larified suet, of the size of a
walnut, grated nutmeg, and sugar, put on in a saucepan, stirring one
way, and adding water if too thick, lemon juice, or essence of noyeau,
or almonds may be substituted to vary the flavour.

* * * * *

SAUCE ROBERT FOR STEAKS.

Chop up some onions, throw them into a saucepan with a bit of
clarified fat, let them fry till brown, then add pepper, salt, a
little gravy, mustard, lemon juice, and vinegar; boil it all, and pour
over the steaks.

* * * * *

CAPER SAUCE.

This is merely melted butter with a few pickled capers simmered in it,
or they may be put into a sauce made of broth thickened with egg, and
a little flour.

* * * * *

SAVORY HERB POWDER.

It is useful to select a variety of herbs, so that they may always
be at hand for use: the following are considered to be an excellent
selection, parsley, savory, thyme, sweet majoram, shalot, chervil, and
sage, in equal quantities; dry these in the oven, pound them finely
and keep them in bottles well stopped.

* * * * *

SEASONING FOR DUCKS AND GEESE.

Mix chopped onion with an equal quantity of chopped sage, three times
as much grated stale bread, a little shred suet, pepper, salt, and a
beaten egg to bind it, this is generally used for geese and ducks, the
onions are sometimes boiled first to render them less strong.

* * * * *

ENGLISH EGG SAUCE.

Boil two eggs hard, chop them finely, and warm them up in finely made
melted butter, add a little white pepper, salt, a blade of mace, and a
very small quantity of nutmeg.

* * * * *

SAUCE A LA TARTARE.

Mix the yolk of an egg with oil, vinegar, chopped parsley, mustard,
pepper, and salt; a spoonful of pate de diable or French mustard,
renders the sauce more piquante.

* * * * *

A FINE SAUCE FOR ROAST MUTTON.

Mix a little port wine in some gravy, two table-spoonfuls of vinegar,
one of oil, a shalot minced, and a spoonful of mustard, just before
the mutton is served, pour the sauce over it, then sprinkle it with
fried bread crumbs, and then again baste the meat with the sauce; this
is a fine addition to the mutton.

* * * * *

ASPARAGUS SAUCE, TO SERVE WITH LAMB CHOPS.

Cut some asparagus, or sprew, into half inch