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See Brown Gravy with Veal

Cutlets, under Meat - Veal.

Vinegar Sauce. "Poivrade Sauce." See Reform Cutlets, under Meat - Mutton.

Emslie's Sauce for Broiled Chicken.

See Sauces for Poultry.

Onion Sauces Nos. 1 and 2. "Aigre-Doux" Sauce.

See Sauces given with Neck of Mutton Nos. 1 and 6 under Meat - Mutton.

See Brain Sauce with Sheep's Head No. 5, under Meat - Mutton.

Sultana Sauce.

Provence Sauce. "Sauce Robert."

Sauces for Pettitoes Nos. 1 and 2. "Sauce Piquante." "Sauce Robert."

See "Fines Herbes" Sauce, under Sauces for Fish.

Sultana Sauce.

Maître d'Hôtel Sauce See "Fines Herbes" Sauce, under Sauces for Fish.

Béchamel Sauce No. 2.

German Sauce.

Béchamel Sauce No. 2.

See Calf's Head Nos. 2 and 3, under Meat - Veal.

See Mushroom Sauce, under Sauces for Fish.

See White Sauce with Veal Cutlets Cutlets No. 1, under Meat - Veal.

Sauce for Veal Tendrons.

See also Melted Butters and Butter Sauces.) "Allemande" Sauce. See end of Béchamel Sauce, and White Sauce No. 3. Béchamel Sauce for (Two) Boiled Chickens. (Mrs. Sherwood.) Ingredients: 1½ pint white stock or second stock (if you have no stock use an extra 5 tablespoonfuls of cream); ¼ pt. of single cream, 6 button mushrooms (peel them or their skin will make the sauce dark), 2 oz. of lean uncooked stock ham, 1 oz. butter, 1 tablespoonful flour.

First make a white roux by melting the butter and then stirring the flour into it. Stir on 3 or 4 minutes over the fire till smooth, so that there may be no raw taste and no lumps. Be careful, however, not to let it brown.

Then add the stock, which should be drawn well flavoured with vegetables and herbs; next add the ham and the mushrooms whole. Stir till it boils, then draw off to the side to simmer with the lid of the pan on for 15 minutes. Skim well two or three times, then pass the sauce through a tammy, to keep back the ham and the mushrooms. Boil sauce up again; give the cream a scald by itself, and then add it also to the sauce in the pan, which will then be ready.

This is a "Béchamel" sauce, but to make it an "Allemande" beat up 2 yolks of egg in a clean basin, and add to them the cream (cold) not scalded, and beat again. Take the pan of Béchamel off the fire, and when it is off the boil turn the creamed eggs into it; stir of course only one way. Add no seasoning, because the ham has made it salt enough, but before dishing give one squeeze of a lemon over the pan, i.e. less than a teaspoonful of the juice. (For other Béchamel Sauces, see Sauces for Meat and "Œufs à la Béchamel," under Eggs.) Bread Sauce. No. 1. Birk Hall. (Mrs. Evans.) Put 1 pt. of cream in a stewpan, add 2 whole onions, and let them boil 15 minutes; then add a teacupful of bread - crumbs, and let all boil again 10 minutes. Take out the onions and pass through a sieve; heat all again, season with pepper and salt, and serve up very hot in a sauce-boat.

Bread Sauce. No. 2. Humberstone. (Miss Mainwaring.) If these directions are observed exactly, your bread sauce will be first - rate. Pare a small onion and boil it till it is quite soft. Take off the outer skin and mash the rest. Put it into a little saucepan with a teacupful of thin cream, and as many stale bread - crumbs, grated very fine, as will cover a small plate. Add a little cayenne pepper, and a piece of butter, the size of a nut.

Mix all together and let it boil, well stirred, for a few minutes. Bread Sauce. No. 3. (Lady M. Stopford's.) Boil 1½ pint of milk with a good-sized onion and 6 peppercorns for 1½ hour, till the onion is half cooked. Take the onion and peppercorns out and strain the milk through a strainer. Crumble a teacupful of bread through a wire sieve into the milk and boil the milk again with the bread in it 10 minutes. Then add ½ teacupful of cream, with pepper and salt to taste.

Bread Sauce. No. 4. (Mrs. Courtenay's.) Ingredients: The crumb of a stale French roll; no milk nor water, only cream, and a Spanish onion. Cook as usual.

