th cold meat, this sauce is a very good substitute for
pickles.

_Average cost_ for this quantity, 2d.

BREAD SAUCE (to serve with Roast Turkey, Fowl, Game, &c.).

I.

371. INGREDIENTS.--1 pint of milk, 3/4 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 outside 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, 1-3/4 hour.

_Average cost_ for this quantity, 4d.

_Sufficient_ to serve with a turkey, pair of fowls, or brace of
partridges.

[Illustration: MACE.]

MACE.--This is the membrane which surrounds the shell of the
nutmeg. Its general qualities are the same as those of the
nutmeg, producing an agreeable aromatic odour, with a hot and
acrid taste. It is of an oleaginous nature, is yellowish in its
hue, and is used largely as a condiment. In "Beeton's
Dictionary" we find that the four largest of the Banda Islands
produce 150,000 lbs. of it annually, which, with nutmegs, are
their principal articles of export.

II.

372. INGREDIENTS.--Giblets of poultry, 3/4 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_.--2-1/4 hours. _Average cost_, 6d.

BROWNING FOR GRAVIES AND SAUCES.

373. The browning for soups (_see_ No. 1