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Computer Organization and Architecture, 10th Edition, by William Stallings
© 2016 Pearson Education, Inc., Hoboken, NJ. All rights reserved.
Computer Organization and Architecture 10th
Edition Stallings Test Bank
Download full chapter at: https://testbankbell.com/product/computer-
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CHAPTER 2: PERFORMANCE ISSUES
TRUE OR FALSE
T F 1. Year by year the cost of computer systems continues to rise.
T F 2. Processors are so inexpensive that we now have microprocessors
we throw away.
T F 3. Workstation systems cannot support highly sophisticated
engineering and scientific applications.
T F 4. The IAS is the prototype of all subsequent general-purpose
computers.
T F 5. Cloud service providers use massive high-performance banks of
servers to satisfy high-volume, high-transaction-rate applications
for a broad spectrum of clients.
T F 6. The raw speed of the microprocessor will not achieve its potential
unless it is fed a constant stream of work to do in the form of
computer instructions.
T F 7. Superscalar execution is the same principle as seen in an assembly
line.
T F 8. Branch prediction potentially increases the amount of work
available for the processor to execute.
T F 9. Raw speed is far more important than how a processor performs
when executing a given application.
T F 10. The cache holds recently accessed data.

T F 11. Operations performed by a processor, such as fetching an
instruction, decoding the instruction, performing an arithmetic
operation, and so on, are governed by a system clock.
T F 12. A common measure of performance for a processor is the rate at
which instructions are executed, expressed as millions of
instructions per second (MIPS).

T F 13. Designers wrestle with the challenge of balancing processor
performance with that of main memory and other computer
components.
T F 14. A straight comparison of clock speeds on different processors
tells the whole story about performance.
T F 15. Measures such as MIPS and MFLOPS have proven adequate to
evaluating the performance of processors.
MULTIPLE CHOICE
1. Multiple parallel pipelines are used in .
A. speculative execution B. data flow analysis
C. superscalar execution D. branch prediction
2. The desktop application(s) that require the great power of today’s
microprocessor-based systems include _.
A. image processing B. speech recognition
C. videoconferencing D. all of the above
3. potentially increases the amount of work available for the
processor to execute.
A. Branch prediction B. Performance balance
C. Pipelining D. BIPS
4. The interface between processor and _ is the most crucial pathway
in the entire computer because it is responsible for carrying a constant flow
of program instructions and data between memory chips and the processor.
A. main memory B. pipeline
C. clock speed D. control unit

5. The is a relatively small fast memory interposed between a larger,
slower memory and the logic that accesses the larger memory.
A. peripheral B. cache
C. processor D. arithmetic and logic unit
6. An increase in clock rate means that individual operations are executed _.
A. the same B. slower
C. with very little change D. more rapidly
7. A is a core designed to perform parallel operations on graphics data.
A. MIC B. ALU
C. GPU D. PGD
8. A(n) Mean is a good candidate for comparing the execution time
performance of several systems.
A. Composite B. Arithmetic
C. Harmonic D. Evaluation
9. law deals with the potential speedup of a program using multiple
processors compared to a single processor.
A. Moore’s B. Amdahl’s
C. Little’s D. Murphy’s
10. One increment, or pulse, of a clock is referred to as a .
A. clock cycle B. clock rate
C. clock speed D. cycle time

11. The use of multiple processors on the same chip is referred to as
and provides the potential to increase performance without increasing the
clock rate.
A. multicore B. GPU
C. data channels D. MPC
12. With respect to changes in values, the Mean gives equal weight to all
of the values in the data set.
A. Harmonic B. Arithmetic
C. Composite D. Geometric
13. The measures the ability of a computer to complete a single task.
A. clock speed B. speed metric
C. execute cycle D. cycle time
14. A measurement of how many tasks a computer can accomplish in a certain
amount of time is called a(n) .
A. real-time system B. application analysis
C. cycle speed D. throughput
15. The best known of the SPEC benchmark suites is .
A. SPEC CPU2006 B. SPECjvm2008
C. SPECsfs2008 D. SPEC SC2013
SHORT ANSWER
1. enables a processor to work simultaneously on multiple
instructions by performing a different phase for each of the multiple
instructions at the same time.

2. is the ability to issue more than one instruction in every processor
clock cycle.
3. With the processor looks ahead in the instruction code fetched from
memory and predicts which branches, or groups of instructions, are likely to
be processed next.
4. enables the processor to keep its execution engines as busy as
possible by executing instructions that are likely to be needed.
5. Traditionally found on a plug-in graphics card, a is used to encode
and render 2D and 3D graphics as well as process video.
6. Law applies to a queuing system.
7. The three common formulas used for calculating a mean are arithmetic,
harmonic, and .
8. The Mean used for a time-based variable, such as program
execution time, has the important property that it is directly proportional to
the total time.
9. The Mean is preferred when calculating rates.
10. The Mean gives consistent results regardless of which system is
used as a reference.
11. metric are required for all reported results and have strict
guidelines for compilation.
12. A suite is a collection of programs, defined in a high-level language,
that together attempt to provide a representative test of a computer in a
particular application or system programming area.
13. At the most fundamental level, the speed of a processor is dictated by the
pulse frequency produced by the clock, measured in cycles per second, or
.
14. The best-known collection of benchmark suites is defined and maintained
by an industry consortium known as _.
15. law deals with the potential speedup of a program using multiple
processors compared to a single processor.

