Slice three onions and one carrot, and put them into a sauce-pan with two whole onions and seven ounces of butter. Cook for five minutes, then add seven ounces of flour, stir, and add three quarts of milk. Put in a bunch of parsley and half an ounce of salt. Reduce for a quarter of an hour stirring all the time, then strain through a sieve. Cover the sauce with a thin layer of melted butter, and it will keep some days. When wanted boil and stir in three and a half ounces of butter for every quart of sauce.
Broccoli (Sauce for).
Mix one tablespoonful of butter in a sauce-pan with one tumbler of water and a little salt. Stir until it boils. When the flour has quite lost its raw taste, stir in two yolks of eggs, the juice of half a lemon, and half a teaspoonful of chopped parsley.
Caper Sauce. No. 1.
Mince an anchovy and dissolve it in oil and butter over a slow fire, add four ounces of capers, three tablespoonfuls of vinegar, and some chopped parsley. This sauce can be served hot or cold.
Caper Sauce ‘alla Genovese.’ No. 2.
Mince up one small onion with two ounces of capers and three-quarters of an ounce of anchovies. Brown them in a sauce-pan with a little butter, then add one cupful of broth or good gravy, a little vinegar, and a pinch of sweet herbs. Boil up twice and serve with any boiled meat.
Caper Sauce ‘alla Milanese.’ No. 3.
Take four ounces of butter, one tablespoonful of flour, pepper and salt to taste, and mix well over the fire in a sauce-pan. Do not let it boil, and just before serving add two ounces of capers and one teaspoonful of white wine vinegar.