Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

teaspoonfuls of flour, 1 of curry powder, moisten with a pint and a half of milk, add half a teaspoonful of salt, and 1 of sugar; boil till rather thick; pass through a sieve, and serve with any article requiring curry sauce. 10.--BREAD SAUCE. Put in a stewpan 4 tablespoonfuls of bread-crumbs, a quarter of one of salt, an eighth of pepper, 6 pepper corns; peel a small onion, cut it in four, add it to the crumbs, with half a pint of milk and half an ounce of butter. Boil for ten minutes, and you will have an excellent sauce. Add more milk if requisite. 11.--MAITRE D’HOTEL SAUCE. Mix 2oz. of maître d’hôtel butter to half a pint of hot melted butter sauce, and shake, and when the butter is melted it is ready. 12.--RELISHING SAUCE, For broiled bones, fowls, meat, fish, &c. &c. Put a tablespoonful of chopped onions into a stewpan, with 1 of Chili vinegar, 1 of common vinegar, 3 of water, 2 of mushroom ketchup, 2 of Harvey’s sauce, 1 of anchovies; add to it a pint of melted butter, as receipt No. 1; let it simmer until it adheres to the back of the spoon; add half a teaspoonful of sugar; it is then ready for use. The many ingredients found in this are always to be obtained in every tavern. 13.--TOMATO SAUCE. Cut in dice 2oz. of lean ham or bacon, put either in a stewpan, with 2oz. of butter, a sliced onion, a few sprigs of parsley, 4 peppercorns, and 1 bay-leaf; fry on the fire till getting slightly brown; add in then about 2lb. of fresh tomatoes, cut across, lightly extract the seed; let them stew about fifteen minutes, or till in pulp; add to it 2 tablespoonfuls of flour; mix well; then about a pint of broth or milk, a teaspoonful of salt, quarter that of pepper, one of sugar, a sprinkle of cayenne, boil all ten minutes; pass through a sieve or colander; put them back again in the stewpan; give another boil, it is then ready for use