d. It
was the symbol, too, of victory, and it was thought that the
laurel could never be struck by lightning. From this word comes
that of "laureate;" Alfred Tennyson being the present poet
laureate, crowned with laurel as the first of living bards.

SAUCE PIQUANTE, for Cutlets, Roast Meat, &c.

513. INGREDIENTS.--2 oz. of butter, 1 small carrot, 6 shalots, 1 small
bunch of savoury herbs, including parsley, 1/2 a bay-leaf, 2 slices of
lean ham, 2 cloves, 6 peppercorns, 1 blade of mace, 3 whole allspice, 4
tablespoonfuls of vinegar, 1/2 pint of stock (No. 104 or 105), 1 small
lump of sugar, 1/4 saltspoonful of cayenne, salt to taste.

_Mode_.--Put into a stewpan the butter, with the carrot and shalots,
both of which must be cut into small slices; add the herbs, bay-leaf,
spices, and ham (which must be minced rather finely), and let these
ingredients simmer over a slow fire, until the bottom of the stewpan is
covered with a brown glaze. Keep stirring with a wooden spoon, and put
in the remaining ingredients. Simmer very gently for 1/4 hour, skim off
every particle of fat, strain the sauce through a sieve, and serve very
hot. Care must be taken that this sauce be not made too acid, although
it should possess a sharpness indicated by its name. Of course the above
quantity of vinegar may be increased or diminished at pleasure,
according to taste.

_Time_.--Altogether 1/2 hour. _Average cost_, 10d.

_Sufficient_ for a medium-sized dish of cutlets.

_Seasonable_ at any time.

A GOOD SAUCE FOR VARIOUS BOILED PUDDINGS.

514. INGREDIENTS.--1/4 lb. of butter, 1/4 lb. of pounded sugar, a
wineglassful of brandy or rum.

_Mode_.--Beat the butter to a cream, until no lumps remain; add the
pounded sugar, and brandy or rum; stir once or twice until the whole is
thoroughly mixed, and serve. This sauce may either be poured round the
pudding or served in a tureen, according to the taste or fancy of the
cook or mistress.

_Average cost_, 8d. for this quantity.

_Sufficient_ for a pudding.

SAUCE ROBERT, for Steaks, &c.

515. INGREDIENTS.--2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4
tablespoonfuls of gravy, or stock No. 105, salt and pepper to taste, 1
teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of 1/2
lemon.

_Mode_.--Put the butter into a stewpan, set it on the fire, and, when
browning, throw in the onions, which must be cut into small slices. Fry
them brown, but do not b