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1
Strain the liquid and
thicken
with
flour
cooked brown in butter.
2
Drain, strain the liquid and
thicken
with
flour
cooked in butter.
3
When done
thicken
with
flour
,
season with pepper and more salt if needed.
4
Strain the liquid and
thicken
with
flour
cooked in butter.
5
Strain the sauce,
thicken
with
flour
cooked in butter, and boil for ten minutes.
6
Add one tablespoonful butter, and
thicken
with
flour
.
7
When yellow, add the hashed lung and heart, salt, pepper, soup stock and
thicken
with
flour
.
8
Strain the sauce and
thicken
with
flour
until it is of the consistency of a rather thin batter.
9
Strain liquor and
thicken
with
flour
.
10
Take them out, skim and strain the soup,
thicken
with
flour
,
and flavor with the catsup and port wine.
11
Add to the liquid enough stock to make the required quantity of sauce, strain, and
thicken
with
flour
cooked in butter.
12
Scald milk and add seasoning;
thicken
with
flour
and butter rubbed to a cream with boiling water and boil two minutes.
13
Add a teaspoonful each of lemon-juice and anchovy essence to the gravy remaining in the pan and
thicken
with
flour
browned in butter.
14
Take a little stock, squeeze in the juice of a lemon, add a little mushroom powder, cayenne pepper and salt;
thicken
with
flour
.
15
Take up the fish, strain the liquid, add a little more Claret,
thicken
with
flour
,
brown in butter, season with red pepper, and serve separately.
16
Thicken
with
flour
to the consistency of gravy; pour over fish.
thicken
with
flour
thicken
thick