Modern cookery for private families

this _soubise_. White part of onions, 2 lbs.: blanched 5 minutes. Butter, 2 oz.: 30 to 50 minutes. Béchamel, 3/4 to 1 pint, or more. _Obs._—These sauces are served more frequently with lamb or mutton cutlets than with any other dishes; but they would probably find many approvers if sent to table with roast mutton, or boiled veal. Half the quantity given above will be sufficient for a moderate-sized dish. MILD RAGOUT OF GARLIC, OR, L’AIL À LA BORDELAISE. Divide some fine cloves of garlic, strip off the skin, and when all are ready throw them into plenty of boiling water slightly salted; in five minutes drain this from them, and pour in as much more, which should also be quite boiling; continue to change it every five or six minutes until the garlic is quite tender: throw in a moderate proportion of salt the last time to give it the proper flavour. Drain it thoroughly, and serve it in the dish with roast mutton, or put it into good brown gravy or white sauce for table. By changing very frequently the water in which it is boiled, the root will be deprived of its naturally pungent flavour and smell, and rendered extremely mild: when it is not wished to be quite so much so, change the water every ten minutes only. Garlic, 1 pint: 15 to 25 minutes, or more. Water to be changed every 5 or 6 minutes; or every 10 minutes when not wished so _very_ mild. Gravy or sauce, 1 pint. MILD ESCHALOT SAUCE. Prepare and boil from half to a whole pint of eschalots by the preceding receipt; unless very large, they will be tender in about fifteen minutes, sometimes in less, in which case the water must be poured from them shortly after it has been changed for the second time. When grown in a suitable soil, and cultivated with care, the eschalots are sometimes treble the size that they are under other circumstances; and this difference must be allowed for in boiling them. Drain them _well_, and mix them with white sauce or