Pass the sauce through a sieve, and season with a little white pepper. Capon Sauce. See under Poultry.

Celery Sauce (White) for Turkey.

Take fine white celery and cut it into pieces 1½ an inch long; boil it till tender, drain it on a sieve, and return it into the stewpan, then add some white stock. If the celery should not be strongly flavoured, merely blanch it and finish stewing in the stock (this way answers best). Add a piece of butter rolled in flour, a little white pepper, and a few spoonfuls of thick cream.

Chestnut Sauce. No. 1. Brown. For Turkey. (Mrs. Coninghame.) Boil 20 shelled chestnuts, till they are tender, take off the skins and pound the chestnuts quite smooth in a mortar. Put them into a saucepan with a small pat of fresh butter, a little salt and pepper, a small bit of glaze, some mushrooms or mushroom peeling or truffles chopped fine to flavour, and a ladleful of consommée. Stir and heat quite hot and serve round the dished turkey, fowl, or braised mutton cutlets. Chestnut Sauce. No. 2. For Turkey.

Shell 60 chestnuts (if very large, use fewer) and put them into a stewpan with a piece of butter; shake them over the fire till you can peel off the inner skin. When peeled put them on the fire again in 1 pt. of mixed white wine and brown stock (half and half) stew till tender. Take out the chestnuts; boil down the sauce, and add to it 12 pt. of Spanish Sauce (see Sauces for Meat). When sufficiently reduced, strain the sauce, and put to the chestnuts. [This is excellent also as a purée for Braised Mutton cutlets.] Chestnut Sauce. No. 3. For Roast Turkey. (Auchentorlie). Take 50 roasted chestnuts and cut a notch in the skin of each; put them in a stewpan with a little butter, shake them over the fire, and when the skin has come off let them simmer in some good stock, turning them over from time to time till they are nearly dry. Then add a little more stock and simmer them quickly for a short time. Season, and add a few mushrooms to flavour. Serve round the turkey when dished. (For Auchentorlie Stuffing of Chestnuts used for Turkey with this sauce, see Stuffings.) "Civet de Lapin." See recipe for Rabbit, "Civet de Lapin," under Game. "Duc de Coigny's Sauce" for Roe Venison.

Cut a thin slice of bacon into 12 little bits, and put them into a saucepan with a bit of butter, 5 or 6 leaves of parsley, 2 or 3 green onions, a bay-leaf, and some thyme. Set the whole on a good fire, and, when thoroughly fried through, add a pinch of fine pepper, some vinegar, and 4 spoonfuls of Spanish Sauce (see Sauces for Meat). Continue all the while skimming the sauce. Set it on the side of the fire, and let it simmer there for ³¼ of an hour. Skim it again thoroughly, and pass through a tammy before serving round the cutlets which are prepared from the Duc de Coigny's recipe for Venison - Roe Deer; for method of preparing it, see Game.

In Germany they use Cranberry jelly for Roe Venison, instead of Currant jelly. For other appropriate Sauces, see Sauces for Roe Venison Nos. 1 and 2. "Aigre-Doux" and "Reform" Sauces are also excellent for Roe Venison, see Sauces for Meat.

Duck. See Goose - Sauce for.

Emslie's Sauce, for Boiled Chicken. (1865.) Fry chopped mushroom in butter, add a chopped onion, and fry it, then add a little flour, stir and fry on; it flavours roux more to fry the vegetables first. Then add good stock, and pass all, when cooked, through a strainer. If this sauce is for a fowl, boil the fowl in water; it is like stoved fowl, but more juicy. If you have no mushrooms, pound a truffle to flavour the sauce. This sauce is also good for sautéd Cutlets; in that case their juice, i.e., the essence of the meat, improves the sauce, so add it before straining. "Gebäckene Haendel" - Sauce for. See under Poultry.

Goose - Sauce for Goose or Duck.

Two tablespoonfuls of mustard, the juice of a lemon, a little cayenne, and a coffeecupful of port wine all boiled in a saucepan and sent up hot in a boat. Green Sauce for Ducklings or Green Geese.

A pint of sorrel juice, a glass of white wine, some scalded green gooseberries, sugar and a bit of butter. Boil up. Pass through a sieve.

