Chives Sauce

Put a cupful of breadcrumbs in a saucepan with two ounces of butter and stir over the fire until of a pale golden color; then pour in half a pint of broth with two tablespoonfuls of finely-mixed chives and season to taste. Stir the sauce over the fire until boiling, keeping it very smooth.

Claremont Sauce

Chop some onions, put them into a saucepan with a small quantity of oil and fry them until well cooked; add some light veal gravy and boil it, skimming off the oil as it rises. The sauce is then ready for serving.

Colbert Sauce

Put two ounces of meat-glaze into a saucepan over the fire with one-half teacupful of stock; stir it until it has melted, then pour in one pint of the same stock and stir in slowly one ounce of butter broken into small pieces. When on the point of boiling, strain the sauce, squeeze in the juice of a lemon or two, add one tablespoonful of chopped parsley, and serve.

Crab Sauce

Put three cupfuls of milk into a saucepan, add two ounces of butter rolled in flour; it should be stirred in one direction only. Cut up the meat from a crab and mix with a little mace, cayenne and salt; stir in the boiled milk and let it simmer for three minutes, but do not let it boil.

Crapaudine Sauce

Pour one-half pint of light piquant sauce into a saucepan, add four chopped mushrooms and one teaspoonful of mustard diluted in two teaspoonfuls of tarragon vinegar. Boil for five minutes, and then serve.

Crayfish Sauce

Moisten one-fourth of a pound each of flour and butter with a little water, and the liquor that any fish has been cooked in (having the fat removed), and with them make a sauce. When it begins to thicken while boiling add three ounces of fresh butter, a small lump of crayfish butter, and five tablespoonfuls of crayfish tails and claws, either cut up in small dice, or put in whole.

Red Currant Sauce

Take a handful of red currants and boil in water for a few minutes; add one ounce of butter, four cloves, three tablespoonfuls of sifted breadcrumbs and one wine-glassful of port wine; stir until it boils, and serve very hot. One ounce of grocer's currants are sometimes used instead of red currants in making this sauce.

Currant Jelly Sauce

Prepare a breakfast cupful of brown sauce, strain it well, and add a teacupful of currant jelly made warm; put it in a pan on the fire, and stir until the jelly is quite hot and well mixed. It is then ready for use.

Red Currant Jelly Sauce For Game

Brown in a stewpan with three tablespoonfuls of butter a finely shaped onion; then add one tablespoonful of flour, a bay leaf and sprig of celery, and stir until these also begin to brown; add a pint of good stock and simmer on one side of the fire for twenty minutes. Pass the sauce through a strainer back into the pan, skim off the fat, add one teacupful of red currant jelly, and stir over the fire until it is melted. It is then ready for use.