mustard, and a little cayenne pepper,
boil it and serve with the steaks.

* * * * *

A FISH SAUCE WITHOUT BUTTER.

Put on, in a small saucepan, a cup of water, well flavored with
vinegar, an onion chopped fine, a little rasped horse-radish, pepper,
and two or three cloves, and a couple of anchovies cut small, when it
has boiled, stir carefully in the beaten yolks of two eggs, and let it
thicken, until of the consistency of melted butter.

* * * * *

A FINE FISH SAUCE.

One teacup full of walnut pickle, the same of mushroom ditto, three
anchovies pounded, one clove of garlic pounded, half a tea-spoonful of
cayenne pepper, all mixed well together, and bottled for use.

* * * * *

A NICE SAUCE TO THROW OVER BROILED MEATS.

Beat up a little salad-oil with a table-spoonful of vinegar, mustard,
pepper and salt, and then stir in the yolk of an egg; this sauce
should be highly seasoned. A sauce of this description is sometimes
used to baste mutton while roasting, the meat should be scored in
different places to allow the sauce to penetrate.

* * * * *

SAUCE FOR DUCKS.

A little good gravy, with a glass of port wine, the juice of a lemon,
highly seasoned with cayenne pepper.

* * * * *

BREAD SAUCE.

Take a large onion and boil it, with a little pepper till quite soft,
in milk, then take it out, and pour the milk over grated stale bread,
then boil it up with a piece of butter, and dredge it with flour; it
should be well beaten up with a silver fork.

The above can be made without butter or milk: take a large onion,
slice it thin, put it into a little veal gravy, add grated bread,
pepper, &c., and the yolk and white of an egg well beaten.

* * * * *

APPLE SAUCE FOR GOOSE.

Slice some apples, put them in a little water to simmer till soft,
beat them to a pulp; some consider a little powdered sugar an
improvement, but as the acid of the apples is reckoned a corrective to
the richness of the goose, it is usually preferred without.

* * * * *

MINT SAUCE.

Mix vinegar with brown sugar, let it stand about an hour, then add
chopped mint, and stir together.

* * * * *

ONION SAUCE.

Slice finely, and brown in a little oil, two or three onions; put them
in