Page:Mrs Beeton's Book of Household Management.djvu/270

226 Method.—Peel the onions, parboil them in salted water, strain and chop very finely. Return to the saucepan, stir over the fire until all moisture is absorbed, then add the stock and cook until tender. Now add the sauce, reduce until the desired consistency is acquired, add the seasoning, and serve.

Time.—About 1 hour. Average Cost, 6d. to 7d.

Ingredients.—1 pint of good white stock, 1 tablespoonful of cream, 1 oz. of butter, 1 oz. of flour, the yolks of 2 eggs, a teaspoonful of lemon-juice, nutmeg, salt and pepper.

Method.—Melt the butter in a stewpan, add the flour, stir the mixture for a few minutes without allowing it to brown, then put in the stock and stir until it boils. Let it simmer gently for ½ an hour, skim off any butter that may be floating on the top, and season to taste. Beat the yolks of the eggs and cream together, add them to the sauce, and cook gently for a few minutes until the sauce thickens, but it must not boil, or the eggs may curdle. Add the lemon, strain, or pass through a tammy-cloth, and use as required.

Time.—40 to 60 minutes. Average Cost, 1s.

Ingredients.—½ pint of stiff Mayonnaise sauce, ½ a teaspoonful made English mustard, ½ gill Béchamel sauce, ½ gill of cream, a few leaves of tarragon and chervilchervil, [sic] 1 teaspoonful of spinach greening, a pinch of cayenne or paprika pepper, a pinch of salt, ½ a lemon.