Ingredients: Half a pint of good stock, three table-spoonfuls of
mushrooms, one table-spoonful of onions, two table-spoonfuls of parsley,
and one shallot, all chopped fine. Fry the shallot and onion in a little
butter until they assume a light-yellow color, then add a tea-spoonful
of flour and cook it a minute; stir in the stock, mushrooms, and
parsley, simmer for five minutes, then add a little Worcestershire
sauce, and salt to taste. If no Worcestershire sauce is at hand, add
pepper to taste in its place.
SAUCE TARTARE (_a Cold Sauce_).
To a scant half pint of _Mayonnaise_ sauce (made with the mustard added)
mix in two table-spoonfuls of capers, one small shallot (quarter of a
rather small onion, a poor substitute), two gerkins (or two ounces of
cucumber pickle), and one table-spoonful of parsley, all chopped _very_
fine. This sauce will keep a long time, and is delicious for fried fish,
fried oysters, boiled cod-fish, boiled tongue, or as dressing for a
salad.
* * * * *
By making the following simple sauce, one can produce several by a
little variation.