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Whiting Creamed

• • • Black Butter. See Melted Butters.

See Haddocks - Creamed, under Fish.

Haddock Sauce.

Venetian Sauce. See Haddock Filleted, under Fish.

Tomato Sauce.

Mustard Sauce.

Tomato Sauce.

Lobster Sauces, Nos. 1 and 2 Mayonnaise Sauce.

See Lobster, under Fish Pies and Puddings. "Fines Herbes" Sauce.

Wine Sauce, No. 3.

Sauce Piquante, No. 1.

Dutch Sauce, No. 4.

See Pike-Baked (under Fish).

Custard Sauce.

Dutch Sauce, No. 1.

Geneva Sauce.

Horse-radish Sauces, Nos. 1 and 2.

Indian Sauce.

Maître d'Hôtel Sauce.

Mayonnaise Sauce.

Sauce Piquante, Nos. 1 and 3 Ravigote (Green) Sauce.

Tartar Sauce (Cold).

Wine Sauces, Nos. 1 and 2.

Mote Fish Sauce.

Caper Sauce.

Vinegar Sauce. See Sauces for Meat.

Egg Sauce.

Cardinal Sauce.

Chilli Sauce.

Sauce Piquante, No. 3.

Mushroom Sauce (Grillon's).

Venetian Sauce.

Dutch Sauce, No. 3.

Tomato Sauce.

Cream Sauce.

Mote Fish Sauce.

See Whiting - Creamed, and Haddock - Creamed, both under Fish Recipes. (Some other Sauces are given under Fish Recipes.) (See also Sauces for Poultry and Game, &c.) Aigre-doux Sauce. (Cataldi's.) For Roe Venison or upper side of loin of mutton dressed as Roe "à la Châteaubriand" (see Loin of Mutton, No. 4, under Meat). First, cut in crescent shapes a little hard - boiled white of egg, 6 blanched sweet Jordan Almonds, some fresh lemon peel, 12 pistachio nuts, and an equal weight of cold cooked ham, a little gherkin, and a little angelica. Put all these aside. Secondly, put a pinch of sugar (less than 1/2 teaspoonful) into a stewpan over a sharp fire, to melt it. When melted, add a teaspoonful of mushroom catsup, 1/½ teaspoonful of Worcestershire sauce, 1½ teaspoonful of tarragon vinegar, boil all these till reduced to half; then add a piece of glaze the size of half an egg, 1/3 teaspoonful of red currant jelly, and 3 tablespoonfuls of "Sauce Velouté." Boil all 5 minutes. Add the crescent-shaped white of egg, almond, &c., to the sauce 5 minutes before serving, and as you dish it squeeze in a few drops of lemon-juice at the last moment. Béchamel Sauce. No. 1. (Cataldi.) Make a white roux; take 1 pt. of chicken (which is better than veal) stock, and add it to your roux; then add 1/3 pt of cream; boil it; when boiled add a bunch of sweet herbs, parsley, thyme, sweet marjoram, and 1 bay - leaf, also a sliced onion, and a sliced carrot, and some button mushrooms or mushroom peelings. Let all now simmer gently 15 minutes; skim it; take out the vegetables; skim well a second time; pass through a tammy.

Béchamel Sauce. No. 2. For Braised Fillet or Loin of Veal. (Mrs. Thomas.) Make a white roux of 2 ozs. of butter to a spoonful of flour, melted and most carefully mixed. If you can get button mushrooms, peel them, and, when the roux is ready cooked, add 1/3 pt. of good, white stock (cold) and the mushroom peelings, keeping the mushrooms themselves till later. Heat till it boils; it must cook nearly an hour. Add the rest of the stock, one-third at a time, cold, to throw up the grease, a full pint of stock in all is used; be careful to remove the grease. When slowly reduced to ½ pt. it is done; keep very hot, but not boiling.

The button mushrooms must be stewed alone in a little milk and butter, or cream, but no seasoning. They will be served whole in the dish for which this Béchamel is the sauce.

