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GENEVESE SAUCE (for Salmon, Trout, etc.)

Put two ounces of fresh butter into a stewpan. Let it melt, then add three ounces of lean ham, cut into small pieces, a sprig of thyme, a sprig of parsley, a scraped carrot, a bay-leaf, a blade of mace, and a small onion stuck with three cloves. Stir the ingredients quickly over the fire, then mix in, very smoothly, one table-spoonful of flour. Beat the paste with a wooden spoon, and pour in by degrees one pint of good stock. Let all stew gently for an hour. Strain, and return the sauce to the pan, thickening it with a little flour and butter, and adding a large wine-glass-full of white wine, and a dessert-spoonful of lemon-juice. Season with salt and cayenne. Let the sauce boil after the thickening is added, and serve as hot as possible. Probable cost, 1s. 6d. per pint. Sufficient for three or four pounds of fish.