Onion Sauce

1/2 cup minced onion 3 tablespoons fat 3 tablespoons flour

1 1/2 cups beef stock

1 tablespoon minced parsley

Cook the onion with the fat until slightly browned. Stir in the flour, then add the stock and parsley, stirring constantly. Serve with beef.

Sauce Piquante

2 tablespoons butter or other fat 2 onions 2 carrots 2 shallots Thyme 1 tablespoon minced parsley

2 cloves

1 clove garlic

2 tablespoons flour

1 cup beef or veal stock 1/2 cup vinegar Salt and pepper

Melt fat, slice into it onions, carrots and shallots. Add a little thyme, minced parsley, cloves and clove of garlic. Let this mixture cook until the carrot is soft, then add flour. Let it cook for five minutes more, and add beef or veal stock and vinegar, skim, and strain through a sieve. Add salt and pepper when boiling.

Sauce Robert

6 onions

2 tablespoons fat

2 tablespoons flour

1 cup stock

1 tablespoon lemon-juice

1 tablespoon mushroom catchup Salt and pepper Mustard

Slice onions and saute them in the fat in a small saucepan until they are well browned; then add the flour, mushroom catchup, stock, salt, pepper and mustard to taste and the lemon-juice. This sauce may be served with both cold and hot meats.

Curry Sauce

1 tablespoon fat

2 teaspoons chopped onion 1 teaspoon curry-powder

1 pint stock, milk or water 1 tablespoon flour Salt and pepper

This sauce is used as a basis for many dishes. Cold meat or fish, oysters, hard-cooked eggs, canned or left over salmon, lobster, and shrimps, all may be heated in this sauce and a great variety of dishes is thus made possible. Have the fat hot and saute in it the chopped onion until a delicate brown, then add the curry-powder and stock or water. Simmer for ten minutes and then stir in the flour that has been rubbed smooth in a tablespoon of cold water. Allow it to boil for a minute or two, stirring constantly. Strain and it is ready for use.

Sauce Supreme

2 tablespoons fat 2 tablespoons flour 1 cup chicken stock

2 tablespoons lemon-juice 2 teaspoons chopped parsley

Place the fat in a frying-pan, over the fire, and when it is hot, add the flour. Stir well. When it is turning brown, add the chicken stock and boil for several minutes, stirring constantly. Then add the lemon-juice and the parsley. After the sauce has boiled up once, it is ready to serve.

Olive Sauce

2 dozen olives

2 tablespoons salad oil

1 slice onion

1 lemon

2 tablespoons flour 1 pint stock Salt and pepper

Place the olives in an earthenware bowl, cover with hot water and let them remain for half an hour to draw out the brine. Place the oil in a frying-pan, and add the onion; when this commences to color, add the flour. Stir until smooth. After it has cooked for two minutes, add the stock, and regulate the heat so that the sauce will simmer gently. Pare the olives from the stones, round and round as though paring an apple, leaving the pulp in a single strip. If this is done carefully, the olives will coil back into shape. Place them in the sauce, add the seasoning and the juice of the lemon and simmer for twenty minutes. Skim carefully and serve.