Modern cookery for private families

when it is to be served with boiled veal, or with calf’s head. FRICASSEE SAUCE. Stir briskly, but by degrees, to the well-beaten yolks of two large or of three small fresh eggs, half a pint of common English white sauce; put it again into the saucepan, give it a shake over the fire, but be extremely careful not to allow it to boil, and just before it is served stir in a dessertspoonful of strained lemon-juice. When meat or chickens are fricasseed, they should be lifted from the saucepan with a slice, drained on it from the sauce, and laid into a very hot dish before the eggs are added, and when these are just set, the sauce should be poured on them. BREAD SAUCE. Pour quite boiling, on half a pint of the finest bread-crumbs, an equal measure of new milk; cover them closely with a plate, and let the sauce remain for twenty or thirty minutes; put it then into a delicately clean saucepan, with a small saltspoonful of salt, half as much pounded mace, a little cayenne, and about an ounce of fresh butter; keep it stirred constantly over a clear fire for a few minutes, then mix with it a couple of spoonsful of good cream, give it a boil, and serve it immediately. When cream is not to be had, an additional spoonful or two of milk must be used. The bread used for sauce should be _stale_, and lightly grated down into extremely small crumbs, or the preparation will look rough when sent to table. Not only the crust, but all heavy-looking or imperfectly baked portions of it, should be entirely pared off, and it should be pressed against the grater only so much as will reduce it easily into crumbs. When stale bread cannot be procured, the new should be sliced thin, or broken up small, and beaten quite smooth with a fork after it has been soaked. As some will absorb more liquid than others, the cook must increase a little the above proportion should it be needed. Equal parts of