SAUCE À LA REGENCE.
Place one cupful of fish liquor in a sauce-pan with the red part of half a carrot, half an onion, a small piece of turnip cut in thin stripes, an inch in length. Boil till tender, then add two ounces of browned flour and butter, pepper and salt. This sauce will do for stewed fish.
ECONOMICAL MADE-DISHES.
HASH OF MUTTON.
Take some slices of mutton from a cold joint, as many as are required. Season with pepper and salt, and make a sauce as follows: Place in a sauce-pan one ounce of flour, one ounce of butter, and brown it over the fire. Then add a breakfast-cupful of stock. Keep stirring the sauce while pouring in the stock, boil for a few minutes, add mutton and a few drops of Harvey’s sauce, and a few green capers. Next, have a dish with a border of mashed potatoes, or a border of rice; egg on the top, and brown in the oven. Dish the mutton. In the centre, on the top, place a few tomatoes that have been stewed in a glass of water, with half-an-ounce of butter, pepper, and salt. Place the tomatoes whole on the top of the dish.
HEDGEHOG OF MUTTON.
Boil two ounces of macaroni till soft, and put it on to boil in cold water. When it is boiled, cut it in short pieces; grease a pint basin, and stick the macaroni round the bottom and sides of the basin. Next, take one ounce of butter, one ounce of flour, and brown; add a tea-cupful of stock, a few chopped mushrooms, a few leaves of parsley, pepper, and salt, half-pound of cold mutton minced fine, put into a basin and steam for fifteen minutes, and serve with a brown sauce.