Put into a small saucepan the yolks of three fresh eggs, the juice of a large lemon, three ounces of butter, a little salt and nutmeg, and a wineglassful of water. Hold the saucepan over a clear fire, and keep the sauce stirred until it nearly boils: a little cayenne may be added. The safest way of making all sauces that will curdle by being allowed to boil, is to put them into a jar, and to set the jar over the fire, in a saucepan of boiling water, and then to stir the ingredients constantly until the sauce is thickened sufficiently to serve.
Yolks of eggs, 3; juice, 1 lemon; butter, 3 ozs.; little salt and nutmeg; water, 1 wineglassful; cayenne at pleasure.
Stir briskly, but by degrees, to the well beaten yolks of two large, or of three small fresh eggs, half a pint of common English white sauce; put it again into the saucepan, give it a shake over the fire, but be extremely careful not to allow it to boil, and just before it is served stir in a dessertspoonful of strained lemon-juice. When meat or chickens are fricasseed, they should be lifted from the saucepan with a slice, drained on it from the sauce, and laid into a very hot dish before the eggs are added, and when these are just set, the sauce should be poured on them.
Cut into small dice four or five large onions, and brown them in a stewpan with three ounces of butter, and a dessertspoonful of flour. When of a deep yellow brown, pour to them half a pint of beef or of veal gravy, and let them simmer for fifteen minutes; skim the sauce, add a seasoning of salt and pepper, and, at the moment of serving, mix in a dessertspoonful of made-mustard.
Large onions, 4 or 5; butter, 3 ozs.; flour, dessertspoonful: 10 to 15 minutes. Gravy, 1/2 pint: 15 minutes. Mustard, dessertspoonful.
Mix with four tablespoonsful of minced onions, half a teaspoonful of salt, nearly as much pepper, two tablespoonsful of Water, and three of good sharp vinegar. Boil the sauce for a few minutes, and serve it hot; or send it to table cold, when it is liked so. Vinegar may entirely supply the place of the water in this case, and a spoonful or two of oil may be mixed with it. A small desertspoonful of minced parsley is likewise sometimes mixed with the onions. Their strong flavour may be in some measure weakened by steeping them for an hour or more in a pint of cold water after they are minced.
* Characteristically, the salt of this sauce ought, perhaps, to prevail more strongly over the sugar, but it will be found for most tastes sufficiently piquant as it is.
Mix with the yolks of two very fresh unboiled eggs a half-saltspoon-ful of salt, a third as much of cayenne, and a slight grating of nutmeg; then stir very gradually to them three tablespoonsful of oil of the finest quality working the sauce like the Mayonnaise; and when it is perfectly smooth, add three spoonsful of good meat-jelly, and two of cucumber-vinegar. The shin of beef stock for gravies, which will be strongly jellied when cold, will answer very well for this sauce when no richer is at hand.