For the liaison take 2 yolks of egg in a clean basin, and mix in well a teacupful of warm cream; strain; add to them a little of the sauce hot, but not boiling, and mix it well again; then gradually add these eggs, &c., to the remainder of the hot sauce, as also the milk and butter in which the mushrooms were stewed. Season and pass through a sieve or tammy, and at the last add a few drops of lemon-juice. [The "blanquette," for which this sauce is used is best end of neck, or underside loin, of veal. Cut it ½ inch thick, and beat it to the thinness of a halfpenny, ³¼ lb. sautéd (or tossed) in 2 ozs. of clarified butter (a paper tied over sauté pan to keep veal white), on slack fire for 10 minutes, and turned once or twice. After that you drain off the butter and cover the veal with white stock; repaper pan, and braise very gently for 1½ hour.] Béchamel Sauce. For other varieties, see Sauces for Poultry and Game. Brain Sauce for Sheep's Head No. 5. See Meat - Mutton. Brown Sauce - Mr. Taton's. See Sauce Robert, No. 2.

Caper Sauce. No. 1. For Boiled Mutton. (Cataldi.) You use French melted butter (see Melted Butters, &c.), and not too many capers, please; cut these in halves or smaller, add the yolk of an egg and a little cream well mixed as a liaison, always stirred one way. Add a little sauce to them, hot, but not boiling, first; then put the egg, &c., to the rest of the sauce just before the capers are added. Put all on the fire to warm through, but not to boil. Smother the boiled neck of mutton in this sauce, or serve the sauce in a boat.

Caper Sauce. No. 2.

Chop the capers.

Make a sauce of a little white stock and a bit of butter worked in flour, and boil quite smooth; strain it, lest it should be lumpy; then add the capers and a spoonful of vinegar.

Caper Sauce. For another Caper Sauce, see Neck of Mutton No. 1, under Meat. "Demi-glace" Sauce.

Is a sauce of first stock - if out of first stock use second stock - with glaze melted in it (see Roux, Browning, and Glaze), half and half of each; or first stock half reduced to glaze. "Devil Sauce" - German. (Mrs. Goodwin's German Cook.) To be used uncooked, mixed to a paste, and rubbed over broiled mutton cutlets, kidney, or steak. ¼ lb. of fresh butter, 2 dessertspoonfuls of dry mustard (half that if not wanted so hot), a teaspoonful of Worcestershire sauce, a little mushroom catsup, a little white pepper, cayenne pepper, and salt. Mix all well together in a basin, and spread on the cutlets, &c., just before sending to table.

Duxelles Mixture for Sauces. See footnote to Cutlets No. 4, under Meat - Mutton. German Sauce for a "Blanquette de Veau."

Ingredients: 3 pts. of water, 2 lbs. of beef, 3 lbs. of veal from the fillet, and some trimmings of poultry, seasoned with very little salt, 1 carrot, and some turnips. When all is half cooked, mix 3 tablespoonfuls of flour in butter and simmer all together for 10 minutes without browning; mix with the stock, taking care that it does not boil at first, to prevent lumps or roughness from forming. Boil it afterwards till quite done, then take out the meat, and pass the sauce through a sieve into a perfectly clean saucepan. Put it on the fire again, skim off the fat, and reduce sauce to two-thirds of the original quantity, stirring with a wooden spoon that the sauce may not adhere to the pan.

When reduced to this point, break 4 yolks of egg, diluting them with the sauce, which must not boil at the time of mixing in the eggs. Simmer afterwards on a slow fire for 6 minutes, and add to the blanquette of veal, adding also a piece of butter of the size of an egg, and the juice of a lemon, and serve.

Half-glaze. See "Demi-glace"Sauce.

Horse-radish Sauce. No. 1. For Boiled Beef. (Danish.) Enough for 3 people.

Have a dessertplateful of horse- radish scraped and ready. Warm a small enamel pot, then put into it a good tablespoonful of butter, let it half melt, add a teaspoonful of flour, mash this in the pot until heated through, then add the horse-radish, and stir it well, pouring in by degrees a teacupful of liquid stock; add ½ teaspoonful of salt, one of brown sugar, one of vinegar, the whole to simmer slowly for a few minutes and then be put in a sauce-boat. This sauce should be made just before serving.

Horse-radish Sauce. No. 2. (Beechwood.) For roast beef.

Grate about a teacupful of horse-radish; mix it with a little thick cream, a little mustard, vinegar, cayenne pepper, and salt, very little of these last two ingredients. Serve in a sauce-boat.

