Bread Sauce
¹⁄₂ pint milk
1 tea-cup bread-crumbs
1 onion
2 pepper-corns
1 tea-spoon butter
Slice the onion and boil it in the milk with the pepper-corns until very tender. Strain off the milk and add it to the bread-crumbs which should be made from stale bread and be very finely grated. Allow the sauce to stand covered for a few minutes. Add the butter. Stir in thoroughly. Season and serve very hot.
Celery Sauce
1 large head of celery
¹⁄₂ pint milk or cream
1 table-spoon white roux
Use the best of the celery only. Cut it in small pieces. Cook it in water until very tender. Put through a sieve. Add it to the cream or milk. Thicken with a small table-spoon white roux (see [p. 12]). Season.
Gooseberry Sauce
(For Duckling or Goose)
1 gill spinach juice
¹⁄₂ pint stock
¹⁄₂ pint gooseberries
1 table-spoon sugar
1 tea-spoon butter
Cook the gooseberries till tender. Rub them through a sieve. Put them in a sauce-pan on the fire. Add the sugar (more if preferred) and butter. When thoroughly mixed, add the stock with which the spinach juice (see [p. 104]) has been mixed. Make very hot.