er of commerce. The
leaves are not unlike those of the ivy, but are larger and of
rather lighter colour; they partake strongly of the peculiar
smell and pungent taste of the berry.

SAUCE TOURNEE.

517. INGREDIENTS.--1 pint of white stock (No. 107), thickening of flour
and butter, or white roux (No. 526), a faggot of savoury herbs,
including parsley, 6 chopped mushrooms, 6 green onions.

_Mode_.--Put the stock into a stewpan with the herbs, onions, and
mushrooms, and let it simmer very gently for about 1/2 hour; stir in
sufficient thickening to make it of a proper consistency; let it boil
for a few minutes, then skim off all the fat, strain and serve. This
sauce, with the addition of a little cream, is now frequently called
veloute.

_Time_.--1/2 hour. _Average cost_, for this quantity, 6d.

_Note_.--If poultry trimmings are at hand, the stock should be made of
these; and the above sauce should not be made too thick, as it does not
then admit of the fat being nicely removed.

SWEET SAUCE, for Venison.

518. INGREDIENTS.--A small jar of red-currant jelly, 1 glass of port
wine.

_Mode_.--Put the above ingredients into a stewpan, set them over the
fire, and, when melted, pour in a tureen and serve. It should not be
allowed to boil.

_Time_.--5 minutes to melt the jelly.

_Average cost_, for this quantity, 1s.

SAUCE FOR WILDFOWL.

519. INGREDIENTS.--1 glass of port wine, 1 tablespoonful of Leamington
sauce (No. 459), 1 tablespoonful of mushroom ketchup, 1 tablespoonful of
lemon-juice, 1 slice of lemon-peel, 1 large shalot cut in slices, 1
blade of mace, cayenne to taste.

_Mode_.--Put all the ingredients into a stewpan, set it over the fire,
and let it simmer for about 5 minutes; then strain and serve the sauce
in a tureen.

_Time_.--5 minutes. _Average cost_, for this quantity, 8d.

SAUSAGE-MEAT STUFFING, for Turkey.

520. INGREDIENTS.--6 oz. of lean pork, 6 oz. of fat pork, both weighed
after being chopped (beef suet may be substituted for the latter), 2 oz.
of bread crumbs, 1 small tablespoonful of minced sage, 1 blade of
pounded mace, salt and pepper to taste, 1 egg.

_Mode_.--Chop the meat and fat very finely, mix with them the other
ingredients, taking care that the whole is thoroughly incorporated.
Moisten with the egg, and the stuffing will be ready for use. Equal
quantities of this stuffing and forcemeat, No. 417, will be found to
answer very well, as the herbs, lemon-peel