four ounces of bread in tepid water; chop one ounce of onion, and fry it yellow in one ounce of butter; wring the bread dry in a towel and add it to the butter and onion; season with one saltspoonful of salt, quarter of a saltspoonful each of pepper and powdered thyme, or mixed spices, and stir till scalding hot, then remove from the fire, stir in the yolk of one raw egg, and stuff the breast of veal with it.
44. =Spanish Sauce.= Fry one ounce of ham or bacon, cut in half-inch dice, with one ounce of fat; add to it, as soon as brown, two ounces of carrot sliced, two ounces of onion sliced; stir in two ounces of dry flour, and brown well; then add one quart of stock; or if none is on hand, one quart of water, and half a pound of lean meat chopped fine; season with a teaspoonful of salt, quarter of a saltspoonful of pepper, and a bouquet of sweet herbs, made as directed in the first chapter; simmer gently for an hour, skimming as often as any scum rises; then strain the sauce, add one gill of wine to it, and use it to dress any dark meat, game, or baked fish.
Melt in a saucepan two tablespoonfuls of butter, and add to it half a teaspoonful of dry mustard; a grain of cayenne; a saltspoonful of white pepper; a grate of nutmeg; two tablespoonfuls of flour; and stir all smooth, adding a gill of milk and a large cupful of grated cheese.
It sometimes happens that you can get a great quantity of this fish, very fresh, cheaply, and wish to use it later on. Pickle it thus: Boil a pint of vinegar with six peppercorns, four cloves, four bay leaves, a scrap of mace, a saltspoonful of salt, and the same of made mustard. When this is boiled up put it to cool.
Skim off any butter that comes to the surface, add the sweetbreads, cook gently ten minutes longer, and serve in either pate cases, ramekin dishes, or paper cases. This will serve eight persons. 2 pairs of calves' sweetbreads 1 can of French peas 3 tablespoonfuls of butter 2 tablespoonfuls of glaze 1 teaspoonful of salt 1 saltspoonful of pepper
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