CHAPTER 2: PERFORMANCE ISSUES
TRUE OR FALSE
1. F
2. T
3. F
4. T
5. T
6. T
7. F
8. T
9. F
10. T
11. T
12. T
13. T
14. F
15. F
MULTIPLE CHOICE
1. C
2. D
3. A
4. A
5. B
6. D
7. C
8. B
9. B
10. A
11. A
12. D
13. B
14. D
15. A

SHORT ANSWER
1. Pipelining
2. Superscalar execution
3. branch prediction
4. Speculative execution
5. GPU (graphics processing units)
6. Little’s
7. geometric
8. Arithmetic
9. Harmonic
10. Geometric
11. Base
12. benchmark
13. Hertz (Hz)
14. System Performance Evaluation Corporation (SPEC)
15. Amdahl’s

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garnish the dish with a little lettuce finely chopped, blanched endive,
or a few tufts of boiled cauliflower. This composition, if less
agreeable than vegetables in their raw state, is more wholesome; for
salads, however they may be compounded, when eaten uncooked,
prove to some people indigestible. Tarragon, chervil, burnet, and
boiled onion, may be added to the above salad with advantage, as
also slices of cold meat, poultry, or fish. Seasonable.—From July to
October.
SALAD DRESSING (Excellent).
Ingredients.—1 teaspoonful of mixed mustard, 1 teaspoonful of
pounded sugar, 2 tablespoonfuls of salad oil, 4 tablespoonfuls of
milk, 2 tablespoonfuls of vinegar, cayenne and salt to taste. Mode.—
Put the mixed mustard into a salad-bowl with the sugar, and add the
oil drop by drop, carefully stirring and mixing all these ingredients
well together. Proceed in this manner with the milk and vinegar,
which must be added very gradually, or the sauce will curdle. Put in
the seasoning, when the mixture will be ready for use. If this
dressing is properly made, it will have a soft creamy appearance,
and will be found very delicious with crab, or cold fried fish (the
latter cut into dice), as well as with salads. In mixing salad
dressings, the ingredients cannot be added too gradually, or stirred
too much. Average cost, for this quantity, 3d. Sufficient for a small
salad.
This recipe can be confidently recommended by the editress, to
whom it was given by an intimate friend noted for her salads.
Ingredients.—4 eggs, 1 teaspoonful of mixed mustard, ¼
teaspoonful of white pepper, half that quantity of cayenne, salt to
taste, 4 tablespoonfuls of cream, vinegar. Mode.—Boil the eggs until
hard, which will be in about ¼ hour or 20 minutes; put them into
cold water, take off the shells, and pound the yolks in a mortar to a

smooth paste. Then add all the other ingredients, except the
vinegar, and stir them well until the whole are thoroughly
incorporated one with the other. Pour in sufficient vinegar to make it
of the consistency of cream, taking care to add but little at a time.
The mixture will then be ready for use. Average cost, for this
quantity, 7d. Sufficient for a moderate-sized salad.
Note.—The whites of the eggs, cut into rings, will serve very well
as a garnishing to the salad.
Ingredients.—1 egg, 1 teaspoonful of salad oil, 1 teaspoonful of
mixed mustard, ¼ teaspoonful of salt, ½ teaspoonful of pounded
sugar, 2 tablespoonfuls of vinegar, 6 tablespoonfuls of cream. Mode.
—Prepare and mix the ingredients by the preceding recipe, and be
very particular that the whole is well stirred.
Note.—In making salads, the vegetables, &c., should never be
added to the sauce very long before they are wanted for table; the
dressing, however, may always be prepared some hours before
required. Where salads are much in request, it is a good plan to
bottle off sufficient dressing for a few days’ consumption, as,
thereby, much time and trouble are saved. If kept in a cool place, it
will remain good for 4 or 5 days.
Poetic Recipe for Salad.—The Rev. Sydney Smith’s recipe.

“Two large potatoes, pass’d through kitchen sieve,
Smoothness and softness to the salad give:
Of mordent mustard add a single spoon,
Distrust the condiment that bites too soon;
But deem it not, thou man of herbs, a fault,
To add a double quantity of salt:
Four times the spoon with oil of Lucca crown,
And twice with vinegar procured from ‘town;’
True flavour needs it, and your poet begs,
The pounded yellow of two well-boil’d eggs.
Let onion’s atoms lurk within the bowl,
And, scarce suspected, animate the whole;
And, lastly, in the flavour’d compound toss
A magic spoonful of anchovy sauce.
Oh! great and glorious, and herbaceous treat,
’Twould tempt the dying anchorite to eat.
Back to the world he’d turn his weary soul,
And plunge his fingers in the salad-bowl.”
SALAD, French.
Ingredients.—Lettuces; a little chopped burnet. To every 4
tablespoonfuls of oil allow 1½ of either Tarragon or plain French
vinegar; 1 saltspoonful of salt, ½ saltspoonful of pepper. Mode.—
Wash the lettuces, shake them in a cloth, and cut them into inch
lengths. Put the lettuce into a salad-bowl, sprinkle over the chopped
burnet, and mix these well together. Put the salt and pepper into the
salad-spoon, moisten with the vinegar, disperse this amongst the
salad, pour the oil over, and mix the whole well together for at least
five minutes, when the preparation will be ready for table. This is the
very simple and expeditious mode of preparing a salad generally
adopted by our French neighbours, who are so noted for the
delicious manner in which they dress their bowl. Success will not be
obtained if the right vinegar is not procured, therefore we advise our

friends who wish to excel in making a French salad to procure a
bottle of the best French vinegar, flavoured with Tarragon or not as
the taste may dictate. Those persons living in or near London, can
purchase the vinegar of Messrs. Crosse & Blackwell, Soho Square, at
whose establishment the quality of this important ingredient in a
salad can be relied on. Time.—To be stirred at least 5 minutes after
all the ingredients are put in. Sufficient. Allow 2 moderate-sized
lettuces for 4 persons. Seasonable. Plentiful in summer, but scarce
and dear during the winter season.
SALAD, Fresh Fruit (A Dessert Dish).
Mode.—Fruit salads are made by stripping the fruit from the
stalks, piling it on a dish, and sprinkling over it finely pounded sugar.
They may be made of strawberries, raspberries, currants, or any of
these fruits mixed; peaches also make a very good salad. After the
sugar is sprinkled over, about 6 large tablespoonfuls of wine or
brandy, or 3 tablespoonfuls of liqueur, should be poured in the
middle of the fruit; and, when the flavour is liked, a little pounded
cinnamon may be added. In helping the fruit, it should be lightly
stirred, that the wine and sugar may be equally distributed.
Sufficient.—1½ pint of fruit, with 3 oz. of pounded sugar, for 4 or 5
persons. Seasonable in summer.
SALAD, Red Cabbage.
Ingredients.—A small red cabbage, 2 teaspoonfuls of salt, ½ pint
of vinegar, 3 teaspoonfuls of oil, a small quantity of cayenne pepper.
Mode.—Take off the outside leaves of a fresh red cabbage, and cut
the remainder very finely into small thin slices. Mix with the cabbage
the above salad ingredients, and let it remain for two days, when it
will be fit for use. This salad will keep very well for a few days. The
quantity of the ingredients may of course be a little varied, according
to taste. Time.—2 days. Average cost, from 2d. to 3d. each.
Seasonable in July and August.

