This sauce has stood for a century as a foundation sauce in the highest
class of cookery, and may be admired for its utility, and the delicacy
of its flavour; but I have avoided referring to it in almost every
receipt on account of the expense attached to it and its tedious
fabrication. According to the old system, it requires two days to
complete it; one for the simmering of the stock, and the other for the
sauce. I have here, however, succeeded in simplifying it, by which the
aroma of its component parts are better preserved than when subject to
so long boiling.
Put six tablespoonfuls of oil in a large thick-bottomed stewpan, rub it
over the bottom, then lay in twenty pounds of veal in large slices,
(from knuckles or the under part of legs,) an old fowl, two carrots, six
onions, (in one of which you have stuck six cloves,) two blades of mace,
four pounds of good ham, and a bunch of parsley, six sprigs of thyme,
and four bay-leaves; pour in a pint of water, and place the stewpan upon
a sharp fire; when it begins to form large bubbles, stir the whole round
with a large wooden spoon; place some ashes upon the fire, and some live
charcoal upon the lid of the stewpan; take off the lid occasionally, and
stir the meat round, prick it, and when each piece is covered with a
light white glaze fill up the stewpan with sixteen quarts of light stock
(No. 133), or water, add a quarter of a pound of salt, if water, but
only three ounces, if stock; when upon the point of boiling, stand it on
the corner of the stove and let it simmer for two hours and a half,
keeping it well skimmed, and adding a little cold water every now and
then, to clarify it and keep its quantity; pass it through a fine cloth
into a basin; then in another stewpan have a pound of fresh butter,
which melt upon a slow fire, stirring in one pound and a half of flour,
stir it over the fire ten minutes (but do not let it change colour), add
the trimmings of half a pottle of mushrooms; stir it round another
minute, then take it off the fire and keep stirring it until about half
cold; then pour in the stock all at once, keeping it stirred quickly;
place it over a sharp fire, and stir it until it boils, then place it at
the corner of the fire and let it simmer for two hours, keeping it well
skimmed; pass it through a tammie into a basin, and stir it occasionally
until cold; when wanted, take the quantity you require, reduce it over a
sharp fire, keeping it stirred until it adheres to the back of the
spoon; finish with half a pint of cream or boiled milk.
This sauce, when well made, should be as white as ivory; it is used for
removes or entrées of poultry, and may be substituted for white sauce in
any of these receipts.