Modern cookery for private families

pint of boiling cream. For the best kind of white sauce, see béchamel, page 107. Good pale veal gravy, 1/2 pint; third of 1 lemon-rind: 15 to 20 minutes. Freshly pounded mace, third of saltspoonful; butter, 1 to 2 oz.; flour, 1 teaspoonful (or arrow-root an equal quantity); cream, 1/4 pint. VERY COMMON WHITE SAUCE. The neck and the feet of a fowl, nicely cleaned, and stewed down in half a pint of water, until it is reduced to less than a quarter of a pint, with a thin strip or two of lemon-rind, a small blade of mace, a small branch or two of parsley, a little salt, and half a dozen corns of pepper, then strained, thickened, and flavoured by the preceding receipt, and mixed with something more than half the quantity of cream, will answer for this sauce extremely well; and if it be added, when made, to the liver of the chicken, previously boiled for six minutes in the gravy, then bruised to a smooth paste, and passed through a sieve, an excellent liver sauce. A little strained lemon-juice is generally added to it when it is ready to serve: it should be stirred very briskly in. DUTCH SAUCE. Put into a small saucepan the yolks of three fresh eggs, the juice of a large lemon, three ounces of butter, a little salt and nutmeg, and a wineglassful of water. Hold the saucepan over a clear fire, and keep the sauce stirred until it _nearly_ boils: a little cayenne may be added. The safest way of making all sauces that will curdle by being allowed to boil, is to put them into a jar, and to set the jar over the fire in a saucepan of boiling water, and then to stir the ingredients constantly until the sauce is thickened sufficiently to serve. Yolks of eggs, 3; juice, 1 lemon; butter, 3 oz.; little salt and nutmeg; water, 1 wineglassful; cayenne at pleasure. _Obs._—A small cupful of veal gravy, mixed with plenty of blanched and chopped parsley, may be used instead of water for this sauce,