Prepare this just as white oyster sauce (No. 24); only you use brown gravy instead of cream, as in white oyster sauce.
NO. 24.—WHITE OYSTER SAUCE
Put three dozen oysters in a stewpan, without their juice, which save; mix with the oysters, half a pound of butter, thickened with flour (work it well with a spoon); season with cayenne pepper and salt, and thin with a cup of milk or cream, and a cup of oyster juice. Boil altogether for ten minutes.
NO. 25.—OYSTER SAUCE FOR BOILED TURKEY
Put three dozen oysters in a stewpan; save their liquor in a bowl; mix with the oysters half a pound of butter and flour, worked together, and season with cayenne pepper and salt; thin this now with the liquor from the oysters and a cup of cream. Let it boil ten minutes and serve on the turkey.
NO. 26.—SAUCE PIQUANT
Put a large spoonful of sweet butter in a stewpan, slice into it two onions, two carrots, a little thyme, two cloves, two eschalots and a bunch of parsley; add, if liked, a clove of garlic. Let them cook until the carrot is soft, then shake in a little flour; let it cook five minutes more, and add a cup of beef or veal stock, and half a cup of strong vinegar; skim and strain through a sieve. Add salt and pepper when boiling. This is nice on cold meat.
NO. 27.—STOCK FOR SOUPS OR GRAVIES
Break the bones of a knuckle of veal, add to it a pound of lean beef and a half pound of lean ham; stew in two quarts of water until it is reduced to one. If for gravy, add to it two carrots, two turnips and two heads of celery. When the vegetables are soft, strain and keep for use. Water added to gravies spoils them.
NO. 28.—EGG SAUCE WITH LEMON