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

it simmer for two hours, keeping it well skimmed; pass it through a tammie into a basin, and stir it occasionally until cold; when wanted, take the quantity you require, reduce it over a sharp fire, keeping it stirred until it adheres to the back of the spoon; finish with half a pint of cream or boiled milk. This sauce, when well made, should be as white as ivory; it is used for removes or entrées of poultry, and may be substituted for white sauce in any of these receipts. No. 6. _Velouté, a plainer way._ Well oil the bottom of a thick stewpan; cut twelve pounds of veal in dice, (lamb trimmings or rabbits may be used with it,) and two pounds of lean ham also cut in dice; put the whole into the stewpan with three onions, a carrot, four cloves, a blade of mace, half a grated nutmeg, and a bunch of parsley, four sprigs of thyme, and two bay-leaves; pour in a pint of water, and set it over a sharp fire, stirring it round occasionally, (the fire should be sharp at first, but very slow at the finish,) until the meat and the bottom of the stewpan is covered with a white glaze; then add a pound of flour, mix it well with the meat, then fill up the stewpan with ten quarts of stock (No. 133), or water; add three ounces of salt, if with water, but two if with stock, and keep moving it round until upon the point of boiling, when place it on the corner of the stove and let it simmer two hours, keeping it well skimmed; then pass it through a hair sieve into a basin, and again through a tammie into another stewpan; add a few chopped mushrooms; stir it over the fire until it is reduced to a proper consistency, (this sauce is quickly done, and full of flavour;) finish with a pint of cream or boiling milk, and use it as directed in the last. No. 7. _Veal Stock, White Sauce, or Bechamel._ Cut twelve pounds