SALAD IN BOWL.
SALAD, Summer.
Ingredients.—3 lettuces, 2 handfuls of
mustard-and-cress, 10 young radishes, a
few slices of cucumber. Mode.—Let the
herbs be as fresh as possible for a salad,
and, if at all stale or dead-looking, let them
lie in water for an hour or two, which will
very much refresh them. Wash and
carefully pick them over, remove any
decayed or worm-eaten leaves, and drain them thoroughly by
swinging them gently in a clean cloth. With a silver knife, cut the
lettuces into small pieces, and the radishes and cucumbers into thin
slices; arrange all these ingredients lightly on a dish, with the
mustard-and-cress, and pour under, but not over the salad, either of
the salad dressings, and do not stir it up until it is to be eaten. It
may be garnished with hard-boiled eggs, cut in slices, sliced
cucumbers, nasturtiums, cut vegetable-flowers, and many other
things that taste will always suggest to make a pretty and elegant
dish. In making a good salad, care must be taken to have the herbs
freshly gathered, and thoroughly drained before the sauce is added
to them, or it will be watery and thin. Young spring onions, cut
small, are by many persons considered an improvement to salads;
but, before these are added, the cook should always consult the
taste of her employer. Slices of cold meat or poultry added to a salad
make a convenient and quickly-made summer luncheon-dish; or cold
fish, flaked, will also be found exceedingly nice, mixed with it.
Average cost, 9d. for a salad for 5 or 6 persons; but more expensive
when the herbs are forced. Sufficient for 5 or 6 persons. Seasonable
from May to September.
SALAD, Winter.
Ingredients.—Endive, mustard-and-cress, boiled beetroot, 3 or 4
hard-boiled eggs, celery. Mode.—The above ingredients form the
principal constituents of a winter salad, and may be converted into a

very pretty dish, by nicely contrasting the various colours, and by
tastefully garnishing it. Shred the celery into thin pieces, after having
carefully washed and cut away all worm-eaten pieces; cleanse the
endive and mustard-and-cress free from grit, and arrange these high
in the centre of a salad-bowl or dish; garnish with the hard-boiled
eggs and beetroot, both of which should be cut in slices; and pour
into the dish, but not over the salad, either of the salad dressings.
Never dress a salad long before it is required for table, as, by
standing, it loses its freshness and pretty crisp and light appearance;
the sauce, however, may always be prepared a few hours
beforehand, and when required to use, the herbs laid lightly over it.
Average cost, 9d. for a salad for 5 or 6 persons. Sufficient for 5 or 6
persons. Seasonable from the end of September to March.
SALMON (à la Genévése).
Ingredients.—2 slices of salmon, 2 chopped shalots, a little
parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded
mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, ½ pint
of white stock, thickening of butter and flour, 1 teaspoonful of
essence of anchovies, the juice of 1 lemon, cayenne and salt to
taste. Mode.—Rub the bottom of a stewpan over with butter, and
put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning;
stir them for 10 minutes over a clear fire, and add the Madeira or
sherry; simmer gently for ½ hour, and strain through a sieve over
the fish, which stew in this gravy. As soon as the fish is sufficiently
cooked, take away all the liquor, except a little to keep the salmon
moist, and put it into another stewpan; add the stock, thicken with
butter and flour, and put in the anchovies, lemon-juice, cayenne, and
salt; lay the salmon on a hot dish, pour over it part of the sauce, and
serve the remainder in a tureen. Time.—1½ hour. Average cost for
this quantity, 3s. 6d. Sufficient for 4 or 5 persons.
SALMON, Boiled.

Ingredients.—6 oz. of salt to each gallon of water,—sufficient
water to cover the fish. Mode.—Scale and clean the fish, and be
particular that no blood is left inside; lay it in the fish-kettle with
sufficient cold water to cover it, adding salt in the above proportion.
Bring it quickly to a boil, take off all the scum, and let it simmer
gently till the fish is done, which will be when the meat separates
easily from the bone. Experience alone can teach the cook to fix the
time for boiling fish; but it is especially to be remembered, that it
should never be under-dressed, as then nothing is more
unwholesome. Neither let it remain in the kettle after it is sufficiently
cooked, as that would render it insipid, watery, and colourless. Drain
it, and if not wanted for a few minutes, keep it warm by means of
warm cloths laid over it. Serve on a hot napkin, garnish with cut
lemon and parsley, and send lobster or shrimp sauce, and plain
melted butter to table with it. A dish of dressed cucumber usually
accompanies this fish. Time.—8 minutes to each lb. for large thick
salmon; 6 minutes for thin fish. Average cost, in full season, 1s. 3d.
per lb. Sufficient, ½ lb., or rather less, for each person. Seasonable
from April to August.
Note.—Cut lemon should be put on the table with this fish; and a
little of the juice squeezed over it is regarded by many persons as a
most agreeable addition. Boiled peas are also, by some
connoisseurs, considered especially adapted to be served with
salmon.
To Choose Salmon.—To be good, the belly should be firm and thick,
which may readily be ascertained by feeling it with the thumb and
finger. The circumstance of this fish having red gills, though given as
a standing rule in most cookery-books, as a sign of its goodness, is
not at all to be relied on, as this quality can be easily given them by
art.
SALMON AND CAPER SAUCE.

