Part II -- Recipes

Sauces

As the three chief foundation sauces in cookery, Espagnole or brown
sauce, Velute or white sauce, and Bechamel, are alluded to so often
in these pages, it wish be well to give simple Italian recipes for
them.
Australian wines may be used in all recipes wherever wine is
mentioned: Harvest Burgundy for red, and Chasselas for Chablis.

No. 1. Espagnole, or Brown Sauce
The chief ingredient of this useful sauce is nice stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion