Devil Sauce

Mix a dessertspoonful of ordinary made mustard with an ounce of oiled butter; add cayenne and black pepper to taste. Mix thoroughly, and pour over a chop or any grilled meat. This sauce gets thicker as it cools.

Devil Sauce (Another Way)

Fry some chopped onion, or, far better, some chopped spring onions in a little butter till nearly brown, add a dessert-spoonful of Harvey's sauce, and let it boil away, or rather evaporate, for a few minutes; then add a quarter of a pint of water, or, still better, stock, a teaspoonful of extract of meat, half a saltspoonlul of cayenne pepper, a little black pepper, thicken slightly with a little corn-flour (see No. 13), and pour over a chop or any grilled meat. Mix the sauce well, and serve the chopped onions in the sauce.

Dripping

Great care should be taken of the dripping from all kinds of meat, either roasted or baked. Beef-dripping makes a very nice "buttered " toast. In roasting or baking joints of any size, it is best to take away some of the dripping before the joint has done cooking, as, if exposed to heat long it is apt to turn colour.

To clarify dripping, pour the hot dripping into boiling water, and stir it up, and let all get cold. When cold take off the cake of dripping, and scrape the bottom where the dirt has settled.

Dutch Sauce

Thicken a little butter sauce (see Butter Sauce) with the yolks of two eggs. (See No. 14.) Take care the yolks don't curdle. Add a little lemon-juice the last thing, and very little grated nutmeg. A quarter of a pint of butter sauce to two yolks, and rather more than a tea-spoonful of lemon-juice, and a little pepper and salt.

Endive

This is useful as a salad for winter.

It should be carefully washed, and dressed as an ordinary salad. (See Salad, To Dress).

How To Re-Dress Cold Fish

Any kind of cold fish can be warmed up, after all the bones have been removed, in the remains of the sauce served with them. The fish should be cut up small, placed in saucers or scallop shells, some bread crumbs and raspings shaken over the top, and a few little pieces of butter on them, and the whole warmed up in the oven. Season with pepper and salt.

Cold fish can always be warmed up in some curry sauce (see Curry Sauce), or fish sauce from bones. (See Fish Sauce).

Flounders

These fish are best either Souchet or fried. For the first, boil them till tender, and send to table in a vegetable-dish, in some of the water in which they were boiled. Throw in a sprig or two of parsley. Brown bread and butter should always be served with flounders Souchet. (For Fried Flounders see No. 6.) Dabs can be cooked like flounders, and, indeed are often sold as such.

Stewed Fruit

Nearly all kinds of ordinary fruit can be stewed, by being placed in a pie-dish or jar, with a little water, sugar, from a quarter of a pound to three quarters of a pound to a pound of fruit, and left to stew in the oven. It should be occasionally stirred with a spoon. When tender it can be served either hot or cold, by itself or with boiled rice and plain suet pudding. This is often more convenient than making fruit puddings or pies. An admirable dish for children. Never cook or eat stale fruit, which is absolutely injurious.