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Sweets and Cakes: Sauce

No. 226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.) One dessert-spoonful to a quarter pint of ordinary brown or white stock. It may be thickened by a roux made by frying two ounces of butter with two ounces of flour.

No. 227. Sauce for Venison, Hare, &c.

Two dessert-spoonsful of New Century Sauce to half a pint of game gravy or sauce, and a small teaspoonful of red currant jelly. No. 228. Tomato Sauce Piquante Fry three medium-sized tomatoes in one and a half ounce of butter. Pass this through a sieve, then boil it up in a bain-marie till it thickens, and add one dessertspoonful of New Century Sauce.

No. 229. Sauce for Roast Pork, Ham, &c.

Add to any ordinary white or brown sauce one dessertspoonful of New Century Sauce 1 The New Century Sauce may be bought at Messrs. Lazenby's, Wigmore Street, W. and two of port or Burgundy ounces of flour, and add if the sauce is brown, two of Chablis if white.

No. 230. For masking Cutlets, &c.

Making a roux by frying two ounces of butter with two two tablespoonsful of boiling stock. Stir in one dessertspoonful of New Century Sauce. Let it get cold, and it will then be quite firm and ready for masking cutlets, &c.