and a cup of stock. Then add six tomatoes cut up and
strained of all their liquid. Cook this in a covered stewpan and pass
it through a sieve, but see that none of the bay leaf or thyme goes
through. Mix this sauce with an equal quantity of Velute (No. 2) or
Espagnole sauce, (No. 1), let it boil and pass through a sieve again
and at the last add a teaspoonful of castor sugar, the juice of half a
lemon, and an ounce of fresh butter. (Another tomato sauce may be made
like this, but use stock instead of vinegar and leave out the lemon
juice and sugar.)

No. 11. Mushroom Sauce

Ingredients: Velute sauce, essence of mushrooms, butter.

Mix two dessert-spoonsful of essence of mushrooms with a cupful of
Velute sauce (No. 2), reduce, keep on stirring, and just before serving
add an ounce of butter. This sauce can be made with essence of truffle,
or game, or shallot.

No. 12. Neapolitan Sauce

Ingredients: Onions, ham, butter, Marsala, blond of veal, thyme, bay
leaf, peppercorns, cloves, mushrooms, Espagnole sauce (No. 1), tomato
sauce, game stock or essence.

Fry an onion in butter with some bits of cut-up ham, then pour a glass
of Marsala over it, and another of blond of veal, add a sprig of thyme,
a bay leaf, four peppercorns, a clove, a tablespoonful of mushroom
cuttings, and reduce half. In another saucepan put two cups of Espagnole
sauce, one cupful of tomato sauce, and half a cup of game stock or
essence. Reduce a third, and add the contents of the first saucepan,
boil the sauce a few minutes, and pass it through a sieve. Warm it up in
a bain-marie before using.

No. 13. Neapolitan Anchovy Sauce

Ingredients: Anchovies, fennel, flour, spices, parsley, marjoram,
garlic, lemon juice, vinegar, cream.

Wash three anchovies in vinegar, bone and pound them in a mortar with
a teaspoonful of chopped fennel and a pinch of cinnamon. Then mix in a
teaspoonful of chopped parsley and marjoram, a squeeze of lemon juice,
a teaspoonful of flour, half a gill of boiled cream and the bones of
the fish for which you will use this sauce. Pass through a sieve, add a
clove of garlic with a cut in it, and boil. If the fish you are using
is cooked in the oven, add a little of the liquor in which it has been
cooked to the sauce. Take out the garlic before serving. Instead of
anchovies you may use caviar, pickled tunny, or any other pickled fish.

No. 14. Roman Sauce (Salsa Agro-dolce)

Ingredients: Espagnole