"LAND OF ONE SAUCE."

Dominion, Volume 7, Issue 1971, 30 January 1914, Page 2

"LAND OF ONE SAUCE."

SOME VARIATIONS ON ENGLISH COOKING. The "land of one sauce" reproach-is still frequently made, writes a Paris correspondent, by .thfl numerous French visitors to England. There is a good sauce, easily made, intended .to . be served with .'the boiled beef of the pot-au-feH. It may be eaten with boiled Or "done?iip !> meat of any sort. > Chop iip small a pie.ee of raw ham. Put it into a,saucepan with butter or oil, and brown it. Add a, few drops of good vinegar, several spoonfuls of beef gravy, a handful or so of -breadcrumbs, salt, and pepper. Let boil for a few minutes, and serve.

Plainly bailed vegetables art* another sore point with French visitors to English families and boardinghotises. Tho lfrenc.il cook, tlveir vegetables in a thousand diftWeiit ways. . Cauliflower, for instance, ticcil not be served up untiringly with white sauce or melted butter, Hero is a simple change. Divide the cauliflower into separate portions or "bouquets," cook in boiling'water, tako u(> while still firm. In another bowl mix flour with a spoonful of brandy, two. spoonsful of olive oil, two cgqs, adding a little milk or water to obtain the necessary consistcucc. Put the cmili- , flower into this. Whou well saturated ■fry, and serve.

• Bftisfcls sprouts, a favonrlto vegetable, 'arc never, eaten plainly boiled. They are excellent served in a sauce made thus: Brown flour in. butter over the fire,' add beef gravy, and let gently for <t quarter of an hour; season witK salt, pe.pjK'r, • a little museade. Have tlio. sprouts [ ready boiled .and drained, throw them into'tlic sauce, let simmer for, lift! f.--, a minute, then.-servo. Turnips make -a nice dish 'Boil till lmlf-donc; tako off tho fire a.fid' cut in thin rounds; put into n. pan with •ghStcd bread- er-Ust, a few -'spboiifnls of milk, and. a little beef gravy, salt, and pepper.'■' Let simmer till done, then put into tile oveii to lirowii,' ,'

Hero is a nice recipe for "cooking cod. Fry the fish. When done take it <wt of the pan and "into the jian with the butter or fat put an onion' or two cutup small;'brown this; add a. sliced tomato or a little tomato sauce ai'id a largo wineglass of rod wine. Let this steam and reduce; stir in a spoonful of flour; let nil brown- lightlv, stirring continually; add, stilt stirring, boiling water: let the sauce reduce a little: pass through the siev;. Put the cod into this sauce, add a . few chopped papers, a little chopped parsley, aiidj 'if liked, a few mussels, cockles, or two or three oysters. Heat wp without allowing to boil, aiid serve.