Put a little chopped shallot and a few spoonfuls of gravy into a saucepan; let it boil till the gravy be nearly boiled away, but not burned to the bottom of the saucepan; add as much braise as may be required for the sauce, season with pepper and salt, boil it a few minutes, then add a little lemon-juice, sugar, and a tea-spoonful of garlic vinegar.
Pound in a mortar the yolks of two eggs that have been boiled hard with a mustard-spoonful of made mustard, and a little pepper and salt; add two table-spoonfuls of salad oil; mix well, and then add three table spoonfuls of vinegar; rub it up well till it is quite smooth, and pass it through a tamis or sieve.
To the above, some add an anchovy, or a table-spoonful of mushroom ketchup, or walnut pickle, some finely-chopped parsley, grated horseradish, or young onions minced, or burnet, horseradish or tarragon, or elder vinegar, etc, and cayenne or minced pickles, capers, etc. This is a piquante relish for lobsters, crabs, cold fish, etc.
Pound together an ounce of scraped horseradish, half an ounce of salt, a table-spoonful of made mustard, four drachms of minced eschalots, half a drachm of celery seed, and half ditto of cayenne, adding gradually a pint of bur-net, or tarragon vinegar, and let it stand in a jar a week, and then pass it through a sieve.
Chop finely six shallots and a handful of picked and washed parsley; mix with it a little vinegar, mustard, cayenne some cold gravy, and salt.
Bruise the yolk of a hard-boiled egg with a little salt and mustard, oil, soy, chopped parsley, and chives, and pour it over slices of any cold meat.