Horse-radish Sauce as used for "Russian Cutlets," see under Meat - Beef. Italian Sauce. A brown sauce, sometimes used in making others. See Italian Brown Sauce, under Sauces for Poultry.

Maître d'Hôtel Sauce.

For veal - also used for fish and for eggs, &c.

This should only be made just when wanted as it cannot be kept hot. Rub well together 2 ozs. of fresh butter and a large teaspoonful of flour. Put it into a stewpan, with a kitchen ladleful of good white stock and a teaspoonful of green leaf (only) of parsley, chopped very fine.

Set it on the fire; stir all the time till it nearly boils; then take it off and still stir it, adding a good ounce of fresh butter, a teaspoonful of lemon-juice, and a little pepper and salt. Keep stirring till it has rather a frothy appearance. Serve at once. Maître d'Hôtel Sauce for beefsteak sautéed in butter or grilled. See Maître d'Hôtel Sauce for Salmon Cutlets, among Sauces for Fish.

Mint Sauce for Lamb. No. 1.

Wash, dry in a cloth, and chop fine a handful of green mint. Mix a gill of vinegar and 2 tablespoonfuls of sugar well together. Add the mint. Serve in a boat. Mint Sauce. No. 2. (Mrs. Wellington. 1878.) In the morning make a good syrup of 4 pt. of cold water to ¼ lb. of sugar. Do not cover the saucepan when you put it on the stove. Stir the syrup, and let it come to the boil; skim well. It should stand ¼ hour on the stove; then add 3 tablespoonfuls of French vinegar, and let it boil. Next set it aside to cool in a basin. Chop fine a handful of mint, and add it when the syrup is cold, for should the liquid be warm when mint is added, it will cease to look green. Mushroom Sauce - Grillon's, much used for meat. See Sauces for Fish. Onion Sauce. No. 1.

For all joints of mutton.

Peel 1 doz. onions, boil them in water, and pass them through a sieve. Put them into a stewpan, add a little cream, pepper, and salt, and warm them up. Serve in a sauce boat.

Onion Sauce. No. 2. (Mrs. Sherwood's.) A large sauce - boatful for a leg of mutton.

Take 2 large onions, peel and slice them, and put them in a pan, with half ½ oz. of butter, also ¼ pt. of milk. Boil to a purée, and stir now and then. Pass it through a hair sieve.

In a clean pan put rather a larger piece of butter than before; melt it, and add a teaspoonful of flour; stir together over the fire till smooth; add purée; make it boil; add pepper and salt, and a tablespoonful of cream.

Oyster Sauce, Brown, for Beef Steaks. (Mrs. Thomas.) (Quantity for 2 couples or for 3 bachelors!) Take 2 doz. small "natives" and simmer them 2 minutes in a stewpan, just as they come from fishmonger. They must not boil, or they will be tough. Take off the "beards" and horny part, and put the oysters themselves on one side into cold water till wanted. The oysters will merely require draining on a sieve and warming up in the sauce at the last.

Stew the "beards" and horny parts 20 minutes by themselves to draw out the flavour, pass the latter through a sieve on to a plate, but not the liquor. Take the "beards" out of the liquor, and throw them away. Now make a brown roux by melting 2 ozs. of butter and mixing and cooking 3 minutes with it 1 oz. of flour. You must stir all the time, that it may not burn. When cooked add a teacupful of good brown stock, and flavour with a little of the oyster liquor. Taste to see that it is not too salt, for fishmongers will keep their oysters in salt and water. If you have opened the oysters at home, the whole of the liquor would give it a fine flavour. Now add the purée of horny part; let it come to the boil. Let it boil gently 5 minutes, skimming all the time to get rid of the grease from the roux. Drain the oysters from the cold water in which you have kept them meantime, and add whole, just in time to heat through before serving. Pimento Powder for Hot Sauces. See Provence Sauce. "Poivrade Sauce."

This is the foundation of sauce for Mutton "Reform Cutlets," and many others. Take the red part of carrots and 1 onion, a little lean ham, 1 bay-leaf, and parsley, and fry all in as little fresh salad oil as possible. The quicker they are done the better will be their colour. Add a teaspoonful of sugar and a few peppercorns. Finish in a little stock, and when stewed soft enough, pass through a tammy. (For "Reform Cutlets" see Mutton, under Meat.) "Poor Man's Sauce."

