Modern cookery for private families

greatly the appearance of a joint. A little cayenne tied in a muslin may be boiled in the milk before it is mixed with the turnips. Jerusalem artichokes make a more delicate sauce of this kind even than turnips; the weight of both vegetables must be taken after they are pared. Footnote 58: The objection to _masking_ a joint with this or any other sauce is, that it speedily becomes cold when spread over its surface: a portion of it at least should be served very hot in a tureen. Pared turnips or artichokes, 1 lb.; fresh butter, 1-1/2 oz.; flour, 1 large teaspoonful (twice as much if all milk be used); salt, 1/2 teaspoonful or more; cream, or cream and milk mixed, from 3/4 to 1 pint. OLIVE SAUCE. Remove the stones from some fine French or Italian olives by paring the fruit close to them, round and round in the form of a corkscrew: they will then resume their original shape when done. Weigh six ounces thus prepared, throw them into boiling water, let them blanch for five minutes; then drain, and throw them into cold water, and leave them in it from half an hour to an hour, proportioning the time to their saltness; drain them well, and stew them gently from fifteen to twenty-five minutes in a pint of very rich brown gravy or _Espagnole_ (see Chapter IV.); add the juice of half a lemon, and serve the sauce very hot. Half this quantity will be sufficient for a small party. Olives, stoned, 6 oz.; rich gravy, 1 pint: 15 to 25 minutes. Juice, 1/2 lemon. _Obs._—In France this sauce is served very commonly with ducks, and sometimes with beef-steaks, and with stewed fowl. CELERY SAUCE. Slice the white part of from three to five heads of young tender celery; peel it if not very young, and boil it in salt and water for twenty minutes. If for white sauce put the celery, after it has been well drained, into half a pint of veal broth or gravy, and let it stew until it is quite