ittle grated nutmeg. Cook gently on a
stove for five minutes, place in a hot dish and serve.

SAUCES

~CUCUMBER SAUCE~--Pare two good sized cucumbers and cut a generous piece
from the stem end. Grate on a coarse grater and drain through cheese
cloth for half an hour. Season the pulp with salt, pepper and vinegar to
suit the taste. Serve with broiled, baked or fried fish.

~GHERKIN SAUCE~--Put a sprig of thyme, a bay-leaf, a clove of garlic,
two finely chopped shallots, and a cayenne pepper, and salt into a
saucepan, with one breakfast cup of vinegar. Place pan on fire and when
contents have boiled for thirty minutes, add a breakfast cup of stock or
good broth. Strain it through a fine hair sieve and stir in one and
one-half ounces of liquefied butter mixed with a little flour to thicken
it. Place it back in the saucepan and when it boils stir in it a
teaspoonful or so of parsley very finely chopped, two or three ounces of
pickle gherkins, and a little salt if required.

~GIBLET SAUCE~--Put the giblets from any bird in the saucepan with
sufficient stock or water to cover them and boil for three hours, adding
an onion and a few peppercorns while cooking. Take them out, and when
they are quite tender strain the liquor into another pan and chop up the
gizzards, livers, and other parts into small pieces. Take a little of
the thickening left at the bottom of the pan in which a chicken or goose
has been braised, and after the fat has been taken off, mix it with the
giblet liquor and boil until dissolved. Strain the sauce, put in the
pieces of giblet, and serve hot.

~GOOSEBERRY SAUCE~--Pick one pound of green gooseberries and put them
into a saucepan with sufficient water to keep them from burning, when
soft mash them, grate in a little nutmeg and sweeten to taste with moist
sugar. This sauce may be served with roast pork or goose instead of
apple sauce. It may also be served with boiled mackerel. A small piece
of butter will make the sauce richer.

~HALF-GLAZE SAUCE~--Put one pint of clear concentrated veal gravy in a
saucepan, mix it with two wine-glassfuls of Madeira, a bunch of sweet
herbs, and set both over the fire until boiling. Mix two tablespoonfuls
of potato flour to a smooth paste with a little cold water, then mix it
with the broth and stir until thick. Move the pan to the side of the
fire and let the sauce boil gently until reduced to two-thirds of its
original quantity. Skim it well, pass it