Sauces.
A RICH BROWN GRAVY.
Take a little good beef consommé, or stock, a small piece of smoked beef, or chorissa, a lemon sliced, some chopped shalots, a couple of onions shred, a bay leaf, two or three cloves, and a little oil; simmer gently, and add a little minced parsley, and a few chopped mushrooms: skim and strain.
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SAUCE PIQUANTE.
The above may be rendered a Sauce Piquante by substituting a little vinegar, whole capers, allspice, and thyme, instead of the smoked beef and lemon; a few onions and piccalilli chopped finely, is a great addition when required to be very piquante.
A sauce like the above is very good to serve with beef that has been boiled for broth.
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A GOOD GRAVY FOR ROAST FOWLS.
Take a little stock, squeeze in the juice of a lemon, add a little mushroom powder, cayenne pepper and salt; thicken with flour.