No. 1. Fish Sauce
Add one dessert-spoonful of the sauce to a quarter pint of melted
butter sauce.
No. 2. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)
One dessert-spoonful to a quarter pint of ordinary brown or white
stock. It may be thickened by a roux made by frying two ounces of
butter with two ounces of flour.
No. 3. Sauce for Venison, Hare, &c.
Two dessert-spoonsful of New Century Sauce to half a pint of game
gravy or sauce, and a small teaspoonful of red currant jelly.
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Delicious Italian dishes
No. 4. Tomato Sauce Piquante
Fry three medium-sized tomatoes in one and a half ounce of butter.
Pass this through a sieve, then boil it up in a bain-marie till it
thickens, and add one dessertspoonful of New Century Sauce.
No. 5. Sauce for Roast Pork, Ham, &c.
Add to any ordinary white or brown sauce one dessert-spoonful of
New Century Sauce and two of port or Burgundy if the sauce is
brown, two of Chablis if white.
No. 6. For masking Cutlets, &c.
Making a roux by frying two ounces of butter with two ounces of
flour, and add two tablespoonsful of boiling stock. Stir in one
dessert-spoonful of New Century Sauce. Let it get cold, and it
will then be quite firm and ready for masking cutlets, &c.