.

No. 6. Italian Sauce

Ingredients: Chablis, mushrooms, leeks, a bunch of herbs, peppercorns,
Espagnole sauce, game gravy or stock, lemon.

Put into a stewpan two glasses of Chablis, two tablespoonsful of
mushroom trimmings, a leek cut up, a bunch of herbs, five peppercorns,
and boil till it is reduced to half. In another stewpan mix two glasses
of Espagnole (No. 1) or Velute sauce (No 2) and half a glass of game
gravy, boil for a few minutes then blend the contents of the two
stewpans, pass through a sieve, and add the juice of a lemon.

No. 7. Ham Sauce, Salsa di Prosciutto

Ingredients: Ham, Musca or sweet port, vinegar, basil spice.

Cut up an ounce of ham and pound it in a mortar then mix it with three
dessert spoonsful of port or Musca and a teaspoonful of vinegar a little
dried basil and a pinch of spice. Boil it up, and then pass it through
a sieve and warm it up in a bain-marie. Serve with roast meats. If you
cannot get a sweet wine add half a teaspoonful of sugar. Australian
Muscat is a good wine to use.

No. 8. Tarragon Sauce

Ingredients: Tarragon, stock, butter, flour.

To half a pint of good stock add two good sprays of fresh tarragon,
simmer for quarter of an hour in a stewpan and keep the lid on.
In another stewpan melt one ounce of butter and mix it with three
dessert-spoonsful of flour, then gradually pour the stock from the first
stewpan over it, but take out the tarragon. Mix well, add a teaspoonful
of finely chopped tarragon and boil for two minutes.

No. 9. Tomato Sauce

Ingredients: Tomatoes, ham, onions, basil, salt, oil, garlic, spices.

Broil three tomatoes, skin them and mix them with a tablespoonful of
chopped ham, half an onion, salt, a dessert-spoonful of oil, a little
pounded spice and basil. Then boil and pass through a sieve. Whilst the
sauce is boiling, put in a clove of garlic with a cut, but remove it
before you pass the sauce through the sieve.

No. 10. Tomato Sauce Piquante

Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme,
cloves, peppercorns, vinegar, Chablis, stock, tomatoes, Velute or
Espagnole sauce, castor sugar, lemon.

Cut up an ounce of ham, half an onion, half a carrot, half a stick of
celery very fine, and fry them in butter together with a bay leaf, a
sprig of thyme, one clove and four peppercorns. Over this pour a third
of a cup of vinegar, and when the liquid is all absorbed, add half a
glass of Chablis