Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

a saucepan with a quart of good fresh milk, six pepper-corns chopped fine, and a little salt; set on the fire and boil five or six minutes, stirring the while; take off, mash through a strainer or a sieve, and it is ready for use. A bread-sauce is really a very poor sauce. Its insipidity is concealed by the great amount of pepper that it contains. _Brown Butter, or Beurre Noir._--This is butter set on the fire in a frying-pan and left till it turns perfectly brown, then a few sprigs of parsley are dropped in it, fried half a minute, and it is ready for use. It is sometimes used with vinegar, but in that case it is described in the receipts. _Caper._--Mix well together, cold, in a small saucepan, two ounces of butter and a tablespoonful of flour; then add a pint of broth, set on the fire, stir, and when thickening, add capers to taste, whole or chopped; give another boil, take from the fire, add salt, the yolk of an egg beaten with a teaspoonful of water, mix and serve. _Celery._--Proceed as for a caper-sauce in every particular except that you add three or four stalks of celery chopped fine, and then boil ten or twelve minutes, and strain it before using. _Colbert._--Set half a pint of meat gravy on the fire, in a small saucepan with half a dozen mushrooms and one or two truffles chopped fine (the latter, if handy), boil gently five minutes, add one ounce of butter, stir, and when the butter is melted and mixed with the rest, it is ready for use. _Coulis of Fish_, _or Fish Gravy_, is one and the same thing. Boil hard four eggs, and put the yolks in a mortar. Take a pike weighing about two pounds, clean, prepare, and broil it as directed; split it open, take all the bones and skin off, put the flesh in the mortar with the yolks, and pound the whole, and knead it with a little butter. Place a little butter, of the size of a walnut, in