Soak the crumb of the roll in water, then strain away the water
thoroughly; beat the bread to a cream, put it in a saucepan with the
stock and seasoning. Bring it to the boil, then stir 2 or 3 minutes
longer.
Caper Sauce (for Boiled Mutton). Time—½ hour.
½ pint liquor, 1 tablespoonful flour, pepper, salt, 3 teaspoonfuls
chopped capers.
Boil ½ pint of the liquor in which the meat has been cooked, then stir
the flour in carefully (as on page ix., hint 2). Add the seasoning and
capers. If required for _fish_, this sauce must be made with fish-liquor
or milk, instead of the liquor from the meat.
Cheap Sauce for Boiled Fish. Time—20 minutes.
1 dessertspoonful cornflour, 2 tablespoonfuls milk, ½ pint fish-liquor,
1 tablespoonful chopped parsley; salt to taste.
Mix the cornflour to a smooth paste with the milk, then add the
fish-liquor; stir over the fire till the sauce boils, then add the
chopped parsley and salt.
Clarified Sugar. Time—¼ hour.
¼ lb. lump sugar, 1 gill water, egg-shells.
Put the sugar into the cold water with the egg-shells, and stir
frequently over the fire till all the sugar is dissolved and a thick
syrup formed; strain well and boil up again.
Egg Sauce.
2 hard-boiled eggs, 1 oz. butter, ½ oz. flour, 1½ gill milk, pepper and
salt.
Melt the butter in a stew-pan, mix in the flour, and add the milk, and
cook 3 minutes after it boils, stirring it all the time. Add the finely
chopped whites of eggs, pepper and salt. The sieved yolk to be used for
decorating.
German Sauce. Time—¼ hour.