Curry Sauce

Peel and slice four onions and two apples, place in a stewpan; add four ounces of butter, six peppercorns, a sprig of thyme, two bay leaves and a blade of mace, and brown the onions over a moderate fire. Mix two tablespoonfuls of curry powder with two tablespoonfuls of flour, and stir it in with the onion mixture; then add one quart of white stock and half a pint of white sauce; season with salt and half a teaspoonful of moist sugar and boil for a quarter of an hour, stirring constantly; strain it through a sieve into another stewpan, boil again, skim, and use when required.

Deviled Sauce

Put three peeled and chopped shallots into a saucepan, add one clove of garlic, one bay leaf, a bunch of parsley and thyme, one-half teaspoonful of cayenne and coarsely crushed white pepper, one and one-half pint of Spanish sauce, and one-half pint of veal broth. When boiling, move the sauce to the edge of the fire, and let it simmer for half an hour. Skim the sauce, strain it through a fine hair-sieve, and serve.

Diplomatic Sauce

Pour three-fourths of a pint of bechamel cream sauce into a saucepan, mix with it a little of the liquor in which some crayfish have been broiled, and broil it quickly for a few minutes; then it is ready for serving.

D'Uxelles Sauce

Reduce one-half pint of Madeira sauce with one-half wineglassful of white wine; add to it a dozen very finely-chopped mushrooms, two shallots also chopped up and browned in a very little butter for five minutes, and one-half ounce of chopped cooked beef tongue. Boil again for five minutes, and then serve.

East Indian Sauce

Put the yolks of two hard-boiled eggs in a basin and mash them until they are quite smooth; then mix in one teaspoonful of curry powder; pour in gradually one breakfast cupful of salad oil and one-half teacupful of tarragon vinegar. Continue stirring the mixture until it is quite smooth and the ingredients are well incorporated; it is then ready for serving. This sauce is very nice eaten with salad.

Fine Herbs Sauce

Put into a saucepan one tablespoonful each of chopped parsley and chopped onion with two tablespoonfuls of butter, sprinkle in a little salt and pepper, and stir for two or three minutes over the fire; then pour in one pint of white sauce and continue stirring until it boils. It is then ready to serve.

Sauce For Crabs

Slightly warm two or three ounces of butter, and beat until creamy with a wooden spoon, then mix with it one teaspoonful of made mustard, one tablespoonful of vinegar, and the beaten yolks of two eggs. Season to taste with a small quantity of cayenne pepper and salt, and stir it over the fire until thickened, but do not let it boil or the eggs will curdle. It is then ready for serving.

Sauce For Goose

Pour one-half pint of port wine into a small saucepan, and place it over the fire until very hot but not boiling; then mix with one tablespoonful of made mustard, season to taste with cayenne pepper and salt, and it is ready for use, and should be poured over the bird just prior to serving.