Ingredients.—2 slices of salmon, ¼ lb. butter, ½ teaspoonful of
chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.
Mode.—Lay the salmon in a baking-dish, place pieces of butter over
it, and add the other ingredients, rubbing a little of the seasoning
into the fish; baste it frequently; when done, take it out and drain
for a minute or two; lay it in a dish, pour caper sauce over it, and
serve. Salmon dressed in this way, with tomato sauce, is very
delicious. Time.—About ¾ hour. Average cost, 1s. 3d. per lb.
Sufficient for 4 or 5 persons. Seasonable from April to August.
SALMON, Collared.
Ingredients.—A piece of salmon, say 3 lb., a high seasoning of
salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.
Mode.—Split the fish; scale, bone, and wash it thoroughly clean;
wipe it, and rub in the seasoning inside and out; roll it up, and bind
firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar,
in proportion to the water); add the bay-leaves and a good
seasoning of salt and whole pepper, and simmer till done. Do not
remove the lid. Serve with melted butter or anchovy sauce. For
preserving the collared fish, boil up the liquor in which it was
cooked, and add a little more vinegar. Pour over when cold. Time.—
¾ hour, or rather more.
SALMON, Crimped.
Salmon is frequently dressed in this way at many fashionable
tables, but must be very fresh, and cut into slices 2 or 3 inches thick.
Lay these in cold salt and water for 1 hour; have ready some boiling
water, salted, and well skimmed; put in the fish, and simmer gently
for ¼ hour, or rather more; should it be very thick, garnish the same
as boiled salmon, and serve with the same sauces. Time.—¼ hour,
more or less, according to size.
Note.—Never use vinegar with salmon, as it spoils the taste and
colour of the fish.

SALMON, Curried.
Ingredients.—Any remains of boiled salmon, ¾ pint of strong or
medium stock, 1 onion, 1 tablespoonful of curry-powder, 1
teaspoonful of Harvey’s sauce, 1 teaspoonful of anchovy sauce, 1 oz.
of butter, the juice of ½ lemon, cayenne and salt to taste. Mode.—
Cut up the onions into small pieces, and fry them of a pale brown in
the butter; add all the ingredients but the salmon, and simmer
gently till the onion is tender, occasionally stirring the contents; cut
the salmon into small square pieces, carefully take away all skin and
bone, lay it in the stewpan, and let it gradually heat through; but do
not allow it to boil long. Time.—¾ hour. Average cost, exclusive of
the cold fish, 9d.
SALMON CUTLETS.
Cut the slices 1 inch thick, and season them with pepper and salt;
butter a sheet of white paper, lay each slice on a separate piece,
with their ends twisted; broil gently over a clear fire, and serve with
anchovy or caper sauce. When higher seasoning is required, add a
few chopped herbs and a little spice. Time.—5 to 10 minutes.
SALMON, Pickled.
Ingredients.—Salmon, ½ oz. of whole pepper, ½ oz. of whole
allspice, 1 teaspoonful of salt, 2 bay-leaves, equal quantities of
vinegar and the liquor in which the fish was boiled. Mode.—After the
fish comes from table, lay it in a nice dish with a cover to it, as it
should be excluded from the air, and take away the bone; boil the
liquor and vinegar with the other ingredients for 10 minutes, and let
it stand to get cold; pour it over the salmon, and in 12 hours this will
be fit for the table. Time.—10 minutes.
SALMON, Potted.

Ingredients.—Salmon, pounded mace, cloves, and pepper to
taste; 3 bay-leaves, ¼ lb. butter. Mode.—Skin the salmon, and clean
it thoroughly by wiping with a cloth (water would spoil it); cut it into
square pieces, which rub with salt; let them remain till thoroughly
drained, then lay them in a dish with the other ingredients, and
bake. When quite done, drain them from the gravy, press into pots
for use, and, when cold, pour over it clarified butter. Time.—½ hour.
SALMON, to Cure.
This process consists in splitting the fish, rubbing it with salt, and
then putting it in to pickle in tubs provided for the purpose. Here it is
kept for about six weeks, when it is taken out, pressed and packed
in casks, with layers of salt.
SALMON, to Help.
First run the knife quite down to the bone, along the side of the
fish, from a to b, and also from c to d. Then help the thick part
lengthwise, that is, in the direction of the lines from a to b; and the
thin part breadthwise, that is, in the direction of the lines from e to
f, as shown in the engraving. A slice of the thick part should always
be accompanied by a smaller piece of the thin from the belly, where
lies the fat of the fish.
Note.—Many persons, in carving salmon, make the mistake of
slicing the thick part of this fish in the opposite direction to that we

have stated; and thus, by the breaking of the flakes, the beauty of
its appearance is destroyed.
SALSIFY, to Dress.
Ingredients.—Salsify; to each ½ gallon of water allow 1 heaped
tablespoonful of salt, 1 oz. of butter, 2 tablespoonfuls of lemon-juice.
Mode.—Scrape the roots gently, so as to strip them only of their
outside peel; cut them into pieces about 4 inches long, and, as they
are peeled, throw them into water with which has been mixed a little
lemon-juice, to prevent their discolouring. Put them into boiling
water, with salt, butter, and lemon-juice in the above proportion, and
let them boil rapidly until tender; try them with a fork; and, when it
penetrates easily, they are done. Drain the salsify, and serve with a
good white sauce or French melted butter. Time.—30 to 50 minutes.
Seasonable in winter.
Note.—This vegetable may be also boiled, sliced, and fried in
batter of a nice brown. When crisp and a good colour, they should
be served with fried parsley in the centre of the dish, and a little fine
salt sprinkled over the salsify.
SANDWICHES, Victoria.
Ingredients.—4 eggs; their weight in pounded sugar, butter, and
flour; ¼ saltspoonful of salt, a layer of any kind of jam or
marmalade. Mode.—Beat the butter to a cream; dredge in the flour
and pounded sugar; stir these ingredients well together, and add the
eggs, which should be previously thoroughly whisked. When the
mixture has been well beaten for about 10 minutes, butter a
Yorkshire-pudding tin, pour in the batter, and bake it in a moderate
oven for 20 minutes. Let it cool, spread one half of the cake with a
layer of nice preserve, place over it the other half of the cake, press
the pieces slightly together, and then cut it into long finger-pieces;
pile them in cross-bars, on a glass dish, and serve. Time.—20

