Recipes for the million

SAUCE (EGG). — Take some hard-boiled eggs, chop them up small, and mix them with some melted butter. A little lemon juice squeezed in just before it is served is an improvement. Send to table very hot. SAUCE (FENNEL). — Slice up three or four onions, and put them into a saucepan with a cupful of good gravy and two cloves of garlic ; simmer for one hour, let it get cold, then remove the fat and pass the sauce through a sieve. Add chopped parsley, fennel, pepper, and salt, and boil all together for a minute or two. SAUCE FOR SWEET BOILED PUDDINGS.— Take half a pint of new milk, a thin strip of fresh lemon rind, a little cinnamon, half an inch of vanilla bean, and two ounces of sugar. Boil gently together until the milk is flavoured ; then strain, and pour it slowly to the wellbeaten yolks of three eggs, smoothly mixed with half a teaspoonful of flour, a few grains of salt, and a tablespoonful of milk ; stir very quickly as the milk is added. Put the whole into the saucepan, and stir quickly until it thickens and presents the appearance of cream. It must not be placed upon the fire, only held over it while this is done. SAUCE (GARLIC). — This is most readily made by adding garlic vinegar to plain melted butter. Or it may be made by pounding garlic with butter, rubbing it through a fine hair sieve, and stirring it into the melted butter. SAUCE (HAM), for Flavouring Gravies. — Chop, and pound very fine, the lean of ham, add a small quantity of gravy, put it in a saucepan over a slow fire, and stir it for some time, then put in some sweet herbs, pepper, and veal gravy ; simmer till it has acquired the flavour of the herbs, and strain off for use. SAUCE (HERB). — Work a little butter into a spoonful or two of flour, melt it in a saucepan, then add some chopped parsley, borage, chervil, cress, scallions, and tarragon ; boil for fifteen minutes, and add a little good stock. Serve very hot. SAUCE (HORSERADISH). — Grate a small horseradish, and mix with it double its quantity of cream and a little salt ; stir quickly, and gradually add a small quantity of vinegar, a little sherry wine, or walnut ketchup, and some made mustard. It is sometimes seasoned with clove and cayenne pepper. SAUCE (INDIAN), for Cold Meat. — Slice two heads of garlic, and add two tablespoonfuls of soy, the same amount of mushroom ketchup, three tablespoonfuls of walnut pickle, a dozen anchovies, and a quart of vinegar. Put it into a bottle, and let it stand near the fire for a month, shaking it up each day. SAUCE (LAMB). — Mix a little butter with crumbs of bread, and finely-shred parsley and shallots ; add a cupful of good stock or beef gravy, season with pepper and salt, and the juice of a lemon or orange. Boil the whole together for a few minutes. Some cooks add white wine in the same proportion as the stock. SAUCE (LIVER), for Fish. — Boil the liver of the fish, and pound it in a marble mortar with a little flour, stir it into some of the water in which the fish was boiled ; add a little parsley and essence of anchovy, and a few grains of cayenne ; boil them together for a moment or two, then rub it through a sieve, and serve.