Wellington Sauce Sauce Wellington

Slice one or two peeled onions and put them in a stewpan with an ounce of butter, fry them till a nice golden colour, then add a table-spoonful of French vinegar, two sliced tomatoes, three boned and pounded Christiania anchovies, a teaspoonful of French mustard, a gill and a half of Brown sauce (vol. i.), and a quarter of a pint of good gravy; boil together for about twenty minutes, then rub through a tammy, rewarm in the bain-marie, add a few drops of liquid carmine and use with fish or steak etc.

White Wine Sauce - Sauce Vin Blanc

Put the chopped-up bones and skin from the fish into a stewpan with two peeled and sliced onions, six peppercorns, a bunch of herbs (bayleaf, thyme, parsley), a pinch of salt, half a pint of any light fish stock, and half a pint of white wine; bring to the boil, then simmer gently for half an hour; strain, and mix on to an ounce and a half of flour and two ounces of butter that have been fried together without discolouring; stir till it boils, then add a gill of cream and a tablespoonful of lemon juice, and pass through the tammy and use for fish creams, boiled sole etc.

Xerxes Sauce Sauce Xerxes

Take half a pint of boiling Espagnol sauce (vol. i.), skim it well, add to it some nice slices (allowing one to each person) of beef marrow that is blanched and cut about a quarter of an inch thick, half a tin of finely sliced button mushrooms, a quarter of a pint of gravy from the meat with which it is to be served and the strained juice of a lemon, and serve with braised ham, tongue, beef or poultry.