minutes. Average cost, 1s. 3d. Sufficient for 5 or 6 persons.
Seasonable at any time.
SAUCES, General Remarks upon.
The preparation and appearance of sauces and gravies are of the
highest consequence, and in nothing does the talent and taste of the
cook more display itself. Their special adaptability to the various
viands they are to accompany cannot be too much studied, in order
that they may harmonize and blend with them as perfectly, so to
speak, as does a pianoforte accompaniment with the voice of the
singer.
The general basis of most gravies and some sauces is the same
stock as that used for soups; and, by the employment of these, with,
perhaps, an additional slice of ham, a little spice, a few herbs, and a
slight flavouring from some cold sauce or ketchup, very nice gravies
may be made for a very small expenditure. A milt (either of a bullock
or sheep), the shank-end of mutton that has already been dressed,
and the necks and feet of poultry may all be advantageously used
for gravy, where much is not required. It may, then, be established
as a rule, that there exists no necessity for good gravies to be
expensive, and that there is no occasion, as many would have the
world believe, to buy ever so many pounds of fresh meat, in order to
furnish an ever so little quantity of gravy.
Brown sauces, generally speaking, should scarcely be so thick as
white sauces; and it is well to bear in mind, that all those which are
intended to mask the various dishes of poultry or meat, should be of
a sufficient consistency to slightly adhere to the fowls or joints over
which they are poured. For browning and thickening sauces, &c.,
browned flour may be properly employed.
Sauces should possess a decided character; and whether sharp or
sweet, savoury or plain, they should carry out their names in a
distinct manner, although, of course, not so much flavoured as to

make them too piquant on the one hand, or too mawkish on the
other.
Gravies and sauces should be sent to table very hot; and there is
all the more necessity for the cook to see to this point, as, from their
being usually served in small quantities, they are more liable to cool
quickly than if they were in a larger body. Those sauces, of which
cream or eggs form a component part, should be well stirred, as
soon as those ingredients are added to them, and must never be
allowed to boil; as, in that case, they would instantly curdle.
SAUCE à L’AURORE, for Trout, Soles, &c.
Ingredients.—The spawn of 1 lobster, 1 oz. of butter, ½ pint of
Béchamel, the juice of ½ lemon, a high seasoning of salt and
cayenne. Mode.—Take the spawn and pound it in a mortar with the
butter, until quite smooth, and work it through a hair sieve. Put the
Béchamel into a stewpan, add the pounded spawn, the lemon-juice,
which must be strained, and a plentiful seasoning of cayenne and
salt; let it just simmer, but do not allow it to boil, or the beautiful red
colour of the sauce will be spoiled. A small spoonful of anchovy
essence may be added at pleasure. Time.—1 minute to simmer.
Average cost, for this quantity, 1s. Sufficient for a pair of large soles.
Seasonable at any time.
SAUCE à la MATELOTE, for Fish.
Ingredients.—½ pint of Espagnole, 3 onions, 2 tablespoonfuls of
mushroom ketchup, ½ glass of port wine, a bunch of sweet herbs,
½ bay-leaf, salt and pepper to taste, 1 clove, 2 berries of allspice, a
little liquor in which the fish has been boiled, lemon-juice, and
anchovy sauce. Mode.—Slice and fry the onions of a nice brown
colour, and put them into a stewpan with the Espagnole, ketchup,
wine, and a little liquor in which the fish has been boiled. Add the
seasoning, herbs, and spices, and simmer gently for 10 minutes,
stirring well the whole time; strain it through a fine hair sieve, put in

the lemon-juice and anchovy sauce, and pour it over the fish. This
sauce may be very much enriched by putting in a few small
quenelles, or forcemeat balls made of fish, and also glazed onions or
mushrooms. These, however, should not be added to the matelote
till it is dished. Time.—10 minutes. Average cost, 1s. 6d. Seasonable
at any time.
Note.—This sauce originally took its name as being similar to that
which the French sailor (matelot) employed as a relish to the fish he
caught and ate. In some cases cider and perry were substituted for
the wine. The Norman matelotes were very celebrated.
SAUCE ALLEMANDE,or German Sauce.
Ingredients.—½ pint of sauce tournée, the yolks of 2 eggs. Mode.
—Put the sauce into a stewpan, heat it, and stir to it the beaten
yolks of 2 eggs, which have been previously strained. Let it just
simmer, but not boil, or the eggs will curdle; and after they are
added to the sauce, it must be stirred without ceasing. This sauce is
a general favourite, and is used for many made dishes. Time.—1
minute to simmer. Average cost, 6d.
SAUCE ARISTOCRATIQUE (a Store Sauce).
Ingredients.—Green walnuts. To every pint of juice, 1 lb. of
anchovies, 1 drachm of cloves, 1 drachm of mace, 1 drachm of
Jamaica ginger bruised, 8 shalots. To every pint of the boiled liquor,
½ pint of vinegar, ¼ pint of port wine, 2 tablespoonfuls of soy.
Mode.—Pound the walnuts in a mortar, squeeze out the juice
through a strainer, and let it stand to settle. Pour off the clear juice,
and to every pint of it, add anchovies, spices, and cloves in the
above proportion. Boil all these together till the anchovies are
dissolved, then strain the juice again, put in the shalots (8 to every
pint), and boil again. To every pint of the boiled liquor add vinegar,
wine, and soy, in the above quantities, and bottle off for use. Cork
well and seal the corks. Seasonable.—Make this sauce from the

