452 lewis' AMERICAN SPORTSMAN". 



THICKENING FOR SAUCES OR GRAVIES. 



The foundation of all sauces and gravies is the white and 

 brown thickenings of the French cookery books. These thick- 

 enings are indispensable to a well-organized kitchen, and no 

 dinner can be served up properly without their aid. They 

 should always be in the larder for use, and are made as 

 follows : — 



WHITE THICKENING. 



Take a small lump of butter, the size of course in proportion 

 to the use you have for the thickening; melt it over a slow 

 fire in a tinned or glazed stewpan; then drain off the butter- 

 milk, and mix sufficient flour with the butter to make a thin 

 paste, which keep on the fire for ten or fifteen minutes, being 

 very careful that it is not scorched or colored ; then set aside 

 in an earthen jar for use. 



BROWN THICKENING. 



Take, as before, a small lump of butter, melt it slowly, get 

 rid of the buttermilk, and make the residue into a thin paste 

 with flour; then heat it gently over a mild fire until the whole 

 mass becomes of a light-brown color, when it is to be removed 

 and put away for future use. 



Both of these thickenings are useful in serving up Game ; 

 the latter especially is suitable for mixing with the dripping 

 with which roasted Game is basted. These thickenings are 

 the basis of many other sauces, which the skilful Cook, with a 

 little instruction, will soon learn to make subservient to her 

 art. 



POTATOES— A LE MAITRE D'HOTEL. 



Steam or boil small firm potatoes in the usual manner; then 

 cut them into thin slices, and place them in a stewpan, pouring 

 over them a small cup of cream in which has been melted a 



