One-half pint of brown sauce; four tablespoonfuls of currant jelly.

To the heated brown sauce, add the jelly, and stir until this is melted and incorporated with the sauce. Serve with mutton, poultry, or game.

Veloute Sauce

Half-pint of Bechamel sauce, No. 2 ; one gill of mushroom liquor ; a tiny pinch of nutmeg and the same of cayenne.

Add the other ingredients to the sauce, and let it cook, very slowly, over boiling water, at the back of the stove, for fifteen minutes. Strain, and heat again before using.

Sauce Robert

One small onion, sliced; one tablespoonful of butter; one tablespoonful of brown flour ; half pint of stock ; one teaspoon-ful of vinegar; one teaspoonful of made mustard ; one teaspoon-ful of anchovy paste.

Brown the onion in the butter, add the browned flour, and to this roux the stock. When it boils, put in the other ingredients, which should have been mixed together.

Chaudfroid Sauce

One half-pint of well-seasoned Bechamel sauce No. 2 ; one-half ounce of gelatine soaked in a little water until tender.

Stir the moistened gelatine into the hot sauce, and when it is well blended take it from the fire, adding a little more salt and pepper if necessary. This is to garnish cold chicken and turkey and to use in place of the regular aspic. Set it on ice, and if it does not grow firm after a time, warm it and add a trifle more gelatine.

Tartare Sauce

One-half pint of mayonnaise dressing (see salads); one small teaspoonful of English mustard made to a paste with a little oil; one tablespoonful of minced parsley; one teaspoonful of chopped cucumber pickles ; one teaspoonful of chopped capers ; ten drops of onion-juice.

Stir all well together and serve in a pitcher, bowl, or sauce-boat, with a small ladle or spoon.

Especially good for fish, lobster, crabs, etc.

MUSTARD SAUCE, OR "MADE MUSTARD/'

Two tablespoonfuls of English mustard ; one teaspoonful each of salt and white sugar; one half teaspoonful of white pepper ; one saltspoonful of celery-salt; two teaspoonfuls of salad oil and vinegar at discretion. Rub a small bowl with garlic and mix all the ingredients thoroughly. The sauce should be just fluid enough to pour easily. If covered, it will keep some time. Make several hours before using.