Boil a shallot in a little vinegar, and then add some brown sauce, Spanish sauce is best. It does not require thickening. "Portarlington Sauce." See Game "Polpette," under Game. Provence Sauce, "Sauce Provençale Chaude." (Cataldi.) A hot white sauce for braised pork chops, also for pork cutlets - latter not "panés."* The yolks of 2 eggs are put into a small stewpan in the bain-marie with about 2 teaspoonfuls of Sauce Velouté (see Sauces for Meat). Stir it together till it becomes thick; then add 4 tablespoonfuls of fresh olive oil and 1½ a teaspoonful of pimento powder ("piment enragé"), a powder made of mace and cloves, peppercorns, cayenne pepper, pepper, and shallot (the French use garlic), the whole thoroughly pounded, no lumps, and mix together. * Bread-crumbed and fried.

Season and serve.

Beware of lumps, if the sauce is home-made!

Reform Sauce. "Sauce à la Réforme." (Cataldi.) This is an "Aigre-doux," i.e., sour - sweet sauce, for Loin of Mutton No. 3, dressed like Roe Venison after lying some days in a marinade, see Meat. 4 spoonfuls of Spanish sauce, 1 tomato sauce, 2 teaspoonfuls of red currant jelly, a piece of glaze the size of half an egg, and a little port wine. Let all boil together for about 5 minutes; season, and strain through a tammy. Have ready some hard-boiled white of egg and some gherkin, both cut in shapes like a half-moon.

Warm them up in the sauce, and serve with the cutlets. Use this sauce also for Roe Venison cutlets. "Sauce Béarnaise." Two Ways. (A. Emslie. 1887.) For grills, i.e., chops, steaks, spatchcock chicken, or any "devilled" dishes. (a) This requires very careful cooking, as, if it boils, the sauce is spoiled, so it should be done in a bain-marie.

Put the yolks of 2 eggs in a well-tinned saucepan with 2 tablespoonfuls of thick cream, 1 oz. of butter, pepper and salt, and a dessertspoonful of lemon juice. Stir all well together over a slow fire till it looks firm and creamy. Serve under the meat, or in a sauce-boat. (b) Stir 2 yolks till they thicken with 2 ozs. of butter whisked in. Then add 2 or 3 drops of anchovy and a teaspoonful of melted glaze and a little of the green of parsley, if liked. "Sauce Espagnole." See Spanish Sauce.

Sauce for Calf's Head Rolled. See Calf's Head, No. 3, under Meat - Veal. Sauce for Filletted Veal Steaks. (Mrs. Caswell.) Ingredients: A little brown sauce (it must be good), a lump of glaze the size of a walnut, 2 yolks of egg in a little butter, which are warmed together and added to the sauce and seasoning; add a squeeze of lemon at the last. The steaks are sautéd.

Sauce for Macaroni Pie. 1½ ozs. of butter half melted in a pan. Add half an onion, 1 clove, a bit of mace, half a bay-leaf, a bit of thyme, ½ oz. of ham, all to fry together. Fry till browned; then add 1/2 tablespoonfuls of flour to cook with 12 pts. of stock. Simmer 1 hour; then strain. Add some cream when you take the pan off the fire. The sauce must be rich.

Serve the Macaroni pie (see Meat Puddings and Pies) very hot. Sauce for "Mutton to taste like Venison." See Neck of Mutton No. 6, under Meat - Mutton.

Sauce for Pettitoes. No. 1. Mrs. Dick's "Hollandaise." Put a little butter and flour in a stewpan on the fire; then add a little cream, salt and pepper, also very, very little Worcestershire sauce and the yolks of 2 eggs. Make this into a custard, and send very hot to table in a boat. Sauce for Pettitoes. No. 2. (Isa. Emslie. 1890.) Put a breakfast pat of fresh butter on to brown; add to it savoury herbs - lemonthyme is best a little chopped uncooked ham, fat and lean, 2 cloves, and a bit of allspice, all to cook from 5 to 10 minutes to extract their flavour; then stir in a dessertspoonful of flour and let it cook 3 to 5 minutes, stir all the time; add 1 pt. of chicken or of second stock and stir on till it boils; then draw to one side to simmer, uncovered, for an hour.