Grouse Salmis Sauce. (Mrs. Brinkler. 1883.) Have a little butter melted, or use a tablespoonful of salad oil. Add a little chopped onion and half a bay-leaf and some mace, and 3 cloves, also some fat and lean uncooked ham chopped up. Fry all together till nicely browned for about 2 hour. Next add a small teaspoonful of flour and in 15 minutes a little good gravy from the dripping-pan, failing that, a little half-glaze. It must blend for 10 minutes before you add ½ a tumbler of good claret, and then pass the sauce through a sieve on to the already cooked bird. You will want 1 pt. of good sauce in all, including the wine. This sauce may also be used for Salmis of Duck, Partridge or Woodcock. Hare Fillet Sauce. See Hare Croquettes, under Game.

Hare Polpette Sauce. See "Game Polpette," under Game. Italian Brown Sauce for Minced Chicken. Two Ways. (Cataldi.) (1) This sauce is also good with a "Turban," i.e., minced meat boiled in a mould like a pudding.

Take 6 tablespoonfuls of Spanish Sauce (see Sauces for Meat), and 1 of "fines herbes" chopped small. Boil all together 5 minutes, add 2 tablespoonfuls of sherry, let all boil for a minute or two, season well and serve. Put chicken in sauté pan with only enough oil or butter to grease the bottom of the pan. (2) Mrs. Thomas' Italian sauce is different. She says: "Italian sauce may be white or brown; for latter make a brown roux, a good spoonful, to it add ½ pint of good stock and a dessertspoonful of chopped 'fines herbes,' if you cannot get mushroom peelings have a teaspoonful of catsup. Let all boil 20 minutes, skimming well. Boil 2 tablespoonfuls of sherry alone 3 minutes, then add it to boil 10 minutes with the sauce. Season with pepper, salt, and a pinch of sugar."

Marengo Sauce for Sautéd Chicken. (Cataldi.) They dress fowls with this sauce in France.

Take 8 tablespoonfuls of Spanish Sauce (see Sauces for Meat), and 2 of tomato sauce; let them boil together for about 5 minutes, stirring all the time, then add a piece of glaze the size of half an egg; stir on till the glaze has melted and thoroughly mixed. Season the sauce, and it is ready to pour hot over the prepared jointed Chicken (see, under Poultry, "Poulet Sauté à la Marengo.") Mushroom Sauce, for Broiled Fowls.

Take some good mushrooms, "flaps," not button mushrooms, wash them first, then peel them very thin, then chop them fine, stalks and all; put them on the fire in a little stewpan with ½ oz. of butter, to simmer a little.

Then add a teaspoonful of flour, and simmer 10 minutes more; stir constantly; next add ½ pint of good stock, and stir all the time till it boils. When it boils, draw the pan to the side of the fire and let it simmer for an hour, stirring it every now and then, as this sauce is very apt to "catch." Skim off all fat; season with a little pepper and salt, and serve very hot in a sauce-boat with roast or broiled fowls.

Onion Sauce for Boiled Chickens. (Emslie. 1891.) Take 1 Spanish onion peeled, sliced, and chopped, and 1 oz. of chopped raw ham, fat and lean. Fry them in 1 oz. of butter, and powder over with a mustardspoonful of white sugar; fry all till browned, then add a small dessertspoonful of flour, 1 pt. of good stock, and a dessertspoonful of mushroom catsup. Let all cook uncovered on the side of the stove for 1½ hour; stir from time to time, then strain. When dished, serve under the chickens with curly bacon round. To go with this Onion Sauce the chickens should be boiled in water with vegetables cut as for soup and with trimmings and bones of fresh uncooked rabbit or lamb. They must come up glazed, and look rather as if roasted than boiled - the bacon is blanched, then curled and toasted.

Rabbit Cutlets, Sauce for. See Rabbit Cutlets No. 1, and Rabbit "Indian Cutlets," under Game.

Rabbit Quenelles Sauce. See Rabbit Quenelles, under Game. Roe Venison Sauce. No. 1.

A good sauce for Roe Venison is made of the trimmings of the Roe Venison itself and partridge or other stock reduced to half-glaze with bay-leaf, thyme, carrot, onion. Skim all the time, strain and add a roux and then 2 teaspoonfuls of currant jelly. Melt, mix, and strain again into a sauce-boat; serve very hot. Roe Venison Sauce. No. 2.