beginning to the middle of July, when walnuts are in perfection for
sauces and pickling. Average cost, 3s. 6d. for a quart.
SAUCE, Benton (to serve with Hot or Cold
Roast Beef).
Ingredients.—1 tablespoonful of scraped horseradish, 1
teaspoonful of made mustard, 1 teaspoonful of pounded sugar, 4
tablespoonfuls of vinegar. Mode.—Grate or scrape the horseradish
very fine, and mix it with the other ingredients, which must be all
well blended together; serve in a tureen. With cold meat, this sauce
is a very good substitute for pickles. Average cost for this quantity,
2d.
SAUCE, Mango Chetney, Bengal Recipe for
Making.
Ingredients.—1½ lb. of moist sugar, ¾ lb. of salt, ¼ lb. of garlic,
¼ lb. of onions, ¾ lb. of powdered ginger, ¼ lb. of dried chilies, ¾
lb. of mustard-seed, ¾ lb. of stoned raisins, 2 bottles of best
vinegar, 30 large unripe sour apples. Mode.—The sugar must be
made into syrup; the garlic, onions, and ginger be finely pounded in
a mortar; the mustard-seed be washed in cold vinegar, and dried in
the sun; the apples be peeled, cored, and sliced, and boiled in a
bottle and a half of the vinegar. When all this is done, and the apples
are quite cold, put them into a large pan, and gradually mix the
whole of the rest of the ingredients, including the remaining half-
bottle of vinegar. It must be well stirred until the whole is thoroughly
blended, and then put into bottles for use. Tie a piece of wet bladder
over the mouths of the bottles, after they are well corked. This
chetney is very superior to any which can be bought, and one trial
will prove it to be delicious.
Note.—This recipe was given by a native to an English lady, who
had long been a resident in India, and who, since her return to her

native country, has become quite celebrated amongst her friends for
the excellence of this Eastern relish.
SAUCE, Bread (to serve with Roast Turkey,
Fowl, Game, &c).
Ingredients.—1 pint of milk, ¾ lb. of the crumb of a stale loaf, 1
onion; pounded mace, cayenne, and salt to taste; 1 oz. of butter.
Mode.—Peel and quarter the onion, and simmer it in the milk till
perfectly tender. Break the bread, which should be stale, into small
pieces, carefully picking out any hard or side pieces; put it in a very
clean saucepan, strain the milk over it, cover it up, and let it remain
for an hour to soak. Now beat it up with a fork very smoothly, add a
seasoning of pounded mace, cayenne, and salt, with 1 oz. of butter;
give the whole one boil, and serve. To enrich this sauce, a small
quantity of cream may be added just before sending it to table.
Time.—Altogether, 1¾ hour. Average cost for this quantity, 4d.
Sufficient to serve with a turkey, pair of fowls, or brace of partridges.
SAUCE, Bread (to serve with Roast Turkey,
Fowl, Game, &c).
Ingredients.—Giblets of poultry, ¾ lb. of the crumb of a stale loaf,
1 onion, 12 whole peppers, 1 blade of mace, salt to taste, 2
tablespoonfuls of cream or melted butter, 1 pint of water. Mode.—
Put the giblets, with the head, neck, legs, &c., into a stewpan; add
the onion, pepper, mace, salt, and rather more than 1 pint of water.
Let this simmer for an hour, when strain the liquor over the bread,
which should be previously grated or broken into small pieces. Cover
up the saucepan, and leave it for an hour by the side of the fire;
then beat the sauce up with a fork until no lumps remain, and the
whole is nice and smooth. Let it boil for 3 or 4 minutes; keep stirring
it until it is rather thick; when add 3 tablespoonfuls of good melted
butter or cream, and serve very hot. Time.—2¼ hours. Average
cost, 6d.

SAUCE, Christopher North’s, for Meat or Game.
Ingredients.—1 glass of port wine, 2 tablespoonfuls of Harvey’s
sauce, 1 dessertspoonful of mushroom ketchup, ditto of pounded
white sugar, 1 tablespoonful of lemon juice, ½ teaspoonful of
cayenne pepper, ditto of salt. Mode.—Mix all the ingredients
thoroughly together, and beat the sauce gradually, by placing the
vessel in which it is made in a saucepan of boiling water. Do not
allow it to boil, and serve directly it is ready. This sauce, if bottled
immediately, will keep good for a fortnight, and will be found
excellent.
SAUCE, Dutch, for Fish.
Ingredients.—½ teaspoonful of flour, 2 oz. of butter, 2
tablespoonfuls of vinegar, 4 tablespoonfuls of water, the yolks of 2
eggs, the juice of ½ lemon; salt to taste. Mode.—Put all the
ingredients, except the lemon-juice, into a stewpan; set it over the
fire, and keep continually stirring. When it is sufficiently thick, take it
off, as it should not boil. If, however, it happens to curdle, strain the
sauce through a tammy, add the lemon-juice, and serve. Tarragon
vinegar may be used instead of plain, and, by many, is considered
far preferable. Average cost, 6d.
Note.—This sauce may be poured hot over salad, and left to get
quite cold, when it should be thick, smooth, and somewhat stiff.
Excellent salads may be made of hard eggs, or the remains of salt
fish flaked nicely from the bone, by pouring over a little of the above
mixture when hot, and allowing it to cool.
SAUCE, Green Dutch, or Hollandaise Verte.
Ingredients.—6 tablespoonfuls of Béchamel, seasoning to taste of
salt and cayenne, a little parsley-green to colour, the juice of ½ a
lemon. Mode.—Put the Béchamel into a saucepan with the
seasoning, and bring it to a boil. Make a green colouring by

pounding some parsley in a mortar, and squeezing all the juice from
it. Let this just simmer, when add it to the sauce. A moment before
serving, put in the lemon-juice, but not before; for otherwise the
sauce would turn yellow, and its appearance be thus spoiled.
Average cost, 4d.
SAUCE, Epicurean, for Steaks, Chops, Gravies,
or Fish.
Ingredients.—¼ pint of walnut ketchup, ¼ pint of mushroom
ditto, 2 tablespoonfuls of Indian soy, 2 tablespoonfuls of port wine;
¼ oz. of white pepper, 2 oz. of shalots, ¼ oz. of cayenne, ¼ oz. of
cloves, ¾ pint of vinegar. Mode.—Put the whole of the ingredients
into a bottle, and let it remain for a fortnight in a warm place,
occasionally shaking up the contents. Strain, and bottle off for use.
This sauce will be found an agreeable addition to gravies, hashes,
stews, &c. Average cost, for this quantity, 1s. 6d.
SAUCE, Genévése, for Salmon, Trout, &c.
Ingredients.—1 small carrot, a small faggot of sweet herbs,
including parsley, 1 onion, 5 or 6 mushrooms (when obtainable), 1
bay-leaf, 6 cloves, 1 blade of mace, 2 oz. of butter, 1 glass of sherry,
1½ pint of white stock, thickening of butter and flour, the juice of
half a lemon. Mode.—Cut up the onion and carrot into small rings,
and put them into a stewpan with the herbs, mushrooms, bay-leaf,
cloves, and mace; add the butter, and simmer the whole very gently
over a slow fire until the onion is quite tender. Pour in the stock and
sherry, and stew slowly for 1 hour, when strain it off into a clean
saucepan. Now make a thickening of butter and flour, put it to the
sauce, stir it over the fire until perfectly smooth and mellow, add the
lemon-juice, give one boil, when it will be ready for table. Time.—
Altogether 2 hours. Average cost, 1s. 3d. per pint. Sufficient, half
this quantity for two slices of salmon.

