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Sauce Robert for Pork Cutlets or Pork. Onions 2. Vinegar i tablespoonful. Butter I oz. Made mustard i teaspoonful. Stock I" pint. Flour I tablespoonful. Salt and pepper to taste. Slice the onions. Melt the butter in a stewpan or saucepan. Fry the onions in it till they are a light brown. Dredge the flour, add the vinegar, pepper and salt. Stir well, then gradually add the stock. Let it simmer for half an hour, stir it often ; last of all, stir in the mustard. Strain. Horse-Radish Sauce. Horse-radish (grated) Made mustard Vinegar White sugar Cream Salt Mix well the grated horse-radish, mustard, vinegar, sugar and salt. Last of all add the cream. Make just before it is wanted. The cream may be half whipped, if liked. 2 tablespoonfuls. I teaspoonful. I dessertspoonful, to taste, i pint, a pinch. Espagnol Sauce. Brown sauce ^ pint. Sherry ... i wineglassful. Mushrooms (sliced) ... 4. Seasoning. Simmer all together for ten minutes, then tammy and use. Tomato Sauce. Tomatoes (sliced)... Shallot (sliced) Lean ham or bacon (cut into dice Peppercorns Herbs Vinegar ... Butter ... Mace 1 lb. 2 oz. a small bunch. I tablespoonful. I oz. I blade. Put all these ingredients into a saucepan, put on the lid ; simmer gently until all is quite tender. Rub through a hair sieve. Add a little cochineal to improve the colour if necessary. Remove any fat from the sauce. Re-heat and it is ready for use. If using tinned tomatoes, the puree must be reduced until the right consistency. Brown Sauce. Brown stock i pint. Butter ij oz. Flour i|- oz. Carrot a few slices. Turnip do. Onion do. Celery i stalk. Tomato (sliced) i. Mushrooms 2 or 3, or Mushroom catsup i tablespoonful. Pepper. Salt. Make the butter hot in a stewpan, fry the sliced vegetables until a nice brown, add the flour, and when browned put in the stock ; bring it to the boil. Simmer gently about ten minutes, add catsup and seasoning. Strain, remove fat. Supreme Sauce. Chicken, or veal stock ... f pint. Butter 1 oz. Flour I oz. Cream h gill. White button mushrooms 12. Cook the flour in the butter ; add the stock, mushrooms, and cream ; simmer for ten minutes ; tammy, and add a few drops of lemon juice. Bread Sauce. Milk .., -. ... i pint. Onion i. Bread crumbs 2 oz. Butter ... ... i oz. Cream 2 tablespoonfuls. Peppercorns 3. Salt c to taste. Simmer the onion and peppercorns in the milk. Strain over the bread crumbs. Stir over the fire till thickened, add the butter, cream, and salt, and serve. If no cream be used, one ounce of butter may be stirred in at last. Brown Gravy for Poultry or Game. The following quantity is sufficient for a couple of fowls. Wash the giblets in salt and water, dry and flour them. Slice an onion, fry it with the giblets in threequarters of an ounce of butter till of a good brown colour ; add one pint of warm brown stock, six peppercorns, and a bunch of herbs. Simmer (covered) for two hours. Strain and season. Liver Sauce for Hares or Rabbits. White sauce (p. 167) ... ^ pint. The liver of one hare or two rabbits. Wash the liver in salt and water, put it into boiling water and boil it till quite done. Drain it well, then pound it in a mortar and mix it thoroughly with the white sauce. Re-heat and serve.