Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

of two raw eggs into the thickened milk, and if for fish, adding the yolk and white of a hard-boiled egg chopped fine, also a little minced parsley. Brown sauce Make as you would white, but substitute boiling water for the milk, and browned flour for white. Add a teaspoonful of kitchen bouquet, the juice of a lemon, pepper and salt. Sauce tartare (No. 1) Make a pint of mayonnaise dressing. Into this beat a teaspoonful of mustard, a tablespoonful of minced parsley, a teaspoonful, each, of chopped pickle and minced capers, a dozen drops of onion juice. Beat for a minute, and serve in a sauceboat. Sauce tartare (No. 2) Make a cupful of drawn butter (using boiling water, not milk). Beat in a teaspoonful of French mustard, half as much onion juice, a little cayenne and salt, a heaping teaspoonful of finely-chopped pickle and the beaten yolk of a raw egg at the last. Hollandaise sauce Into one cupful of drawn butter beat the yolk of an egg, then a good teaspoonful of best salad oil, dropping as you would for mayonnaise. Add, then, the juice of half a lemon, a pinch of pepper, one of salt, and the same of sugar, and serve at once. Béchamel sauce for meat A roux of butter and flour should be thinned with a cupful of veal or chicken stock, seasoned with onion juice, a small carrot, sliced, pepper and salt. Strain the stock before mixing with the roux. Have ready a cupful of rich milk or cream, heated with a pinch of soda; draw the hot stock and roux from the fire, stir in the cream, and it is ready for use. Béchamel sauce for fish Put the bones, head and a few ounces of fish meat in cold water over the fire, with an onion and a small carrot, sliced, also a bay leaf; boil down to one cupful of liquid, and use instead of veal or chicken stock in last recipe. In all other respects make in the same way. Oyster sauce To a white roux of butter