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Italian Sauce.

TO MAKE A PINT.

Ingredients.

Stock. Eschalots. Mushrooms. Onions. Ham. Chablis. Butter.

Method.

1. Put into a clean quart stewpan half a dozen mushrooms, one onion, three eschalots, and a rasher of ham, all minced finely. 2. Fry these for five minutes to a golden colour. 3. Add three gills of stock and a small bouquet garni. 4. Let the whole come slowly to the boil. 5. Simmer for three-quarters of an hour. 6. Add a glass of chablis, sauterne, or madeira, and a squeeze of lemon-juice. 7. Season with pepper and salt. 1. Melt in another stewpan three-quarters of an ounce of butter. 2. Add a teaspoonful of flour, and thoroughly mix. 3. Ask some one to strain the sauce gradually into the second stewpan while you stir, and the sauce is ready.

PRECAUTIONS.-The success of this sauce depends on the constant attention of the cook.

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