Young white onions, if very small, need not be chopped, but may be put whole into the butter.
Use this sauce for rabbits, tripe, boiled poultry, or any boiled fresh meat.
BROWN ONION SAUCE.--Slice some large mild Spanish onions. Cover them with butter, and set them over a slow fire to brown. Then add salt and cayenne pepper to your taste, and some good brown gravy of roast meat, poultry or game, thickened with a bit of butter rolled in flour that has first been browned by holding it in a hot pan or shovel over the fire. Give it a boil, skim it well, and just before you take it off, stir in a half glass of port or claret, and the same quantity of mushroom catchup.
Use this sauce for roasted poultry, game, or meat.
MUSHROOM SAUCE.--Wash a pint of small button mushrooms,--remove the stems and the outside skin. Stew them slowly in veal gravy or in milk or cream, seasoning them with pepper and salt, and adding a piece of butter rolled in a large proportion of flour. Stew them till quite tender, now and then shaking the pan round.
The flavour will be heightened by having salted a few the night before in a covered dish, to extract the juice, and then stirring it into the sauce while stewing.
This sauce may be served up with poultry, game, or beef-steaks.
In gathering mushrooms take only those that are of a dull pearl colour on the outside, and that have the under part tinged with pale pink.
Boil an onion with them. If there is a poisonous one among them the onion will turn black. Then throw away the whole.
EGG SAUCE.--Boil four eggs ten minutes. Dip them into cold water to prevent their looking blue. Peel off the shell. Chop the yolks of all, and the whites of two, and stir them into melted butter. Serve this sauce with boiled poultry or fish.
BREAD SAUCE.--Put some grated crumbs of stale bread into a sauce-pan, and pour over them some of the liquor in which poultry or fresh meat has been boiled. Add some plums or dried currants that have been picked and washed. Having simmered them till the bread is quite soft, and the currants well plumped, add melted butter or cream.
MINT SAUCE.--Take a large bunch of young green mint; if old the taste will be unpleasant. Wash it very clean. Pick all the leaves from the stalks. Chop the leaves very fine, and mix them with cold vinegar, and a large proportion of powdered sugar. There must be merely sufficient vinegar to moisten the mint well, but by no means enough to make the sauce liquid. It should be very sweet.