SAUCES FOR JOINTS.
HORSE-RADISH SAUCE FOR ROAST BEEF.
Grate one stick of horse-radish; put it on to boil with one glass of cream, one glass of milk, pepper and salt, and stew for ten minutes. Serve in a boat with roast beef.
CAPER SAUCE FOR BOILED MUTTON.
Take one breakfast-cupful of the liquor the mutton has been boiled in. Wet with cold water one spoonful of flour, and stir into the boiling liquor, one spoonful of capers and a few drops of the vinegar. Pour over the mutton or serve in a boat.
ROAST LEG OF MUTTON
Is served with brown sauce over it, not water, for it takes the juice away. Serve with red currant jelly.
ONION SAUCE FOR ROAST SHOULDER OF MUTTON.
Peel and slice two onions and stew till tender. Strain them, place half-an-ounce of butter in a sauce-pan, add one half-ounce of flour, pepper and salt, and one cup of milk. Stir over the fire till it boils; add the onions, and serve in a boat.
APPLE SAUCE FOR ROAST PORK.
Take a nice soft cooking apple, cut into slices, and place in a stew-pan with a glass of water and a piece of butter the size of a marble. Cover and stew till tender; pass through a pointed strainer; sweeten; heat in pan, and serve hot.
BREAD SAUCE FOR ROAST CHICKEN.
Peel one small onion, and put it into a sauce-pan, with a tea-cupful of milk. Grate one slice of bread and put it into the milk; let it boil; add a little cream, half-an-ounce of fresh butter, pepper and salt, and serve with roast chicken.
PARSLEY SAUCE FOR BOILED CHICKENS.
Chop some fresh leaves of parsley very fine, place two ounces of butter in a stew-pan with two ounces of flour, and melt. Add one cup of liquor from boilings of chicken; add one cup of milk; stir in the parsley; dry the ashet with the chickens on it, and pour the sauce over the chicken. Garnish chickens with rolls of bacon.
MINT SAUCE FOR ROAST LAMB.
One glass of vinegar, half-a-glass of water, one ounce of brown sugar, chop fine one half-spoonful of fresh mint, and serve in a boat.
ENTRÉE SAUCE À LA TARTE.
Place half-an-ounce of butter in a sauce-pan with half an onion minced fine, six drops of Worcestershire sauce, six drops of Harvey, a few drops of chili vinegar, a breakfast-cupful of good brown sauce, stirred into the sauce-pan, and boil all together for a few minutes.