Slice half a Spanish onion, 1 piece of celery minced fine, thyme, bay-leaf, 2 ozs. of lean bacon, 2 cloves, 6 peppercorns; put all into a stewpan with 2 ozs. of butter, and fry to a nice golden brown; then add 1 dessertspoonful of flour, and 1pt. of good brown stock, made from the bones and trimmings of the roe deer; let all come to the boil; then draw to the side of the stove to simmer for 1 hour. Strain the sauce through a fine wire strainer into another stewpan; add a piece of glaze the size of a walnut, 1 teaspoonful of catsup, 1 dessertspoonful of red currant jelly, 1½ tumblerful of claret reduced to a glaze, a pinch of salt, and a dust of sugar. Put on the stove again, and simmer for 1½ hour. Serve in sauce-boat. Roe Venison Sauce. See also "Duc de Coigny's Sauce." "Sauce à la Dreux" for Grouse. See Grouse Fillets No. 2, under Game. Sauce for Capon. See Capon, under Poultry.

Savoury Custard Sauce, for Boiled Chicken. (German Cook. 1889.) Put 2 ozs. of fresh butter to melt in a saucepan, stir 2 tablespoonfuls of flour with the butter to a paste. Next add about ½ pt. of chicken broth which you have flavoured with onions and parsley, peppercorns and a few cloves, also 1/2 pt. of new milk, to the flour and butter. Stir all well together to prevent it from getting lumpy, till it boils. Flavour it with a little salt and cayenne. When it is ready to serve round the boiled chicken, mix in the yolks of 2 or 3 eggs and add a squeeze of lemon juice. Sharp Sauce for Chicken Cream Quenelles "Bouchées à la Pompadour." (Mrs. Jamieson.) See Poultry Recipes for these Bouchées.

Cut up an onion and pieces of carrot, turnip, celery, a little parsley and thyme, and any trimmings or peelings of mushroom, also 2 ozs. of scraped lean ham. Put in a pan with 2 ozs. of butter, and then dredge with flour and fry a nice brown. Add next 1 pt. of good second stock, and simmer at side of stove for 1½ hour. Skim, and strain into small saucepan, pressing the juice from the vegetables, but not letting the vegetables themselves pass through. Add a small glass of sherry, a dessertspoonful of vinegar, the same of mushroom catsup, and a small bit of glaze; give it a boil up again before serving it in a boat. "Suprême" Sauce (for Fillets of Chicken). "Suprême de Volaille." See Poultry. Make a white roux of 2 ozs. of melted butter; add some flour, and let it cook but not brown. When the roux is ready, add to it a proper quantity of good chicken stock as white as possible. Let all boil together and stir it all the time. When boiled, take the spoon out, cover up the saucepan but not quite close, so that the steam may escape. Let the sauce simmer 1 or 1½ hours, according to the quantity you are making. Take it off the fire, skim it carefully, take away all the fat that rises to the top, and strain it again through a tammy into a sauté pan. Put it again over the fire and let it reduce a little; then add to it a liaison made of the yolks of 3 eggs strained through a tammy cloth, and ½ pt. of cream. If too thin, let it reduce a little by cooking, but it must keep its whiteness. Strain all again through a tammy; season with salt and white pepper, and serve. Tarragon Sauce. See "Poulet à l'Estragon" No. 2, under Poultry. Tomato Sauce. No. 1. For Boiled Chicken. (Cataldi.) Take 2 ozs. of ham, fat and lean, 2 ozs. of carrots, 1 oz. of onion, and a little celery, the ham and vegetables all to be cut in very small square pieces; add a bunch of sweet herbs, i.e., parsley, thyme, a bay - leaf, and sweet marjoram. Put all into a stewpan with a little butter, and when well browned add just enough stock to cover them.

When the sauce has cooked sufficiently, add ½ lb. tomatoes, which should be ready divided and have had all their seeds taken out, and simmer all gently for 1½ an hour; then, with a spoon, press it through a tammy; season and serve. This sauce is also good with cutlets.

For other Tomato Sauces, see Sauces for Meat.

Tomato Sauce. No. 2. For Rabbit Creams.

Fry onions and the red part of carrots, allspice, pepper and mace, a slice of ham cut up, and half a bay-leaf; cook and pass with tomatoes through a tammy. If fresh tomatoes are used, slice them in and draw them after the onions, etc. have fried and got a little colour; but if you use tomato paste add it at the same time as the onions. Add glaze and 1½ teaspoonful of white sugar merely to melt and heat through at the last.

