What is meant by a banbery for keeping sauces a young cook may not know. I will explain. Procure a square-topped pan almost like a roasting-pan, and fill it half-full of boiling water. Set the little pans into it, to keep sauces hot when made, and to prevent them burning. Set the sauces in with small bits of butter on the top, so as not to let a skin form.
TO MAKE BROWN SAUCE.
Take four ounces of butter, place it in a sauce-pan with four ounces of flour, and brown over the fire; then with a wooden spoon stir the sauce gradually while pouring in a quart and a pint of second stock, made in the way laid down for boiling stocks. Boil till it thickens and adheres to the back of the spoon; add a few drops of Worcestershire sauce. One-fourth of this sauce will do for a single entrée. Mushrooms can be added.
TRUFFLE SAUCE.
Mince two truffles, and place in a stew-pan with a cupful of brown sauce; boil for a quarter of an hour; add a glass of sherry.
TOMATO SAUCE.
Stew a few tomatoes in pepper and salt till tender, with the red part of one carrot. Pass through a wire and hair sieve, with two ounces of butter, into a stew-pan, one ounce of flour, and melt; add a cup and a-half of water; stir the tomato into the sauce.