4. INGREDIENTS.--6 good-sized apples, 1/2 pint of brown gravy, cayenne
to taste.

_Mode_. Put the gravy in a stewpan, and add the apples, after having
pared, cored, and quartered them. Let them simmer gently till tender;
beat them to a pulp, and season with cayenne. This sauce is preferred by
many to the preceding.

_Time_.--According to the apples, about 3/4 hour. _Average cost_, 6d.

ASPARAGUS SAUCE.

365. INGREDIENTS.--1 bunch of green asparagus, salt, 1 oz. of fresh
butter, 1 small bunch of parsley, 3 or 4 green onions, 1 large lump of
sugar, 4 tablespoonfuls of sauce tournee.

_Mode_.--Break the asparagus in the tender part, wash well, and put them
into boiling salt and water to render them green. When they are tender,
take them out, and put them into cold water; drain them on a cloth till
all moisture is absorbed from them. Put the butter in a stewpan, with
the parsley and onions; lay in the asparagus, and fry the whole over a
sharp fire for 5 minutes. Add salt, the sugar and sauce tournee, and
simmer for another 5 minutes. Rub all through a tammy, and if not a very
good colour, use a little spinach green. This sauce should be rather
sweet.

_Time_.--Altogether 40 minutes.

_Average cost_ for this quantity, 1s. 4d.

ASPIC, or ORNAMENTAL SAVOURY JELLY.

366. INGREDIENTS.--4 lbs. of knuckle of veal, 1 cow-heel, 3 or 4 slices
of ham, any poultry trimmings, 2 carrots, 1 onion, 1 faggot of savoury
herbs, 1 glass of sherry, 3 quarts of water; seasoning to taste of salt
and whole white pepper; 3 eggs.

_Mode_.--Lay the ham on the bottom of a stewpan, cut up the veal and
cow-heel into small pieces, and lay them on the ham; add the poultry
trimmings, vegetables, herbs, sherry, and water, and let the whole
simmer very gently for 4 hours, carefully taking away all scum that may
rise to the surface; strain through a fine sieve, and pour into an
earthen pan to get cold. Have ready a clean stewpan, put in the jelly,
and be particular to leave the sediment behind, or it will not be clear.
Add the whites of 3 eggs, with salt and pepper, to clarify; keep
stirring over the fire, till the whole becomes very white; then draw it
to the side, and let it stand till clear. When this is the case, strain
it through a cloth or jelly-bag, and use it for moulding poultry, etc.
(See Explanation of French Terms, page 44.) Tarragon vinegar may be
added to give an additional flavour.

_Time_.--Altogether 4-1/2 hours. _Average co