Put into a saucepan half of an onion, three tablespoonfuls of butter that has been worked with three tablespoonfuls of flour, a large slice of carrot, a bunch of parsley, thyme and a bay leaf, tied together, a small piece of mace, a small quantity each of salt and grated nutmeg, and one pint of white stock. When boiling place the saucepan at the side of the fire, and let the sauce simmer for thirty minutes, stirring it often. When cooked, mix with the sauce one half pint of cream, boil it up again, then strain it through a fine hair-sieve, and serve. (2.) Put two tablespoonfuls each of butter and flour into a saucepan, and stir them over the fire until well mixed; then pour in by degrees one pint of white stock, and continue stirring over the fire until boiling. Add eight or nine peeled mushrooms, put the lid half on the saucepan, and let the sauce simmer for twenty minutes, skimming off the butter as it rises. Strain the sauce through a fine hair-sieve, put it into another saucepan, mix in one-half pint of cream and the juice of half a lemon, stir it over the fire, and allow it to boil for five or six minutes, then pour the sauce into a basin, and continue stirring until it is cold. Mix some aspic jelly with the sauce if used for making a chaudfroid.

Bechamel Brown Sauce

Chop some lean veal, bacon, one carrot, two small onions and one turnip. Put them into a saucepan with a small lump of butter, and fry until they are nicely browned; then dredge in a small quantity of flour, and fry that as well. Moisten the onions, etc., with some broth and one-half pint of cream; add three cloves, one bay leaf, a bunch of parsley and thyme, a small quantity of grated nutmeg, and salt and pepper. When on the point of boiling, move the sauce to the side of the fire, and allow it to stew gently for an hour. When strained, the sauce will be ready for serving.