MaÎtre D'hÔtel Sauce Recipe

Take a heaping tablespoon of drippings or goose-fat, heat it in a
spider, stir two teaspoons of flour into this, then add gradually and
carefully a small cup of hot soup or water, the former is preferable;
add some chopped parsley, also the juice of a lemon; salt and pepper;
stir up well. May be used either with roast or boiled meats.
PREPARED BREAD CRUMBS FOR FRYING
All scraps of bread should be saved for crumbs, the crusts being
separated from the white part, then dried, rolled, and sifted, and put
away until needed in a covered glass jar.
The brown crumbs are good for the first coating, the white ones for the
outside, as they give better color. Cracker crumbs give a smooth
surface, but for most things bread crumbs are preferable.
For meats a little salt and pepper, and for sweet articles, a little
sugar, should be mixed with the crumbs. Crumbs left on the board should
be dried, sifted, and kept to be used again.

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