The thorough good cook

Chop up small trimmings of the roast game intended for the salmi, and put these mto a small stew-pan, with a bay- leaf, and thyme, and a teaspoonful of salad oil. Fry the whole of a light-brown colour, and then add a glass of white wine and half a pint of brown sauce ; boil gently on the corner of the stove for ten minutes ; remove the grease and scum, and strain into a small stew-pan for use. 55. Sauce for Fillet a la Godard. Mix a tablespoonful of flour with some butter j moisten with good gravy. Let it boil, and add some forcemeat-balls, mushrooms steeped in butter, truffles cut in thin slices, some morels, some sweetbreads cut up, a little cayenne pepper, and a pinch of white powdered sugar. Let all these ingredients boil for two minutes, then add a drop of Madeira and the juice of a lemon. When the flllet is roasted, put the gravy and the butter into the sauce. You must also put the fillet into it, if it has to be kept hot ; in this case, however, be careful not to let it boil. 56. Sauce for Fillets of Wild Duck. Two teaspoonfuls of currant jelly, a glass of port, with the rind and juice of a Seville orange, cayenne pepper, and a teaspoonful of made mustard ; give it a boil, stirring all the time ; take out the peel of the orange, and pour the sauce hot over the fillets. 57. Sauce for Wild Fowl. Take a proper quantity of veal gravy, and put to it a little of the liquor, with some pepper and salt ; squeeze in the juice of two Seville oranges, add a little red wine, and let the wine boil some time in the gravy. This is a good sauce for wild duck, teal, etc. 58. Sauce for Roast Meat in General. Wash an anchovy clean, and put to it a glass of red wine, some gravy, a shallot cut small, and a little lemon-juice. Stew these together, strain off, and mix with the gravy that runs from the meat. 59. Shallot. Chop up some shallots and lightly brown them in butter ; as soon as they begin to colour, add a pinch of Hour and moisten with broth and a few drops of vinegar. Then put in a good pinch of pepper, and let the whole boil for ten minutes, stirring all the time. 60. Sharp Sauce (Sauce Piquante). Chop up some shallots and boil them for ten minutes with two or three teaspoonfuls of vinegar, a little water or broth, a good pinch of pepper and salt. Pour in some thick sauce. Just before serving, add a gherkin chopped up very fine. (See also No. 18.) Another Sharp Sauce (in a hurry). Boil vinegar down to two-thirds of its bulk, with onions and shallots chopped very fine, salt and pepper. Moisten with Liebig's Extract ; thicken with a little flour worked up with butter, and after the first boil-up add minced gherkins. A capital sauce for a cutlet, if an extra friend or two come to luncheon. 61. Shrimp. Put half a pint of shrimps washed very clean into a stewpan, with a teaspoonful of anchovy liquor, and half a pound of butter melted thick. Boil it up for five minutes, and squeeze in half a lemon. Toss it up, and pour it into a sauce-boat. 62. Sicilian. Bruise half a teaspoonful of coriander seeds and four cloves in a mortar. Put three-quarters of a pint of good gravy, and a quarter of a pint of essence of ham, into a stew-