For recipe for Rabbit Creams, see Fish, Game, and Meat Savoury Creams. Venison Sauce, for a Haunch. See Venison - Haunch No. 2. under Game. "Wet Devil Sauce." See "Wet Devil," under Poultry.

White Sauce. No. 1. For Boiled Chickens.

When mushrooms are not to be had. 2 ozs. of ham or bacon, fat and lean, minced fine. 2 raw onions minced, a bit of bay - leaf, 1 clove, a little mace. Fry all in 2 ozs. of butter in a pot.

Let it simmer by the side of the fire, with no lid on for you must stir now and again. Add a tablespoonful of flour, and quite a pint of chicken broth; failing that, use first stock.

All to cook uncovered for 2 hours, strain the sauce and put it into a clean stewpan. Just before serving add the strained yolks of 3 eggs, half a teacupful of cream, and a bit of glaze, the size of a walnut, a little salt and pepper if wanted, the rind of a lemon, and just a squeeze of its juice.

Strain this sauce over the chickens on the dish.

White Sauce. No. 2.

Put 1 oz. of butter in a stewpan to melt; add 2 tablespoonfuls of flour and mix well; then add 1 pt. of first stock, 1½ a carrot sliced, a bunch of sweet herbs, and button mushrooms or mushroom peelings to flavour the sauce, 1½ oz. of lean ham cut into little bits.

Boil it up, then let it simmer for 1 hour, skim all the fat off, put through a tammy, and season it; add a gill of cream, and give a warm up, but not a boil. White Sauce. No. 3. For Rabbit "Sauce Allemande travaillé." (Cataldi.) Make a white roux of 2 ozs. butter melted to a spoonful of flour mixed smoothly, and when it is ready add ½ pt. white stock to it and boil again, for 1 hour more; skim most carefully the whole time; then add a liaison of 2 yolks of egg well stirred and mixed in some cream; add a little boiling sauce to the liaison and then put all into the stewpan to get quite hot, but not to boil. Now cook it till of a proper thickness, but without boiling, then strain it well through a tammy and add a little lemon juice the last thing, 1½ a lemon is enough.

This sauce also does for boiled chicken, fricassée, macaroni pie, timbales, minced chicken or veal.

N.B. - Fowls are best boiled in stock, and the stock in which they are cooked helps to make the white sauce which is served over them.

Boil the fowl in stock or broth to reach half-way up the leg, buttered paper on breast to keep it white. If you have only water to cook the fowl in, add any trimmings of meat or rabbit to boil in it.

If you have mushrooms add the peelings to the stock when it boils. The mushrooms are stewed in a little butter and milk or in cream and are added to the dish. The milk they stew in goes to flavour the sauce just before the liaison is added. For another "Allemande" Sauce, see end of Béchamel Sauce. Wild Duck Sauce. No. 1. (Mrs. Dover.) When the 2 birds, which should have been lightly roasted, come to table, the carver should score the breast of each 2 or 3 times all the way down, and sprinkle salt and a little black pepper over it; then he cuts a lemon in two, and powders a little cayenne over both halves of the lemon (1½ of a teaspoonful in all), and squeezes both halves over the birds, adds ½ teaspoonful of Harvey's sauce, and a tablespoonful of port wine; mixes all with the gravy of the birds, and bastes them well with this sauce before carving.

Wild Duck Sauce. No. 2. (Mrs. Thomas.) A glass of port wine, a teaspoonful of red currant jelly, and 2 tablespoonfuls of good brown stock. Stir till they boil and till the jelly has quite melted, add a grain of cayenne, but no more.

You may serve it in a boat or else mix it with the gravy of the bird on the dish. When the duck is to be carved score the breast 2 or 3 times and give a squeeze of lemon over the scored part.

Wild Duck Sauce. See Wild Duck, "Canard Sauté aux Olives," under Game. Wood Pigeon Sauce.

For this take the livers of 3 or 4 of the birds, boil and pass them through a wire sieve. Add ½ pt. of stock or good gravy, 2 yolks of egg and a little chopped thyme and parsley; season it with a grate of nutmeg and a little cayenne. Serve it in a sauce-boat.

Wood Pigeon Fillets Sauce. See Wood Pigeon, under Game. Woodcock Salmis. For Sauce, see Woodcock Salmis, under Game. LIST OF SOME APPROPRIATE SAUCES FOR POULTRY AND