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

brown sauce (No. 1) into a stewpan with three of consommé (No. 134), and one of brown gravy (No. 135), place it upon the fire, and when boiling stir in two ounces of anchovy butter (No. 78), stir it in quickly, but do not let it boil afterwards. This sauce must be made only at the time of serving. No. 23. _Jus lié aux fines Herbes._ Put two tablespoonfuls of finely-chopped onions into a stewpan with a piece of butter the size of a walnut; stir them over the fire until lightly browned; then add eighteen spoonfuls of demi-glace (No. 9), and eight of consommé (No. 134), reduce it to two thirds, skim it well, then add a tablespoonful of chopped parsley, and one of chopped mushrooms, with a little cayenne pepper, and a quarter of a teaspoonful of powdered sugar; boil altogether five minutes, and finish with the juice of half a lemon; it is then ready for use. No. 24. _Jus lié aux petits Navets._ Scoop four large turnips with a scoop about double the size of a pea; when done, wash and well dry them upon a cloth, then put a little powdered sugar into a convenient sized stewpan; place it upon the fire, when it melts and becomes slightly tinged, throw in an ounce of butter and the turnips, place them over a slow fire, tossing them over occasionally until slightly browned; then in another stewpan put ten spoonfuls of demi-glace (No. 9,) and six of consommé, then add your turnips; let it simmer upon the corner of the fire, keeping it skimmed until the turnips are done; add a little more seasoning, if required, and it is ready for use. No. 25. _Jus lié aux Olives._ Put half a tablespoonful of chopped onions into a stewpan with the same of salad oil; pass them five minutes over a slow fire, then add a teaspoonful of port wine, eighteen of demi-glace (No. 9), and six of consommé (No. 134), reduce it to two thirds, skimming it well, then have twenty fine olives, turn them, taking out