The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

sprigs of parsley, six sprigs of thyme, and four bay-leaves; leave it over the fire until it boils, then place it on the corner, add a quarter of a pound of salt; skim off all the fat, and let it simmer for two hours, adding two quarts of cold water by degrees, to clarify it and keep it to its original quantity; then skim it again, and pass the stock through a fine cloth into a basin, (by filling up the stewpan again with water you will have then an excellent second stock--for filling up stocks for soups or sauces, this remark also applies to every description of stocks;) if by any misfortune the stock should become thick, clarify it as directed (No. 134). Then proceed as follows: put one pound of butter into a deep stewpan, (which is the best for this purpose,) place it over the fire, stirring it until it melts; then stir in a pound and a half of best flour, mix it well, and keep stirring it over the fire until it assumes a brownish tinge; then take it from the fire, and keep stirring the roux until partly cold, then pour in the stock quickly, still stirring it; place it over a sharp fire, stirring it until it boils, then place it at the corner of the stove, and let it simmer an hour and a half; by keeping it skimmed, you will take off all the butter, and the sauce will become clear and transparent; place it again over a sharp fire, and keep it stirred until it adheres to the back of the spoon, when pass it through a tammie into a basin, stirring it round occasionally until cold, and use it where required. Should the colour of the sauce be too pale, add a few spoonfuls of brown gravy (No. 135). No. 2. _Espagnole Sauce._ Put half a pound of butter into a large thick-bottomed stewpan, and cover the bottom with good slices of ham about a quarter of an inch in thickness; then cut up two legs of veal into