Fennel Sauce

Fennel, 3 oz. butter, flour, pepper and salt, yolks of 2 eggs, juice of 1 lemon.

Blanch a small quantity in boiling salted water, take it out, dry it in a cloth, and chop it finely; melt 3 oz. fresh butter, add rather more than a tablespoonful flour, mix well, and put in pepper and salt to taste, and about a pint hot water; stir on the fire till the sauce thickens, then stir in the yolks of 2 eggs beaten up with the juice of a lemon and strained. Add plenty of chopped fennel, and serve.

Shrimp Sauce

Half pint shrimps, juice of 1/2 lemon, butter, a dust of cayenne.

Take 1/2 pint shrimps, pick out all the meat from the tails, pound the rest in a mortar with the juice of 1/2 lemon and a piece of butter; pass the whole through a sieve. Make 1 pint melted butter, put the meat from the tails into it, add a dust of cayenne, and when the sauce boils stir into it the shrimp butter that has come through the sieve, with or without a tablespoonful of cream.

Mock Cream Sauce

Pour 1/2 pint boiling milk on 1 teaspoonful arrowroot, previously mixed in a small quantity of cold milk. Stir the mixture well, and, when moderately warm, add the white of 1 egg well beaten. Place the whole over the fire, and stir it till it nearly boils.

Fruit Sauce

Half pint sugar, cinnamon, bay leaf, cloves, and any kind of fruit.

Put 1/2 lb. sugar and 1/2 pint water over the fire to boil, skim and boil 5 minutes, add to this a piece of stick cinnamon about 2 inches long, 1 bay leaf and 4 cloves; at the end of 5 minutes add 1/2 pint any kind of mashed fruit; for instance, apricots, stewed apples; in fact, any fruit that will go nicely with the pudding with which you expect to serve the sauce. Strain the whole through a sieve, flavor, and it is ready to serve.

Mayonnaise Dressing

Yolks of 2 hard-boiled eggs, mustard, vinegar, olive oil or butter.

Take the yolks of 2 hard-boiled eggs and mash smooth with 1/2 teaspoonful mustard and 2 table-spoonfuls olive oil; then add slowly 1/2 teacup vinegar; if olive oil is not liked, melted butter may be used instead.

Poor Man's Sauce

A good-sized onion, butter, 1/2 pint common stock or water, vinegar, parsley, pepper and salt, flour.

Mince a good-sized onion, not too finely, put it into a saucepan with a piece of butter equal to it in bulk. Fry till the onion assumes a light brown color, add 1/2 pint common stock or water and a small quantity of vinegar, pepper and salt to taste, and some minced parsley; then stir the sauce into another saucepan, in which a tablespoonful of flour and a small piece of butter have been mixed, over the fire. Let the sauce boil up, and it is ready.

Onion Sauce (Brown)

Two oz. butter, rather more than 1/2 pint of rich gravy, 6 large onions, pepper and salt.

Put into your stewpan the onions, sliced, fry them of a light brown color, with 2 oz. of butter; keep them stirred well to prevent them turning black; as soon as they are of a nice color, pour over the gravy, and simmer gently until tender; skim off all fat, add seasoning and rub the whole through a sieve; then put in a saucepan, and when it boils, serve.

Chestnut Sauce

Remove the outer shell from some fine chestnuts, scald them in boiling water, and remove the inner skin. Stew them in good white stock till quite tender, drain, and while hot press them through a sieve. Put the pulp into a saucepan, add a small piece of butter, a little sugar, pepper and salt. Stir over the fire till quite hot, but do not let it boil, and serve.

Mushroom Sauce

Remove the stalks and gritty part from 1/2 pint of mushrooms; wash, drain, and put them into 1/2 pint of well-flavored gravy, simmer them till quite tender, drain them, and keep them hot. Melt 1 oz. butter in a saucepan, add to it 1 oz. flour, stir over the fire till brown; pour in the gravy, stirring till it boils. Arrange the mushrooms in the center of the dish, the cutlets round them, and pour the sauce over.

Chile Sauce

One bu. ripe tomatoes, 2 doz. large onions; chop very fine and boil 1 hour; then add 1 pint salt, 2 1/2 quarts vinegar, 5 red peppers chopped fine, 2 tablespoonfuls each of ground ginger and cinnamon, and 1 each of cloves and nutmeg. Boil steadily for about 2 hours; bottle and seal tightly.

Bread Sauce (for Poultry or Game)

Giblets, lb. stale bread, 1 onion, 10 whole peppers, 1 blade mace, salt, 2 tablespoonfuls cream.

Put the giblets into 1 pint water, add the onion, pepper, mace, salt. Allow it to simmer for 1 hour, then strain the liquor over the bread crumbs. Cover the stewpan and let it stand on the stove for 1 hour (do not allow it to boil), then beat the sauce up with a fork until it is nice and smooth. Allow it to boil 5 minutes, stirring well until it is thick, then add cream and serve hot.

Caper Sauce

Two oz. butter, 1 tablespoonful flour, 1 pint stock, pepper and salt, Worcester sauce, capers.

Put 2 oz. butter and 1 tablespoonful flour into a saucepan; stir the mixture on the fire until it acquires a brown color; add rather less than 1 pint boiling stock, free from fat; season with pepper, salt and a little Worcester sauce. When the sauce boils throw in plenty of capers; let it boil once more, and it is ready.

Mint Sauce

Chop 1 bunch fresh mint fine, mix with 1 tablespoonful sugar, a pinch of salt and pepper, rub well together, and add 1/2 cup vinegar, with a squeeze of lemon juice.