Brown Celery Sauce

Stew the celery in a little water, then add mace, nutmeg, pepper, salt, a piece of butter rolled in flour, a glass of red wine, one spoonful of catsup or of Worcestershire sauce, half a pint good gravy. Boil all these together and pour them into the dish.

For Roasted Or Boiled Fowl

Take a large bunch of celery, wash it very clean, cut it in thin bits, and boil slowly in a little water until it is tender. Then add some beaten mace, nutmeg, pepper and salt, a good piece of butter rolled in flour. Boil all and pour in the dish. If preferred, add half pint cream, one glass white wine, and a spoonful of Worcestershire sauce.

Onion Sauce For Mutton

Boil onions in milk and water, changing the water once or twice. Afterwards chop them fine; add pepper and salt and stew until done.

Chicken Sauce

Put a piece of butter the size of an egg into a bright saucepan, and when it bubbles add a teaspoonful of flour. Cook it and then add a little less than a pint of boiling water. When smooth take it from the fire; add the beaten yolks of two or three eggs, a few drops of lemon juice, pepper and salt.

Sauce For Roast Venison

Currant jelly made hot and a little lemon juice squeezed in it.

Maitre D'Hotel Butter

This may be used for beefsteak, broiled meat or fish. Mix butter the size of an egg, the juice of half a lemon, and two or three sprigs of sparsley chopped very fine, pepper and salt all together. Spread this over any broiled meat or fish when hot. Then put the dish into the oven a few moments, to allow the butter to penetrate the meat.

Mint Sauce

Put four tablespoonsful of chopped mint, two tablespoonsful of sugar, and one quarter pint of vinegar into the sauce-boat. Let it remain an hour or two before dinner that the vinegar may be impregnated with the mint. Used for roast lamb.

Tomato Sauce

Stew six tomatoes half an hour, with two cloves, a sprig of parsley, pepper and salt. Press this through a sieve. Put a little butter into a saucepan over the fire, and when it bubbles, add a heaping teaspoonful of flour. Mix and cook it well, then add the tomato pulp, stirring until it is smooth. Three or four tablespoonsful of stock will make a great improvement, and some add a few slices of onion at first.

Espagnole Sauce

Melt butter the size of an egg. When hot add to it two or three tablespoonsful of flour. Stir this carefully over a slow fire until it is of a light brown. Mix in this half a pint of stock, broth or gravy. Then put it beside the fire to simmer until wanted, skimming it carefully and not allowing it to stick to the pan. Strain it just before serving, add one or two teaspoonsful of Madeira wine. This is to be eaten with quail.

Mushroom Sauce

Cut off the stalks of the mushrooms, and if they are large cut them in halves or quarters and throw them into a little boiling water, or, what is much better, stock, if you have it. Do not use more than is necessary to cover them. This must be seasoned with pepper, salt and a little butter. Boil the mushrooms till they are tender, then thicken the gravy slightly with a roux of butter and flour. Add a few drops of lemon juice, and then pour over the meat. To be served with beefsteaks, fillets of beef.