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

to serve, make it hot, and add the white of a hard-boiled egg cut into strips half an inch long, and thick in proportion, four white blanched mushrooms, one gherkin, two green Indian pickles, and half an ounce of cooked ham, or tongue, all cut in strips like the white of egg; do not let it boil afterwards. This sauce must be poured over whatever it is served with. No. 36. _Sauce au jus de Groseilles._ Put a couple of onions in slices into a stewpan, with half an ounce of butter, a sprig of thyme, and one bay-leaf; pass them over a sharp fire until lightly browned; add two teaspoonfuls of common vinegar, let it boil, and then add a pint of brown sauce (No. 1), and half a pint of consommé (No. 134); let it simmer ten minutes at the corner of the fire, skim it well, then place it over the fire, stir and reduce it well, until it adheres lightly to the back of the spoon; then add two tablespoonfuls of red currant jelly; pass it through a tammie, and it is ready to serve with roast hares, fillet, &c., where directed. No. 37. _Sauce aux Tomates._ Procure two dozen ripe tomates, take out the stalk, squeeze out the juice and the seeds, then put them into a stewpan with a little salt, stew until tender, and drain them upon a sieve; then, in another stewpan, put two onions, part of a carrot, and a turnip, all cut in very thin slices, with a bunch of parsley, two sprigs of thyme, two bay-leaves, two cloves, a blade of mace, a clove of garlic, two ounces of lean uncooked ham, and a quarter of a pound of butter; place the stewpan over a moderate fire, stir the mierepoix round occasionally, until the vegetables are tender, then add the tomates, stir them over the fire another minute, then stir in six ounces of flour, and add two quarts of consommé (No. 134); boil altogether twenty-five minutes, keeping it stirred, season it with a little salt, sugar, and cayenne