closely, and tie 3 or 4 folds of well-greased paper on the top to keep in the steam. Place the jar in a rather cool oven, and cook gently for 6 hours, then strain, and when cold remove the fat. Re-heat, and serve with any dish that requires good gravy.
Time.—About 6½ hours. Average Cost, 1s. 6d. to 1s. 8d. Quantity, about 1 quart.
173.—VENISON GRAVY.
Ingredients.—1 small jar of red-currant jelly, 1 glass of port.
Method.—Heat the above ingredients in a stewpan to near boiling point, and serve separately in a tureen.
Time.—5 minutes. Average Cost, 10d. Quantity, less than ½ a pint.
White Sauces (hot and cold) and Salad Dressings.
174.—ALLEMANDE SAUCE. (Fr.—Sauce Allemande.) (For Meat and Fish.)
Ingredients.—¾ of a pint of white stock, 1½ ozs. of butter, 1 oz. of flour, the yolks of 2 eggs, 1 tablespoonful of cream, 1 teaspoonful of lemon-juice, nutmeg, salt and pepper.
Method.—Melt 1 oz. of butter in a saucepan, add the flour, stir and cook for a few minutes without browning, then put in the stock and bring to the boil, stirring meanwhile. Let it simmer gently for ½ an hour, take it off the stove, add the yolks of the eggs and cream previously mixed together, a pinch of nutmeg, and season to taste. Continue to stir and cook slowly without boiling for a few minutes longer, then add the lemon-juice, and the remainder of the butter bit by bit, stirring the ingredients well between each addition. Pass through a fine strainer or tammy cloth, re-heat, and use.
Time.—About 1 hour. Average Cost, 1s. 3d. Quantity, 1 pint.
175.—ASPARAGUS SAUCE. (Fr.—Sauce Asperges.)
Ingredients.—25 green asparagus, ½ a pint of white sauce (see page 221), ¾ of an oz. of butter, ½ a teaspoonful of lemon-juice, spinach or a little spinach-greening, salt and pepper.
Method.—Cut off the green ends of the asparagus, boil them in salt and water for 10 minutes, and drain well. Melt the butter in a sauce-
