Here are pages 37, 38, 39 and part of 40 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Meat And Fish Sauces

The superiority of French sauces is due to the strong, finely-flavored, white stock used in their preparation. Many things take the place of this in the ordinary English sauces, but none fill it. The basis of most sauces is a roux made of butter and flour cooked together; for white sauces without browning, for brown sauces browning both butter and flour before adding the liquid to be used. If certain simple directions be always adhered to, a delicious sauce may be served with little trouble, but nothing will show lack of pains and following the rule quicker than a meat sauce. The proportions always remain the same, no matter what kind or amount of sauce is to be made–a tablespoonful of butter and a tablespoonful of flour to every cup of liquid. For a white sauce the butter is melted without browning, the flour added and cooked until blending without browning. For a brown sauce the butter is melted and browned, the flour added and thoroughly browned before the liquid is added. Never sprinkle in the flour; put it all in at once; stir with the flat of the spoon until blended and without lumps, and add the liquid at once–not by degrees.

White Sauce

1 tablespoonful of butter
1 cupful of milk or white stock
1 tablespoonful of flour
Salt and pepper to taste.

Melt the butter without browning; add the flour, stir until it is blended and smooth. Add the liquid, stir until it thickens, season and serve.

This is the basis for a large quantity of sauces which are used with fish, boiled fowl, roast turkey and chicken, veal and chicken croquettes, sweetbreads, many vegetables and eggs in various forms.

Bechamel Sauce.–Use one-half of a cupful of stock and one half a cupful of cream. When ready to serve add yolk of one egg.

Sauce Supreme.–Use one cupful of chicken stock, and when ready to serve, add the yolks of two eggs.

Egg Sauce.–To the white or cream sauce add two hardboiled eggs cut in slices, and one tablespoonful of chopped parsley.

Mushroom Sauce

1 tablespoonful of butter
1/2 cupful of cream
1/2 can of mushrooms
1 tablespoonful of flour
1/2 cupful of mushroom liquor
Salt and pepper to taste.

Cut the mushrooms in halves with a silver knife. Proceed as directed for the white sauce, adding the mushrooms just as the sauce beings to thicken. They should cook only long enough to be heated through and the sauce be served at once.

Brown Sauce

1 tablespoonful of butter
1 cupful of stock or water
1 tablespoonful of flour
Salt and pepper to taste.

Melt the butter and brown; add the flour; stir until smooth and thoroughly browned. Add the stock, stir until it thickens, season and serve.

It takes much longer to make a brown than a white sauce, as browning flour hardens the starch grains so they do not readily expand and thicken the sauce.

From this sauce are made many, adding different flavorings, such as catsup, curry powder, Worcestershire sauce, etc. Brown sauce and its variations are served with dark-colored meats, game, ham, cutlets, etc.

Mushroom Sauce.–To the quantity of brown sauce given above, add one-half can of mushrooms cut in halves with a silver knife. Cook only long enough to heat through, as directed for the white mushroom sauce.

Currant Jelly Sauce.–To the quantity of brown sauce given above, add one-half cupful of melted currant jelly.

Curry Sauce.–To the quantity of brown sauce given above, add one teaspoonful of curry powder.

Sauce Piquante.–To the quantity of brown sauce given above add two teaspoonfuls of vinegar, one tablespoonful each of finely-chopped onion, pickle and capers.

Tomato Sauce

2 cupfuls of tomatoes
2 sprigs of parsley
1 leaf of celery
1 tablespoonful of butter
2 slices of onion
1 bay leaf
2 cloves
1 tablespoonful of flour.

Put the tomatoes in a saucepan over the fire with the parsley, bay leaf, celery, onion and cloves. Simmer for twenty minutes. Press through a sieve. Melt the butter without browning, add the flour and stir until smooth. Add the strained tomato juice and cook, stirring gently until it thickens. Season to taste with salt and pepper.

Drawn Butter Sauce

2 tablespoonfuls of butter
1 tablespoonful of flour
1 1/2 cupfuls of boiling water
Salt and pepper to taste.

Melt the butter without browning, add the flour and stir until smooth. Add the boiling water gradually, stirring all the while, and cook until it thickens. For a simple drawn butter sauce, when served, a tablespoonful of butter cut in small pieces is added.

Caper Sauce.–Add two tablespoonfuls of capers to the above and cook until heated.

Shrimp Sauce.–Add to the above drawn butter sauce, the yolk of one egg and one-half of a cup of shrimps, cleaned and cut in pieces.

Sauce Hollandaise

1/4 teaspoonful of white pepper
1/2 teaspoonful of salt
1 tablespoonful of chopped parsley
4 tablespoonfuls of butter
Juice of one-half lemon
Yolks of two eggs

Cream the butter; add the yolks of the eggs, one at a time, and beat until well mixed. Add the lemon juice, salt and pepper; mix well. When ready to serve put the sauce over hot water, and cook, stirring all the time until it thickens. Serve at once.

Sauce Tartare

1 cupful of mayonnaise dressing
1 tablespoonful of chopped pickles
1 tablespoonful of capers
1 tablespoonful of chopped parsley
1/2 teaspoonful of onion juice

Mix the pickles, capers, parsley and onion juice carefully with the mayonnaise dressing just before using. Olives may be used in the place of pickles if the sauce is not desired so tart.

Bearnaise Sauce

Yolks of three eggs
3 tablespoonfuls of white stock
2 or 3 drops of onion juice
1 teaspoonful of vinegar
3 tablespoonfuls of olive oil
Salt and pepper to taste.

Beat the yolks of the eggs until very light. Add the stock and the oil gradually, stirring all the while. Put over the fire in a farina boiler and stir constantly until the eggs have thickened. Take from the fire, add the seasoning, mix well, and put away to cool. This sauce is served cold.