Sauces, Gravies and Forcemeats

THE main tendency of modern British cookery is to conserve as much as possible of the natural quality and flavour of foods. It is today therefore held that a sauce should enhance and add to—but never overpower or disguise the flavour of the food with which it is served. Sauces should make the food they accompany, both look and taste more delicious and they should if possible add to its food value or make it more digestible.