Robert Sauce

1/4 pound of butter 3 small onions 1 teaspoonful of tarragon vinegar Salt and pepper to taste

1 ounce of flour 1/2 pint of stock 1 teaspoonful of sugar 1 teaspoonful of French mustard

Put the butter in a frying-pan to melt; when melted, add the flour; mix, and add the onion, chopped fine. Stir over the fire until the whole is lightly browned; then add the stock; stir continually until it boils. Mix the vinegar, sugar and mustard together until smooth; then stir them into the sauce, and it is ready to use.

Sauce Piquante

Make Brown Sauce No. 1, stand it over boiling water to keep hot while you prepare the following: Put two table-spoonfuls of chopped onion, one gill of vinegar, one table-spoonful of capers, and (if you can get it) one tablespooonful of powdered tarragon leaves, in a small, porcelain-lined saucepan, and simmer for five minutes; add to it the brown sauce, stir continually until it boils, and boil five minutes; strain and use.

Shrimp Sauce

Make the same as Lobster Sauce, adding one cup of chopped shrimps instead of one cup of lobster.

Shad-Roe Sauce

Wash two shad roes well in cold water. Put them in a small saucepan, add one teaspoonful of salt, cover with boiling water; put the lid on the saucepan, and simmer gently for fifteen minutes. Drain, remove the outer skin, and mash fine. Make a White Sauce, add the roe gradually to it, boil up once, and it is ready to use. Serve with baked shad.

Supreme Sauce

1 tablespoonful of butter 1 tablespoonful of chopped parsley 1 tablesnoonful of flour

1 tablespoonful of thick cream 1/2 pint of chicken stock Yolks of two eggs

Salt and pepper to taste

Melt the butter, being careful not to brown; add the flour; mix until smooth; then add the stock; stir continually until it boils; add the cream. Take from the fire, add the well-beaten yolks of the eggs, parsley, salt and pepper, and it is ready to use.

This sauce may be served with broiled or fried chicken, or chicken cutlets.

Sauce Tartare

1/2 pint of mayonnaise dressing 3 olives 1 gherkin

1 tablespoonful of capers Chop the olives, gherkin, and capers very fine, add them to the dressing, and it is ready for use. You may add a half-teaspoonful of powdered coriander seed, or one table-spoonful of tarragon vinegar.

Serve with smelts, lobster chops, or cold meat dishes.

Tomato Sauce

1 pint of stewed tomatoes 1 tablespoonful of butter 1 tablespoonful of flour 1 small onion

1 bay leaf

1 sprig of parsley

1 blade of mace

Salt and pepper to taste

Put the tomatoes on the fire with the onion, bay leaf, parsley, and mace, and Simmer slowly for ten minutes. Melt the butter, add to it the flour; mix until smooth. Press the tomatoes through a sieve, add them to the butter and flour, stir continually until it boils, add salt and pepper, and it is ready to use.

This may be served with chops, fillet, or broiled steak.

Cream Tomato Sauce

Make a Tomato Sauce, and, when ready to serve, add to it three tablespoonfuls of thick cream. Do not boil after adding the cream.

White Sauce

Last, but not least, as this is the foundation of many others: -

1 tablespoonful of butter 1 tablespoonful of flour

1/2 pint of white stock Salt and pepper to taste

Melt the butter, but do not brown; add to it the flour; mix, and add the stock; stir continually until it boils; add salt and pepper, and it is ready to serve.