Choice Cookery

any similar white wine; let the wine reduce to one gill; then mix with it half a pint of Spanish sauce and the sixth part of a saltspoonful of pepper. Strain and serve. _Robert sauce_, that excellent adjunct to beefsteak, varies again from Bordelaise, vinegar and mustard and fried onions taking the place of the wine and shallot. Chop three medium-sized onions quite fine; fry them in a tablespoonful of butter until they are a clear yellowish-brown, stirring them constantly as they fry; drain them, and put them to a half-pint of Spanish sauce, to which you add a wineglass of stock (to allow for boiling away); simmer gently twenty minutes; add a pinch of pepper; strain; then mix a teaspoonful of vinegar in a cup with a teaspoonful of mustard; stir this into the sauce. _Sauce a la Normande_ is one of the most delicious sauces for baked fish of any kind, although usually associated with sole. To half a pint of Spanish sauce add a dozen mushrooms sliced in half, a dozen small oysters with the beards removed, and a dozen crawfish, if they are to be had, or their place may be taken by a tablespoonful of shrimps picked (canned shrimps, washed and dried, answer very well), one tablespoonful of essence of anchovy, and just a dust of Cayenne pepper. Light _Normande_ is made by using bechamel instead of Spanish sauce, adding all the other materials; it is then a pale salmon-colored sauce, excellent for boiled fish. A favorite English sauce for fish, which is also brown or pink, according to whether it is intended for baked or boiled fish, is the _Downton sauce_. To three quarters of a pint of bechamel add a dessertspoonful of anchovy essence and a small wineglass of sherry, mix well, and serve. _Orange sauce_ for game is made with half a pint of Spanish sauce boiled five minutes to make it rather thicker than usual, the juice of three sweet oranges, and the peel of one. This peel must be so thinly pared as to be transparent. Boil this peel half