Next take off and strain the sauce through a fine strainer; add a good pinch of sugar and a very little salt if any is necessary (but the pettitoes have been lying in salt), a teaspoonful of mushroom catsup, and a piece of glaze the size of 2 walnuts; strain again hot on to the hot dish.

If wished for, add a little gherkin minced the size of carraway seeds; put the gravy on the dish first, then the pettitoes, jointed, one side being covered with Veal quenelle mixture (see Pettitoes No. 1, under Meat - Pork, and for Veal forcemeat see recipes for Veal Quenelles, under Meat - Veal).

Sauce for Sheep's Head. See Sheep's Head No. 5, under Meat - Mutton. Sauce for "Tête de Veau en Tortue." (Cataldi.) Thick, rich Spanish Sauce (see Spanish Sauce, No. 1) added to 2 wineglassfuls of veal stock; reduce over a sharp fire; season with a grain of cayenne, salt, pepper, and a grain of nutmeg; flavour with mushroom peelings, or if you have button mushrooms serve them whole in the dish.

Pass the sauce through a tammy; taste and see if it wants any more flavouring; pour hot over sliced Calf's Head No. 1 (see Meat - Veal) just as you dish it. Sauce for "Tête de Veau farcie." See Calf's Head No. 2, under Meat - Veal. Sauce for Veal Tendrons. (Mrs. Weston.) Melt a little butter in a stewpan; add a tablespoonful of flour. Mix them over the stove; then add as much stock as will make it into a sauce; then add a little parsley, celery, and very little onion, a shallot, also a few mushroom peelings. Let it simmer for 20 minutes; skim it well.

Pass it through a tammy, add peas, and serve. (For Veal Tendrons recipe see Meat - Veal.) "Sauce Gourmet" for a Fillet or Steaks Sautéd or Fried. Chop and fry 2 onions in butter till brown; then add a spoonful of glaze and a spoonful of vinegar, a little chopped parsley and cayenne, also 1 oz. of butter cut in tiny bits and dropped in. At the last have some beef marrow, and add it to the sauce, with which you may cover the steaks if you like, or merely put on the dish with steaks on the sauce.

This marrow must be very fresh, and cut into dice and blanched before you add it. "Sauce Piquante." A Sharp Sauce for Fried Pettitoes. (Mrs. Caswell. 1882.) This sauce looks quite clear.

Chop some raw onion fine, and reduce it over the stove in 2 tablespoonfuls of vinegar till nearly dry; then add a spoonful of Spanish sauce, also a piece of glaze the size of a walnut, chopped gherkins, chopped capers (I prefer no gherkins, only capers very small - C.C.), and parsley, just at the last minute. [Pettitoes are useful first this way; second appearance as crumbed mince, no bones; third appearance as croquettes.] Sauce Provençale. See Provence Sauce. "Sauce Robert." No. 1. (Mrs. Thomas.) A brown sauce for pork cutlets, pettitoes, beefsteak, &c. See Pork Cutlets No. 2, under Meat.

First, make a Sauce Tournée (for this see Sauces for Fish), then put it aside till ready for it.

Next, make 2 ozs. of fresh butter hot in a stewpan; add to it 8 large onions previously sliced and chopped; "sweat" them by the side of the fire, stirring and turning them and shaking the pan gently lest they should burn. To brown well, they will require from 20 to 30 minutes; drain on a sieve, and add ½ pt. of good stock. Let all simmer ½ hour at one side of the stove; then, if the sauce is for pork cutlets, put a good half of the onions through a sieve, keeping the rest back for the centre of the dish. Thicken with the Sauce Tournée, and let all boil 10 minutes, skimming carefully. When the cutlets are dished, add the juice from them, free from fat, to the made sauce; season, but just before seasoning add, if you like, ½ teaspoonful of mushroom catsup and ½ teaspoonful of Harvey's sauce.