SAUCE, Green, for Green Geese or Ducklings.
Ingredients.—¼ pint of sorrel-juice, 1 glass of sherry, ½ pint of
green gooseberries, 1 teaspoonful of pounded sugar, 1 oz. of fresh
butter. Mode.—Boil the gooseberries in water until they are quite
tender; mash them and press them through a sieve; put the pulp
into a saucepan with the above ingredients; simmer for 3 or 4
minutes, and serve very hot. Time.—3 or 4 minutes.
Note.—We have given this recipe as a sauce for green geese,
thinking that some of our readers might sometimes require it; but,
at the generality of fashionable tables, it is now seldom or never
served.
SAUCE, Indian Chetney.
Ingredients.—8 oz. of sharp, sour apples, pared and cored; 8 oz.
of tomatoes, 8 oz. of salt, 8 oz. of brown sugar, 8 oz. of stoned
raisins, 4 oz. of cayenne, 4 oz. of powdered ginger, 2 oz. of garlic, 2
oz. of shalots, 3 quarts of vinegar, 1 quart of lemon juice. Mode.—
Chop the apples in small square pieces, and add to them the other
ingredients. Mix the whole well together, and put in a well-covered
jar. Keep this in a warm place, and stir every day for a month, taking
care to put on the lid after this operation; strain, but do not squeeze
it dry; store it away in clean jars or bottles for use, and the liquor
will serve as an excellent sauce for meat or fish. Seasonable.—Make
this sauce when tomatoes are in full season, that is, from the
beginning of September to the end of October.
SAUCE, Italian (Brown).
Ingredients.—A few chopped mushrooms and shalots, ½ pint of
stock, ½ glass of Madeira, the juice of ½ lemon, ½ teaspoonful of
pounded sugar, 1 teaspoonful of chopped parsley. Mode.—Put the
stock into a stewpan with the mushrooms, shalots, and Madeira, and
stew gently for ¼ hour, then add the remaining ingredients, and let

them just boil. When the sauce is done enough, put it in another
stewpan, and warm it in a bain marie. The mushrooms should not
be chopped long before they are wanted, as they will then become
black. Time.—¼ hour. Average cost, for this quantity, 7d. Sufficient
for a small dish.
SAUCE, Italian (White).
Ingredients.—½ pint of white stock, 2 tablespoonfuls of chopped
mushrooms, 1 dessertspoonful of chopped shalots, 1 slice of ham,
minced very fine; ¼ pint of Béchamel; salt to taste, a few drops of
garlic vinegar, ½ teaspoonful of pounded sugar, a squeeze of lemon-
juice. Mode.—Put the shalots and mushrooms into a stewpan with
the stock and ham, and simmer very gently for ½ hour, when add
the Béchamel. Let it just boil up, and then strain it through a tammy;
season with the above ingredients, and serve very hot. If this sauce
should not have retained a nice white colour, a little cream may be
added. Time.—½ hour. Average cost, for this quantity, 10d.
Sufficient for a moderate-sized dish.
Note.—To preserve the colour of the mushrooms after pickling,
throw them into water to which a little lemon-juice has been added.
SAUCE, Leamington (an Excellent Sauce for
Flavouring Gravies, Hashes, Soups, &c.—
Author’s Recipe).
Ingredients.—Walnuts. To each quart of walnut-juice allow 3
quarts of vinegar, 1 pint of Indian soy, 1 oz. of cayenne, 2 oz. of
shalots, ¾ oz. of garlic, ½ pint of port wine. Mode.—Be very
particular in choosing the walnuts as soon as they appear in the
market; for they are more easily bruised before they become hard
and shelled. Pound them in a mortar to a pulp, strew some salt over
them, and let them remain thus for two or three days, occasionally
stirring and moving them about. Press out the juice, and to each

quart of walnut-liquor allow the above proportion of vinegar, soy,
cayenne, shalots, garlic, and port wine. Pound each ingredient
separately in a mortar, then mix them well together, and store away
for use in small bottles. The corks should be well sealed.
Seasonable.—This sauce should be made as soon as walnuts are
obtainable, from the beginning to the middle of July.
SAUCE, Maître d’Hôtel (Hot), to serve with
Calf’s Head, Boiled Eels, and different Fish.
Ingredients.—1 slice of minced ham, a few poultry-trimmings, 2
shalots, 1 clove of garlic, 1 bay-leaf, ¾ pint of water, 2 oz. of butter,
1 dessertspoonful of flour, 1 heaped tablespoonful of chopped
parsley; salt, pepper, and cayenne, to taste; the juice of ½ large
lemon, ¼ teaspoonful of pounded sugar. Mode.—Put at the bottom
of a stewpan the minced ham, and over it the poultry-trimmings (if
these are not at hand, veal should be substituted), with the shalots,
garlic, and bay-leaf. Pour in the water, and let the whole simmer
gently for 1 hour, or until the liquor is reduced to a full ½ pint. Then
strain this gravy, put it in another saucepan, make a thickening of
butter and flour in the above proportions, and stir it to the gravy
over a nice clear fire, until it is perfectly smooth and rather thick,
care being taken that the butter does not float on the surface. Skim
well, add the remaining ingredients, let the sauce gradually heat, but
do not allow it to boil. If this sauce is intended for an entrée, it is
necessary to make it of a sufficient thickness, so that it may adhere
to what it is meant to cover. Time.—1½ hour. Average cost, 1s. 2d.
per pint. Sufficient for re-warming the remains of ½ calf’s head, or a
small dish of cold flaked turbot, cod, &c.
SAUCE, Maigre Maître d’Hôtel (Hot.—Made
without Meat).
Ingredients.—½ pint of melted butter, 1 heaped tablespoonful of
chopped parsley, salt and pepper to taste, the juice of ½ large

