Roast Beef

Grated horse radish; tomato catsup. Boiled mutton - Caper sauce. Roast mutton - Stewed gooseberry sauce. Roast lamb - Mint sauce. Roast pork - Apple sauce. Roast turkey - Cranberry sauce; celery sauce. Roast chicken - Plum or grape sauce; catsup; celery sauce. Boiled venison or duck - Black currant jelly. Broiled steak - Mushrooms; fried onions. Roast goose - Stewed gooseberries; apple sauce. Broiled mackerel - Stewed gooseberries. Fried salmon - Egg sauce; stewed tomatoes. Boiled or baked cod - Egg sauce; tomato sauce. Other fish, boiled or baked - White Sauce, Old Zealand sauce; drawn butter sauce.

Caper Sauce

Two tablespoonfuls of butter; three table-spoonfuls of flour; one-fourth teaspoonful each of salt and paprika and one-half teaspoonful of onion juice. When these are blended, add one and one-half cupfuls of boiling water, one tablespoonful of butter cut into bits, one tablespoonful of parsley and four tablespoonfuls of capers.

Drawn Butter Sauce

Melt three tablespoonfuls of butter and blend with it three tablespoonfuls of flour; add slowly one and one-half cupfuls of hot water and stir until it boils. Season with one-half teaspoonful of salt. Serve with fish or lobster.

Egg Sauce For Fish

Melt in a saucepan one heaping table-spoonful of butter. Blend with this one tablespoonful of flour. Then add, gradually, one cupful of boiling water. Cook, stirring briskly until sufficiently thick. Add salt, pepper and paprika to taste. When ready to serve, cut into the sauce one hard boiled egg.

Mint Jelly

Mint jelly is often served with roast lamb in place of mint sauce.

Break enough leaves of tender mint to make one cupful when pressed down; cut or chop them and cover them with a pint of boiling water. Steep for one-half hour in the Caloric. Then strain, pressing hard. Soak a half package of gelatine in one-half cupful of cold water and dissolve it over hot water. Add to the mint-water one tablespoonful of powdered sugar and three tablespoonfuls of lemon juice or vinegar. Tint slightly with green coloring, pour into wet molds and place on ice until it is firm.

Mushroom Sauce

Melt two tablespoonfuls of butter and add two tablespoonfuls of flour. Stir in slowly three-fourths cupful of milk and one-fourth cupful of mushroom liquor. Season with salt, pepper and paprika and add one-fourth cupful of chopped mushrooms. Serve with steak.

Tomato Sauce

Cook fifteen minutes, one-half pint of stewed and strained tomatoes, one onion, one bay leaf and a little parsley. Melt two tablespoonfuls of butter, add two tablespoonfuls of flour and, when bubbling, add the tomatoes slowly. Season with one-half teaspoonful of salt, a speck of pepper, a little paprika and one teaspoonful of sugar. Cook until smooth.

White Sauce

Blend two tablespoonfuls of butter and two tablespoonfuls of flour. Pour on slowly, one pint of cold milk and stir vigorously until thick and perfectly smooth. Season with salt, pepper and paprika.