“Epicurean cooks sharpen with cloyless sauce his appetite”
ARROWROOT SAUCE
- 2 ozs. (2 heaping tablespoonfuls) arrowroot
- 2 tablespoonfuls sugar
- ½ pint (1 cup) water
- ½ pint (1 cup) milk
- 1 teaspoonful rose extract
Mix the arrowroot with the water in a small earthenware pan, add the milk, sugar, and boil for four minutes; add the rose extract or any flavoring preferred.
BÉCHAMEL SAUCE
- 1 pint (2 cups) milk
- 1 small carrot
- 1 celery stalk
- 1 small onion
- 2 tablespoonfuls flour
- 2 tablespoonfuls butter
- 1 bay leaf
- 12 whole peppers
- 1 gill (½ cup) cream
- Salt and pepper
Wash and prepare the vegetables, then slice them. Put them into an earthenware dish with the milk, whole peppers, and bay leaf, and let them cook in it until it is well flavored. Melt the butter in another pan, stir in the flour smoothly, then strain in the milk, and stir it over the fire till it boils; then let it simmer for ten minutes. Next strain it, return it to the pan, reheat it, season it to taste, and, lastly, add the cream, taking care that it does not again reach boiling point.
BROWN GRAVY
- ½ pint (1 cup) water
- 1 blade mace
- 1 shallot or small onion sliced
- 1 heaping teaspoonful flour
- 1 oz. (1 heaping tablespoonful) butter
- ½ teaspoonful meat extract
- 1 tablespoonful mushroom ketchup
- ¼ teaspoonful kitchen bouquet
- Salt and pepper
- 1 teaspoonful lemon juice
- 1 bay leaf
- 1 wineglassful port wine
Melt the butter in a fireproof dish, then fry in it the onion or shallot, sliced, add the flour, and brown it also, add all the rest of the ingredients except the wine, allow to boil for eight minutes, strain, add the wine, reheat, but do not allow it to boil, and serve.