white stock, No. 107; 2 or 3 sprigs of parsley, 1/2 a bay-leaf, 2 or 3
sprigs of savoury herbs, 6 green onions, 3 shalots, 2 cloves, 1 blade of
mace, 2 glasses of sherry or Madeira, thickening of butter and flour.
_Mode_.--Cut up the ham and veal into small square pieces, and put them
into a stewpan. Moisten these with 1/2 pint of the stock No. 107, and
simmer till the bottom of the stewpan is covered with a nicely-coloured
glaze, when put in a few more spoonfuls to detach it. Add the remainder
of the stock, with the spices, herbs, shalots, and onions, and simmer
very gently for 1 hour. Strain and skim off every particle of fat, and
when required for use, thicken with butter and flour, or with a little
roux. Add the wine, and, if necessary, a seasoning of cayenne; when it
will be ready to serve.
_Time_.--1-1/2 hour.
_Average cost_, 2s. per pint.
_Note_.--The wine in this sauce may be omitted, and an onion sliced and
fried of a nice brown substituted for it. This sauce or gravy is used
for many dishes, and with most people is a general favourite.
FENNEL SAUCE FOR MACKEREL.