Page:Mrs Beeton's Book of Household Management.djvu/283

Rh but if they are constantly stirred they brown less quickly. Add the water or stock, stir until it boils, simmer for 10 minutes, then season to taste, and use. A few drops of browning (see page 214) may be added when the sauce is too light in colour.

Time.—25 to 30 minutes. Average Cost, 2d. without the stock.

Ingredients.—1 pint of the liquor in which the head was boiled, 2 ozs. of butter, 1½ ozs. of flour, 1 dessertspoonful of finely-chopped parsley, the juice and finely-grated rind of ½ a lemon, 1 onion sliced, salt and pepper.

Method.—Fry the onion in the butter until well-browned, sprinkle in the flour and brown it also, then add the stock. Simmer gently for ½ an hour to reduce, then strain. Return to the saucepan, and add the parsley, lemon-rind, lemon-juice, and seasoning to taste, make thoroughly hot, and serve.

Time.—From 50 to 60 minutes. Average Cost, 3½d.

Ingredients.—¾ of a pint of stock, No. 7, 1 large carrot grated, 1 oz. of butter, 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of lemon-juice, salt and pepper.

Method.—Melt the butter in a saucepan, add the carrot, and let it cook gently for 10 minutes. Add the stock, season to taste, and simmer gently for ½ an hour. Return to the saucepan, strain, add the parsley and lemon-juice, bring to the boil, and use as required.

Time.—45 to 55 minutes. Average Cost, 7d.

Ingredients.—1 glass of port, 2 tablespoonfuls of good brown sauce, 1 dessertspoonful of mushroom ketchup, 1 dessertspoonful of pounded white sugar, 1 tablespoonful of lemon-juice, ½ a teaspoonful of cayenne pepper, ½ a teaspoonful of salt.

Method.—Mix all the ingredients thoroughly together and heat the sauce gradually, by placing the vessel in which it is made in a saucepan of boiling water. Do not allow it to boil, and serve directly it is ready. This sauce, if bottled immediately, will keep for a fortnight, and will be found excellent.

Time.—15 minutes. Average Cost, 10d.