the pulp and rind. Wash a good handful of parsley,
and shake it as dry as possible, and chop it, throwing away the stalks.
Put one ounce of butter and one tablespoonful of flour into a saucepan,
and stir over fire until well mixed. Then put in the parsley and minced
lemon, and pour in as much clear stock as will be required to make the
sauce. Season with a small quantity of pounded mace, and stir the whole
over the fire a few minutes. Beat the yolks of two eggs with two
tablespoonfuls of cold stock, and move the sauce to the side of the
fire, and when it has cooled a little, stir in the eggs. Stir the sauce
for two minutes on the side of the fire, and it will be ready for
serving.

~POIVRADE SAUCE~--Put in a stewpan six scallions, a little thyme, a good
bunch of parsley, two bay-leaves, a dessert-spoonful of white pepper,
two tablespoons of vinegar and two ounces of butter, and let all stew
together until nearly all the liquor has evaporated; add one teacupful
of stock, two teacupfuls of Spanish sauce. Boil this until reduced to
one-half, then serve.

~ROYAL SAUCE~--Put four ounces of fresh butter and the yolks of two
fresh eggs into a saucepan and stir them over the fire until the yolks
begin to thicken, but do not allow them to cook hard. Take sauce off the
fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two
tablespoons of Indian soy, one finely chopped green gherkin, one small
pinch of cayenne pepper, and a small quantity of salt. When well
incorporated keep sauce in a cold place. When cold serve with fish.

~SAUCE FOR FISH~--Simmer two cups of milk with a slice of onion, a slice
of carrot cut in bits, a sprig of parsley and a bit of bay-leaf for a
few minutes. Strain onto one-quarter cup of butter rubbed smooth with
the same flour. Cook five minutes and season with a level teaspoon of
salt and a saltspoon of pepper.

~SAUCE MAYONNAISE~--Place in an earthen bowl a couple of fresh egg yolks
and one-half teaspoonful of ground English mustard, half pinch of salt,
one-half saltspoonful red pepper, and stir well for about three minutes
without stopping, then pour in, one drop at a time, one and one-half
cupfuls of best olive oil, and should it become too thick, add a little
at a time some good vinegar, stirring constantly.

~SAUCE TARTARE~--Use one-half level teaspoon of salt and mustard, one
teaspoon of powdered sugar, and a few grains of cayenne beaten
vigorously with the yolks of two