But if the sauce is for Pettitoes put the whole of the onions through the sieve, thicken with Sauce Tournée, and let all boil gently 10 minutes, skimming carefully. "Sauce Robert." No. 2. ["Rather call it my brown sauce," said Mr. Taton, an invention of his own, not "Sauce Robert" at all!] For pork cutlets or for mutton cutlets. See also Veal Cutlets No. 1. Make a good brown roux; 1 oz. butter to a spoonful of flour, add some stock to it, 1 carrot, 1 onion, and some celery, all 3 sliced, also a very few herbs, thyme, green parsley, knotted marjoram, and a little ham. This should make ½ pt. of sauce. To boil ½ hour; when made, set it on one side till wanted. This as it is skimmed and strained, is good for veal cutlets or mutton cutlets braised. Now take a shallot and chop it fine (and for pork cutlets add a teaspoonful of chopped sage, but not if your cutlets are mutton).

Put shallot (and sage) into a small stewpan with 2 tablespoonfuls of stock, and stew together 5 minutes; then add the ½ pt. of brown sauce prepared as above, season with a little salt and pepper, add a pinch of sugar, and stir it well in. Let all boil well up together.

Strain through a tammy before you serve with egged and bread - crumbed cutlets. "Sauce Velouté." (Cataldi.) Mrs. Thomas says, "For this white sauce take white roux as for Béchamel sauce; to it add white stock, mushroom, ham, a blade of mace, a small bouquet, carrot, onion, bits of turnip, any essence of white roast meat or braised brown meat or Demi - glace, and a liaison if you like."

It is kept white by having a greater proportion of veal or chicken broth, or both, than of beef stock. The flour is not browned. "Soubise" Sauce. No. 1. For Braised Mutton Cutlets. Two Ways. (a) Peel 6 Portugal onions, slice them very thin, and blanch them over a sharp fire that they may not lose their white colour, if watery they must be boiled in butter; strain them, and pass them through a tammy. Reduce the mixture alone a little; then add 3 tablespoonfuls of good white Béchamel sauce; add 4 tablespoonfuls of cream, and reduce the mixture again to a thick substance; season with pepper, salt, and nutmeg. It should be thicker than a purée. [The soubise cutlets should be half cooked ("sautéed") some hours before, if not the day before, they are wanted, so as to be quite cold. When you prepare them for dinner they must be trimmed, and braised in stock; glaze them over with a brush whilst they are braising, and make them set in the oven.] (b) Make a Soubise sauce same as Onion Sauce No. 2, but use no milk with the onions and butter, which are drawn in a covered stewpan, and passed through a sieve; make the white roux of ½ oz. butter to a tablespoonful of flour; add ½ pt. of thin cream to the roux, and let it boil. If the onions are not very sweet, add 1½ teaspoonful of sugar to the purée, before adding the roux, also a little white pepper. Soubise Sauce. No. 2. For Soubise Cutlets. (Mrs. Thomas.) Slice 6 or 8 onions, and put them in a stewpan with ½ oz. of butter, a breakfastcupful of milk, 1 lump of sugar, and a pinch of salt; cover close, and let all stew gently till quite tender (1½ hour at least); shake the pan frequently to prevent it from burning; then drain the onions on a sieve, but keep the liquor (butter and milk) that runs from them to use later. Pass the onions through the sieve into a clean basin. Now make a white roux in a clean pan, so: Melt and work well together ½ oz. of butter with a dessertspoonful of flour, but do not let it brown; add a teacupful of white stock and 2 spoonfuls of the oniony buttered milk which you drained from the onions, also a little pepper and salt.

Just before serving, add the sieved onion, and give a boil up, then add a teacupful of warmed cream.

Serve at once, as it will get oily if kept. Serve in the centre of the Soubise cutlets, cooked like Mutton Cutlets No. 8 (see Meat).

Spanish Sauce, No. 1. "Sauce Espagnole." (Cataldi.) (Often referred to as an ingredient in other sauce recipes.) First make a brown roux of the quantity required, then add some beef stock (first stock, please), and keep on stirring it till it boils. The sauce should then be allowed to simmer for about an hour. Skim it, and pass it through a tammy cloth. Use as Sauce for Mutton Cutlets No. 3 (see Meat - Mutton). Spanish Sauce, No. 2. 1 oz. butter in a stewpan. Place it on the stove; stir in as much flour as it will work up. Let it become rather brown; then take it off the fire, and mix in well a little good brown stock. When smooth add more stock till it is about the thickness of melted butter; stir until it boils.

