BREAD SAUCE.
For this sauce boil one point of milk, with one onion cut in pieces. When
it has boiled five minutes, take out the onion, and thicken the milk with
half a pint of sifted bread-crumbs. Melt a teaspoonful of butter in a
frying-pan; put in half a pint of coarser crumbs, stirring them till a
light brown. Flavor the sauce with half a teaspoonful of salt, a
saltspoonful of pepper, and a grate of nutmeg; and serve with game,
helping a spoonful of the sauce, and one of the browned crumbs. The boiled
onion may be minced fine and added, and the browned crumbs omitted.
CELERY SAUCE.
Wash and boil a small head of celery, which has been cut up fine, in one
pint of water, with half a teaspoonful of salt. Boil till tender, which
will require about half an hour. Make a _cream roux_, using half a pint of
milk, and adding quarter of a saltspoonful of white pepper. Stir into the
celery; boil a moment, and serve. A teaspoonful of celery salt can be
used, if celery is out of season, adding it to the full rule for _cream
roux_. Cauliflower may be used in the same way as celery, cutting it very
fine, and adding a large cupful to the sauce. Use either with boiled
meats.
MINT SAUCE.
Look over and strip off the leaves, and cut them as fine as possible with
a sharp knife.
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