Bread-crumbs and new milk, each 1/2 pint (or any other measure); soaked 20 to 30 minutes, or more. Salt, small saltspoonful; mace, half as much; little cayenne; butter, 1 oz.; boiled 4 to 5 minutes. 2 to 4 spoonsful of good cream (or milk): 1 minute. Or: bread-crumbs, 1/2 pint; milk and cream, each 1/4 pint; and from 2 to 4 spoonsful of either in addition.
Obs.—Very pale, strong veal gravy is sometimes poured on the bread-crumbs, instead of milk; and these, after being soaked, are boiled extremely dry, and then brought to the proper consistence with rich cream. The gravy may be highly flavoured with mushrooms when this is done.
BREAD SAUCE WITH ONION.
Put into a very clean saucepan nearly half a pint of fine bread-crumbs, and the white part of a large mild onion cut into quarters; pour to these three-quarters of a pint of new milk, and boil them very gently, keeping them often stirred until the onion is perfectly tender, which will be in from forty minutes to an hour. Press the whole through a hair-sieve, which should be as clean as possible; reduce the sauce by quick boiling should it be too thin; add a seasoning of salt and grated nutmeg, an ounce of butter, and four spoonsful of cream; and when it is of a proper thickness, dish, and send it quickly to table.
Bread-crumbs, nearly 1/2 pint; white part of 1 large mild onion; new milk, 3/4 pint: 40 to 60 minutes. Seasoning of salt and grated nutmeg; butter, 1 oz.; cream, 4 tablespoonsful: to be boiled till of a proper consistence.
Obs.—This is an excellent sauce for those who like a subdued flavour of onion in it; but as many persons object to any, the cook should ascertain whether it be liked before she follows this receipt.
COMMON LOBSTER SAUCE.
Add to half a pint of good melted butter a tablespoonful of essence of anchovies, a small half-saltspoonful of freshly pounded mace, and less than a quarter one of cayenne. If a couple of spoonsful of cream should be at hand, stir them to the sauce when it boils; then put in the flesh of the tail and claws of a small lobster cut into dice (or any other form) of equal size. Keep the saucepan by the side of the fire until the fish is quite heated through, but do not let the sauce boil again: serve it very hot. A small quantity can be made on occasion with the remains of a lobster which has been served at table.
Melted butter, 1/2 pint; essence of anchovies, 1 tablespoonful; pounded mace, small 1/2 saltspoonful; less than 1/4 one of cayenne; cream (if added), 2 tablespoonsful; flesh of small lobster.