Add mushrooms, trimmings of truffles, a little parsley and thyme, an onion, a small quantity of chopped ham, some pepper, a bay-leaf, a blade of mace, and 2 cloves; set it by the side of the fire to boil slowly, and take off the scum as it rises. When the sauce is strong and clear, pass it through a tammy into a basin. Sultana Sauce for Roast Pork or for Roast Sucking Pig. (Cataldi.) This is better than currants and apple sauce. (For recipe for Sucking Pig, see under Meat - Pork.) Swell 2ozs. of sultana raisins in sherry; next put them in a stewpan on the fire; add some pounded sugar and a piece of glaze the size of half an egg. Sugar and glaze must on no account be alowed to boil, but must just melt and mix well.

Add these ingredients to the gravy of the pig, and serve the sauce in a boat for the loin of pork, but round a sucking pig.

This same sauce, omitting the pork gravy and adding sweet spices, is good for tongue, "Langue au jus" (see Meat - Beef).

Tarragon Sauce. See Turin Braised Beef, under Meat.

Tartar Sauce. No. 1.

This cannot be made so well without ice.

Place the yolks of 6 eggs and a teaspoonful of made mustard in a basin on the ice, and work it well with a whisk. Add a little cayenne and salt. Whisk in gradually nearly 1 pt. of the best salad oil; whisk it quickly; add a tablespoonful of tarragon and one of chilli vinegar, with lemon-juice to make it very sharp, and chopped herbs.

Place the dish on the ice, and continue to work the sauce, as it should be very stiff. Tartar Sauce. No. 2. Sir William Stuart's. (The Hague. 1887.) Put 2 raw yolks of egg in a basin, with pepper and salt. Work with a wooden spoon or whisk, adding fresh salad oil drop by drop, also a little tarragon vinegar, alternating them.

Go on till there is enough sauce; then add finely - chopped fresh tarragon and chervil. Remember to keep stirring all the time you add the drops of oil and vinegar. Serve this sauce cold, in a sauce-boat, with broiled neck of mutton chops without gravy.

If liked, add a little French mustard and essence of anchovy besides the green tarragon and chervil chopped fine, and a little chopped onion. Tartar Sauce. No. 3. Thomas House. (1891.) Place 2 yolks of egg in a basin; add a little pepper, salt and dry mustard; work in, very gently, enough salad oil to make it very stiff; then thin it by mixing in gradually some French vinegar and a few drops of tarragon vinegar and chilli vinegar, a tablespoonful of cream, and a very little Worcestershire sauce. Tartar Sauce. No. 4. Tillypronie.

Ingredients: 4 yolks of egg, a teaspoonful of mustard, a saltspoonful of salt, 2 shallots, olive oil, tarragon vinegar, pepper and cayenne.

Break the yolks into a pan, and add salt and mustard. Stir in, alternately and very gradually, a tablespoonful of oil and a teaspoonful of tarragon vinegar, lastly the chopped shallots or green parsley-leaf, or small cress, no stalk.

Tartar Sauce. No. 5. "Sauce Tartare à la Carême." "Mettez dans une moyenne terrine une cuillerée à bouche de sauce Allemande (maigre pendant le carême), une idem de moutarde fine, deux jaunes d'œufs frais, un peu de sel, de poivre, et de muscade ràpée. Après avoir bien remué ce mélange, vous y mélez peu à peu deux grandes suillerées d'huile d'Aix, une demie de vinaigre à l'estragon, puis une pointe d'échalote hachée et blanchie, un peu d'ail, et une cuillerée à bouche d'estragon et de cerfeuil haché. Observation: Cette sauce doit être relevée d'assaisonnement; elle sert pour les entrées indiquées à la Tartare." (For "Allemande" Sauce, see Sauces for Poultry.) Thick Sauce for Cutlets. No. 1.

