Prepare some melted butter, flavor it to taste with tarragon, or malt vinegar, a little pepper and mustard if liked. Stir the sauce over the fire till cooked, then move it to the side, thicken it with the yolks of two eggs, and serve.

(2) Chop very fine three mushrooms, one shallot and a small carrot. Melt one ounce of butter in a stewpan, put in the above ingredients and fry them till nicely browned; then stir in two tablespoonfuls of flour and one-half pint of rich brown stock, add a bay leaf, one or two sprigs of thyme and one tablespoonful of Harvey's sauce, and stir the whole over the fire till boiling, then cook over a slow fire for twenty minutes. Stir in one-half teacupful of vinegar and season to taste with salt, pepper and a little cayenne pepper. Strain the sauce and it is ready for use.

Red Piquant Sauce (Spanish)

Soften two or three red capsicums for a little less than a minute in boiling water, dry them, put them in a mortar with a little garlic and pound them to a paste. Add a little water, then turn it into a saucepan containing one breakfast cupful of boiling oil and season with salt and vinegar. Fish should be cooked in this sauce and served with it poured over them.