Oyster Sauce
2 doz. oysters
3 ozs. butter
1 tea-spoon flour
¹⁄₂ pint cream
1 coffee-spoon lemon juice
Prepare the oysters and stew them in their own juice and the butter until plump and tender. Mix the flour with the cream, until perfectly smooth. Bring to the boil and let it boil two or three minutes. Add it to the oysters, etc. Stir quickly together. Season with salt, a little cayenne and the lemon juice.
Sauce Hollandaise
4 table-spoons vinegar
1 blade mace
1 tea-spoon flour
Yolks of 4 eggs
3 ozs. butter
Season the vinegar, add to it the flour and mix perfectly smooth. Add the mace. Bring to the boil and boil for two or three minutes. Take off the fire, and take out the mace. Add the butter cut in small pieces, and the well-beaten yolks. Stir continually, in one direction, over a bain marie. Serve directly the butter is melted.
Hot Sauces for Roasts, Steaks, Cutlets, etc.
Brown Sauce or Cullis
3 lbs. lean veal
1 lb. raw lean ham
1 oz. butter
6 mushrooms chopped
1 carrot chopped
1 onion chopped
Rind of a lemon
Small bouquet of herbs
1 tea-spoon allspice
1 quart brown stock
¹⁄₄ lb. brown roux