Tempting dishes for small incomes

Take half a pint of milk, and boil in it a shalot which has one clove stuck in it for five minutes ; then add two ounces of grated freshly made breadcrumbs, and an ounce of butter. Let the sauce simmer gently for ten minutes, at the end of which time the shalot must be taken out of the sauce, and two good tablespoonfuls of cream added to it, a pinch of salt, a dust of white pepper, and a trifle of Nepaul pepper. The sauce must boil for a few minutes more, and will then be ready to serve. The cream can be omitted. Caper Sauce. Make some melted butter and take two tablespoonfuls of capers with some of their liquor, chop the capers in halves, and add them with their liquor to the melted butter, and keep stirring well Let the sauce simmer, and then serve. Egg Sauce. Take half a pint of melted butter and two eggs hard boiled. The eggs should be boiled for twenty minutes and then thrown into cold water for half an hour ; then strip off the shells, chop the eggs (not too fine), and stir into the melted butter on the fire, with a squeeze of lemon-juice. A tablespoonful of cream is a great improvement. Horseradish Sauce. One teaspoonful of made mustard, a dessertspoonful of condensed milk, two tablespoonfuls of vinegar, and as much grated horseradish as will make it as thick as custard. A good tablespoonful of cream is a great improvement. Lobster Sauce. Make some good melted butter as per recipe, add a dust of coralline pepper to it, and a couple of tablespoonfuls of cream if wanted superior. Take the meat from a new lobster and cut it into small square pieces, put the spawn into a mortar with half an ounce of butter and pound it smooth, rub it through a hair sieve, put the pieces of lobster into the melted butter and the pounded spawn, stir well together over the fire and serve. Melted Butter. Take one teaspoonful of flour, one ounce ol butter, and not quite half a pint of milk, and a few grains of salt. Mix the butter and a little of the milk smoothly together in a basin, and melt the butter in the saucepan ; put the flour-paste into the hot butter in the saucepan ; stir it over the fire for one minute and then pour in the remainder of the milk ; keep stirring one way only over a quick fire ; let it boil quickly for a minute or two, and then it will be ready to serve. This sauce is the foundation of all other sauces. Mustard Sauce. Mix four tablespoonfuls of mustard, and one teaspoonful of salt, with enough Chili vinegar to form a smooth paste, then stir in half a pint of vinegar. Onion Sauce. Peel some onions and put them into a little salt and water, and let them steep for fifteen minutes. Then put them into a saucepan, cover them with water, and let them boil till tender. Then drain the onions, chop them finely, and rub them through a sieve. Take half a pint of melted butter (see ‘ Melted Butter ’), and when it is boiling put in the onions, season with a very little salt and some white pepper, and serve. Oyster Sauce.