1 roll (stale), ½ pint clear stock; pepper, salt, ground mace to taste.
Soak the crumb of the roll in water, then strain away the water thoroughly; beat the bread to a cream, put it in a saucepan with the stock and seasoning. Bring it to the boil, then stir 2 or 3 minutes longer.
Caper Sauce (for Boiled Mutton). Time—½ hour.
½ pint liquor, 1 tablespoonful flour, pepper, salt, 3 teaspoonfuls chopped capers.
Boil ½ pint of the liquor in which the meat has been cooked, then stir the flour in carefully (as on [page ix.], hint 2). Add the seasoning and capers. If required for fish, this sauce must be made with fish-liquor or milk, instead of the liquor from the meat.
Cheap Sauce for Boiled Fish. Time—20 minutes.
1 dessertspoonful cornflour, 2 tablespoonfuls milk, ½ pint fish-liquor, 1 tablespoonful chopped parsley; salt to taste.
Mix the cornflour to a smooth paste with the milk, then add the fish-liquor; stir over the fire till the sauce boils, then add the chopped parsley and salt.
Clarified Sugar. Time—¼ hour.
¼ lb. lump sugar, 1 gill water, egg-shells.