ced to one third of its original quantity; then add half
a pint of rich brown gravy of any kind, or of Spanish sauce, which may
always be kept on hand; boil the sauce gently for five minutes, take out
the bay leaves, and pour a little of the sauce on the bottom of a hot
platter; when the pieces of breast are brown, take them up with a
skimmer, and lay them on soft paper, or on a clean napkin for a moment,
to free them from grease, and arrange them in a wreath on the platter
containing the sauce; serve them at once, with the rest of the sauce in
a gravy boat.

44. =Spanish Sauce.=--Fry one ounce of ham or bacon, cut in half-inch
dice, with one ounce of fat; add to it, as soon as brown, two ounces of
carrot sliced, two ounces of onion sliced; stir in two ounces of dry
flour, and brown well; then add one quart of stock; or if none is on
hand, one quart of water, and half a pound of lean meat chopped fine;
season with a teaspoonful of salt, quarter of a saltspoonful of pepper,
and a bouquet of sweet herbs, made as directed in the first chapter;
simmer gently for an hour, skimming as often as any scum rises; then
strain the sauce, add one gill of wine to it, and use it to dress any
dark meat, game, or baked fish. This sauce will keep a week or longer,
in a cool place.

45. =Kromeskys, with Spanish Sauce.=--Cut one pound of cold roast lamb, or
mutton, in half inch dice; chop one ounce of onion, and fry it pale
yellow in one ounce of butter; add one ounce of flour, and stir until
smooth; add half a pint of Spanish sauce, or water, if no sauce is at
hand, two tablespoonfuls of chopped parsley, one level teaspoonful of
salt, one level saltspoonful of white pepper, half a saltspoonful of
powdered herbs, as much cayenne as can be taken up on the point of a
very small pen-knife blade, and the chopped meat; two ounces of
mushrooms, slightly warmed with quarter of an ounce of butter, and a
teaspoonful of lemon juice, improve the flavor of the _kromeskys_
exceedingly; stir until scalding hot, add the yolk of one raw egg, cook
for two minutes, stirring frequently; and turn out to cool on a flat
dish, slightly oiled, or buttered, to prevent sticking, spreading the
minced meat about an inch thick; set away to cool while the batter is
being made.

46. =Plain Frying Batter.=--Mix quarter of a pound of flour with the yolks
of two raw eggs, a level saltspoonful of salt, half a saltspoonful of
pepper, quarter of a saltspoonful of grated nu