lemon; when liked, 2 minced shalots. Mode.—Make ½ pint of melted
butter, stir in the above ingredients, and let them just boil; when it is
ready to serve. Time.—1 minute to simmer. Average cost, 9d. per
pint.
SAUCE PIQUANTE, for Cutlets, Roast Meat, &c.
Ingredients.—2 oz. of butter, 1 small carrot, 6 shalots, 1 small
bunch of savoury herbs, including parsley, ½ a bay-leaf, 2 slices of
lean ham, 2 cloves, 6 peppercorns, 1 blade of mace, 3 whole
allspice, 4 tablespoonfuls of vinegar, ½ pint of stock, 1 small lump of
sugar, ¼ saltspoonful of cayenne, salt to taste. Mode.—Put into a
stewpan the butter, with the carrots and shalots, both of which must
be cut into small slices; add the herbs, bay-leaf, spices, and ham
(which must be minced rather finely), and let these ingredients
simmer over a slow fire, until the bottom of the stewpan is covered
with a brown glaze. Keep stirring with a wooden spoon, and put in
the remaining ingredients. Simmer very gently for ¼ hour, skim off
every particle of fat, strain the sauce through a sieve, and serve very
hot. Care must be taken that this sauce be not made too acid,
although it should possess a sharpness indicated by its name. Of
course the above quantity of vinegar may be increased or diminished
at pleasure, according to taste. Time.—Altogether ½ hour. Average
cost, 10d. Sufficient for a medium-sized dish of cutlets. Seasonable
at any time.
SAUCE, a Good, for Various Boiled Puddings.
Ingredients.—¼ lb. of butter, ¼ lb. of pounded sugar, a
wineglassful of brandy or rum. Mode.—Beat the butter to a cream,
until no lumps remain; add the pounded sugar, and brandy or rum;
stir once or twice until the whole is thoroughly mixed, and serve.
This sauce may either be poured round the pudding or served in a
tureen, according to the taste or fancy of the cook or mistress.
Average cost, 8d. for this quantity. Sufficient for a pudding.

SAUCE, Plum-Pudding.
Ingredients.—1 wineglassful of brandy, 2 oz. of very fresh butter,
1 glass of Madeira, pounded sugar to taste. Mode.—Put the pounded
sugar in a basin, with part of the brandy and the butter; let it stand
by the side of the fire until it is warm and the sugar and butter are
dissolved; then add the rest of the brandy, with the Madeira. Either
pour it over the pudding, or serve in a tureen. This is a very rich and
excellent sauce. Average cost, 1s. 3d. for this quantity. Sufficient for
a pudding made for 6 persons.
SAUCE, Quin’s, an Excellent Fish Sauce.
Ingredients.—½ pint of walnut pickle, ½ pint of port wine, 1 pint
of mushroom ketchup, 1 dozen anchovies, 1 dozen shalots, ¼ pint
of soy, ½ teaspoonful of cayenne. Mode.—Put all the ingredients
into a saucepan, having previously chopped the shalots and
anchovies very small; simmer for 15 minutes, strain, and, when cold,
bottle off for use; the corks should be well sealed to exclude the air.
Time.—¼ hour. Seasonable at any time.
SAUCE, Reading.
Ingredients.—2½ pints of walnut pickle, 1½ oz. of shalots, 1
quart of spring water, ¾ pint of Indian soy, ½ oz. of bruised ginger,
½ oz. of long pepper, 1 oz. of mustard-seed, 1 anchovy, ½ oz. of
cayenne, ¼ oz. of dried sweet bay-leaves. Mode.—Bruise the shalots
in a mortar, and put them in a stone jar with the walnut-liquor; place
it before the fire, and let it boil until reduced to 2 pints. Then, into
another jar, put all the ingredients except the bay-leaves, taking care
that they are well bruised, so that the flavour may be thoroughly
extracted; put this also before the fire, and let it boil for 1 hour, or
rather more. When the contents of both jars are sufficiently cooked,
mix them together, stirring them well as you mix them, and submit
them to a slow boiling for ½ hour; cover closely, and let them stand
24 hours in a cool place; then open the jar and add the bay-leaves;

let it stand a week longer closed down, when strain through a
flannel bag, and it will be ready for use. The above quantities will
make ½ gallon. Time.—Altogether, 3 hours. Seasonable.—This sauce
may be made at any time.
SAUCE, Robert, for Steaks, &c.
Ingredients.—2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4
tablespoonfuls of gravy or stock, salt and pepper to taste, 1
teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of
½ lemon. Mode.—Put the butter into a stewpan, set it on the fire,
and, when browning, throw in the onions, which must be cut into
small slices. Fry them brown, but do not burn them; add the flour,
shake the onions in it, and give the whole another fry. Put in the
gravy and seasoning, and boil it gently for 10 minutes; skim off the
fat, add the mustard, vinegar, and lemon-juice; give it one boil, and
pour round the steaks, or whatever dish the sauce has been
prepared for. Time.—Altogether, ½ hour. Average cost, for this
quantity, 6d. Sufficient for about 2 lbs. of steak. Seasonable at any
time.
Note.—This sauce will be found an excellent accompaniment to
roast goose, pork, mutton cutlets, and various other dishes.
SAUCE, Soyer’s, for Plum-Pudding.
Ingredients.—The yolks of 3 eggs, 1 tablespoonful of powdered
sugar, 1 gill of milk, a very little grated lemon-rind, 2 small
wineglassfuls of brandy. Mode.—Separate the yolks from the whites
of 3 eggs, and put the former into a stewpan; add the sugar, milk,
and grated lemon-rind, and stir over the fire until the mixture
thickens; but do not allow it to boil. Put in the brandy; let the sauce
stand by the side of the fire, to get quite hot; keep stirring it, and
serve in a boat or tureen separately, or pour it over the pudding.
Time.—Altogether, 10 minutes. Average cost, 1s. Sufficient for 6 or 7
persons.

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