Brown Mushroom Sauce - Sauce Aux Champignons

Take three-quarters of a pint of thick Brown sauce (vol. i.), one ounce of glaze, two wineglasses of sherry, and a handful of fresh mushrooms that have first been washed and pressed from the water; boil down to half the quantity, keeping it well skimmed while boiling, then tammy and mix in the contents of a quarter-pint tin of button mushrooms that have been finely sliced, reboil and serve with grilled steak, pheasant, roast or boiled chicken etc.

White Mushroom Sauce Sauce Blanche Aux Champignons

Put half a pound of well-washed white fresh button mushrooms, with their peels and stalks (or preserved button ones), chop them fine and put them in a saucepan with a quart of good-flavoured white stock, such as chicken, veal, or rabbit, the strained juice of one lemon, a pinch of salt; simmer gently on the stove for about half an hour, keeping skimmed; stir one pint of the liquor on to two ounces of butter and the same of fine flour that have been fried together without browning, until it reboils, then add a pinch of salt, a half wineglassful of sherry, and a gill of thick cream. Stir again till boiling, and use for entrees of meat, such as sweetbread, cutlets of chicken, boiled chicken, rabbit, pheasant etc.

Nabob Sauce Sauce Nabob

Cut up two small onions in slices, and put them in a stewpan to fry with' one ounce of butter till a good golden colour; then add one sliced onion and an apple, the juice of one lemon, a bunch of herbs, one dessertspoonful of tamarinds and half a saltspoonful of turmeric powder, a saltspoonful of ginger, four red peppers, a saltspoonful and a half of cumin powder, one tablespoonful of chutney, one dessertspoonful of Marshall's Creme de Biz, two sliced tomatoes, two tablespoonfuls of grated cocoanut, a quarter of a pint of cocoanut milk, and two figs; mix with half a pint of Tomato sauce (vol. i.) and half a pint of good stock. Boil all together for about half an hour, then add half a gill of cream and pass through the tammy, warm in the bain-marie and add one table-spoonful of cooked carrot, the same of turnip, three or four green capsicums freed from pips and all cut into little dice shapes, and the juice of two lemons. Serve with roast mutton, braised meats, poularde, pheasant, etc.

Napier Sauce - Sauce Napier

Put the bones and skin from soles into a stewpan with two sliced onions, a bunch of herbs, six peppercorns, a little salt, the juice of one lemon, half a pint of white wine and enough water to cover the bones; let this simmer gently for about half an hour, then strain off the liquor and mix three-quarters of a pint of it on to two ounces of sifted flour and the same of butter that have been fried together without dis-colouring, and stir over the fire till it boils; then add half a pint of cleansed cooked mussels, a teaspoonful of mixed English mustard, and strain into it a quarter of a pint of cream that is mixed with the raw yolks of two eggs; stir again over the fire till it thickens, but do not let it boil, tammy and use with fillets of soles etc.