The appearance and preparation of sauces, are of the highest importance. Brown sauces should not be as thick as white ones, and should possess a decided character, so that, both whether sweet or sharp, plain or savory, they would bear out their names. Care is also to be taken that they blend and harmonize with the various dishes they are to accompany.

White Sauce

One pint milk, 2 or 3 mushrooms, 1 onion, 1 carrot, 1 bundle sweet herbs, whole pepper and salt to taste, a few cloves, a little mace, 1 oz. butter, and 1 gill cream.

Put into 1 pint milk 2 or 3 mushrooms, 1 onion and a carrot cut into pieces, 1 bundle of sweet herbs, whole pepper and salt to taste, a few cloves and a little mace; let the whole gently simmer for about an hour; put 1 ounce of butter into a saucepan, and stir on the fire until it thickens. Finish by stirring in 1 gill cream.

Horseradish Sauce

Two oz. horseradish, 6 tablespoonfuls milk or cream, 3 dessertspoonfuls vinegar, 1 teaspoonful sugar, 1/2 do. pepper.

Grate the horseradish, mix it with salt, sugar and pepper. Add the cream or milk very gradually, and heat the whole over the fire, stirring well all the time. If allowed to boil it will spoil. Serve with hot roast beef.

Sauce for Wild Fowl

Half pint gravy, l small onion, 3 or 4 leaves basil, a piece of the thin rind of a lemon, 1 dessertspoonful lemon juice.

Boil the gravy, onion and basil together for a few minutes, strain, and add the lemon juice. Seville orange juice may be used instead of lemon.

Standard Sauce for Fish

Maitre d'hote] butter is prepared by mixing together, cold, 1 tablespoonful each of butter and finely chopped parsley; add 1 teaspoonful of lemon juice and a little pepper and salt. Work well together, and when ready to serve the fish, spread it generously with the butter and set the dish in the mouth of the oven for a minute or two. The parsley must be as fine as powder.

Egg Sauce for Fish

Boil 2 eggs for 10 minutes, and then lay them in cold water for 5 minutes. Remove the shells, and mince them very fine. Beat 1/4 lb. butter, mix eggs and butter well together, make them hot, and serve with salt fish.

Egg Sauce for Puddings

Beat yolk of 1 egg with a little sugar and cream, stir till it boils, when add a few drops of flavoring to taste.

Liver Sauce

Livers of any kind of poultry, butter, flour, minced shallots, gravy stock, a small pinch of sweet hexbs, pepper, spices and salt, and juice of 1/2 lemon.

Scald the livers of the poultry, rabbits or hares and mince them finely. Melt a piece of butter in a saucepan, add a little flour to it and a small quantity of minced shallots. Let the whole fry for a minute or two, then add gravy stock in sufficient quantity to make a sauce, and a small pinch of powdered sweet herbs, and pepper, spices and salt to taste. Put in the minced livers and let the sauce boil 20 minutes, and at the time of serving add a small piece of fresh butter and the juice of 1/2 lemon.