. See also No. 331.)

Take your chops out of the frying-pan; for a pound of meat keep a
table-spoonful of the fat in the pan, or put in about an ounce of
butter; put to it as much flour as will make it a paste; rub it well
together over the fire till they are a little brown; then add as much
boiling water as will reduce it to the thickness of good cream, and a
table-spoonful of mushroom or walnut catchup, or pickle, or browning
(No. 322, or No. 449); let it boil together a few minutes, and pour it
through a sieve to the steaks, &c.

_Obs._--To the above is sometimes added a sliced onion, or a minced
eschalot, with a table-spoonful of port wine, or a little eschalot wine
(Nos. 402, 423, or 135). Garnish with finely-scraped horseradish, or
pickled walnuts, gherkins, &c. Some beef-eaters like chopped eschalots
in one saucer, and horseradish grated in vinegar, in another. Broiled
mushrooms are favourite relishes to beef-steaks.

_Sauce Piquante for cold Meat, Game, Poultry, Fish, &c. or
Salads._--(No. 359. See also No. 372, and Cucumber Vinegar, Nos. 399 and
453.)

Pound in a mortar the yelks of two eggs that have been boiled hard (No.
547), with a mustard-spoonful of made mustard, and a little pepper and
salt; add two table-spoonfuls of salad oil; mix well, and then add three
table-spoonfuls of vinegar; rub it up well till it is quite smooth, and
pass it through a tamis or sieve.

_Obs._--To the above, some add an anchovy, or a table-spoonful of
mushroom catchup, or walnut pickle, some finely-chopped parsley, grated
horseradish, or young onions minced, or burnet (No. 399), horseradish
(No. 399*, or No. 402), or tarragon, or elder vinegar (No. 396), &c.,
and Cayenne or minced pickles, capers, &c. This is a _piquante_ relish
for lobsters, crabs, cold fish, &c.

_Sauce for Hashes of Mutton or Beef._--(No. 360. See also Nos. 451, 485,
and to make Plain Hash, No. 486.)

Unless you are quite sure you perfectly understand the palate of those
you are working for, show those who are to eat the hash this receipt,
and beg of them to direct you how they wish it seasoned.

Half the number of the ingredients enumerated will be more than enough:
but as it is a receipt so often wanted we have given variety. See also
No. 486.

To prepare the meat, see No. 484.

Chop the bones and fragments of the joint, &c., and put them into a
stew-pan; cover them with boiling water, six berries of black pepper,
the same of allspice, a sm