Take ½ pt. of first stock, add 3 slices of carrot, 3 young onions, the peel of ½ doz. mushrooms, 1 stick of celery, and a bunch of herbs (viz., 1 sprig of parsley, 1 of thyme, 1 of sweet marjoram, and a bay-leaf). Simmer 1½ hour, adding more stock if wanted; then strain it. In another stewpan make a roux of 1 oz. of butter to a spoonful of flour. Mix in the usual way, and cook a minute or so. Add the sauce hot to mix and blend, and pass all through a tammy. It may now be put aside for a few hours or till next day whenever wanted.

At dishing time heat again, and season with a little pepper and salt. Thick Sauce for Cutlets. No. 2. (Transparent).

The same to begin with as Thick Sauce for Cutlets No. 1, but boiled down with vegetables almost to thick half-glaze. Mix a small teaspoonful of arrowroot with enough cold water to wet it, and stir it in when the sauce boils up after being strained. Season, and it will be ready.

Tomato Sauce. No. 1. (Bottled).

Pull off their stalks, and put the tomatoes into a stewpan on the fire or in the oven till tender; then run them through a sieve and return them to the stewpan. To 6 doz. tomatoes add 6 cloves of garlic, 3 or 4 blades of mace, a teaspoonful of cayenne, and ½ pt. vinegar. Boil all together till as thick as onion sauce, and add a spoonful of salt. Put the sauce into wide - mouthed bottles, cork down, and tie a bladder over.

When required for use, take the best stock, a piece of butter, and some flour with some of this tomato sauce, and boil it up.

Tomato Sauce. No. 2. (for Bottling).

Take 6 doz. tomatoes without stalks, 6 cloves of garlic, with 6 chillies; put all in a saucepan with a small tumbler of water. Boil till the skins curl up, and till the tomatoes have thoroughly melted. Take off skins.

Then pass all through a sieve into a saucepan, with a full pint of vinegar and a handful of salt. Boil till reduced more than half. When it no longer adheres to the spoon it will have boiled long enough and can be bottled.

Tomato Sauce. No. 3. "The Duke of Cumberland's." (As given by Mr. Courtnay.) Take ½ sieve of tomatoes, break them in pieces, and add to them ³¼ lb. of lean ham cut in very thin pieces.

Peel and cut in halves 1 oz. of shallots and 12 oz. garlic; add a handful of salt. Boil all together for 2 hours; then rub through a hair sieve. When cool put into it a teaspoonful of cayenne pepper and 1½ pt. of vinegar (or rather less of both these).

This sauce is used with Mutton Cutlets No. 10 (see Meat - Mutton). Tomato Sauce. No. 4. French. "Prenez 15 tomates dans une casserole, un peu de bouillon, du sel, du gros poivre; vous les ferez cuire, et reduire; quand vos tomates sont épaisses, vous les passez comme une purée dans une étamine; un moment de servir vous y mettez gros comme un œuf de beurre, que vous ferez fondre dans votre sauce. Avant de la servir, voyez si elle est assaisonnée et de bon gout."

Tomato Sauce. For other recipes see Tomato Sauces, under Sauces for Poultry. Vinegar Sauce. (Mr. Taton. 1859).

A brown sauce for egged and crumbed Mutton Cutlets No. 6 (see Meat - Mutton). Take 2 ozs. of butter, a little sliced celery, the red part of a carrot, an onion, a sprig of parsley, and a piece of thyme. Let all simmer gently ½ hour without water or stock; this is to draw out the flavour. Next, add a small dessertspoonful of English vinegar and as much good stock as you require; give it a boil up, skim, and strain. [This "Vinegar" cutlet sauce is excellent for salmon trout if you add 1 anchovy, previously well washed, boned, and scraped, to the other ingredients at the first, also a glass of sherry, latter added when you add the stock; also a little cream at the last, for salmon trout only.] White Sauce. (Mrs. G. Humphreys.) This should be made quickly; it is very good when stock cannot be ready in time. Mix together very smoothly ½ pt. of cream, ½ teacupful of milk, ¼ lb. of butter, a little lemon peel and a little mace, about 3 tablespoonfuls of sherry or Madeira, not very sweet, a few drops of lemon juice, and sufficient flour to make it of a proper substance. White Sauce. For another, see Veal Cutlets No. 1, under Meat - Veal. LIST OF SOME SAUCES APPROPRIATE FOR VARIOUS Beef, Boiled