until nearly ready to catch the stewpan, which must be avoided: add
three table-spoonfuls of flour. When well mixed, add three pints of
broth, or water, pouring in a little at a time that the thickening may
be smooth. Stir till it boils; set it on the corner of the hob to boil
gently for two hours. Season with an onion, twelve peppercorns, a few
mushrooms, a faggot of parsley, a sprig of thyme, and a bay-leaf. Let
the sauce be reduced to a quart; skim off the fat; and strain through a
tamis.

_Bechamel._ No. 3.

Proceed much in the same way as for the brown sauce, (see Cullis) only
it is not to be drawn down brown, but filled up and thickened with flour
and water, some good cream added to it, and then strained.

_Sauce for Beef Bouilli._

Four hard eggs well mixed up with half a table-spoonful of made mustard,
eight capers, and one table spoonful of Reading sauce.

_Sauce for boiled Beef a la Russe._

Scrape a large stick of horseradish, tie it up in a cloth, and boil it
with the beef; when boiled a little, put it into some melted butter;
boil it some time, and send it up in the butter. Some persons like to
have it sent up in vinegar.

_Bread Sauce._ No. 1.

Put into half a pint of water a good sized piece of bread-crumb, not
new, with an onion, a blade of mace, a few peppercorns, in a bit of
cloth; boil them a few minutes; take out the onion and spice, mash the
bread smooth, add a little salt and a piece of butter.

_Bread Sauce._ No. 2.

Take a French roll, or white bread crumb; set it on the fire, with some
good broth or gravy, a small bag of peppercorns, and a small onion; add
a little good cream, and a little pepper and salt; you may rub it
through a sieve or not.

_Bread Sauce._ No. 3.

Take the crumb of a French roll; put it into a saucepan, with two large
onions, some white peppercorns, and about a pint of water. Let it boil
over a slow fire till the onions are very tender; then drain off the
water; rub the bread and onions through a hair sieve; put the pulp into
a stewpan, with a bit of butter, a little salt, and a gill of cream; and
keep it stirring till it boils.

_Bread Sauce._ No. 4.

Put bread crumbs into a stewpan with as much milk as will soak them;
moisten with broth; add an onion and a few peppercorns. Let it boil or
simmer till it becomes stiff: then add two table-spoonfuls of cream,
melted butter, or good broth. Take out the onion and peppercorns when
ready to serve.