Sauce For Roasted Hare Or Rabbit

Pull out the crumb of a stale French roll, put it into a saucepan, and soak it in port wine, then place the pan on the fire, add a small piece of butter, and beat it to a pulp, adding salt and pepper to taste, then a small quantity of red currant jelly, and one-half wineglassful of vinegar. Boil up once, and serve very hot.

Sauce For Loin Of Veal

Put the minced yolks of three hard-boiled eggs into a small stewpan with some sweet herbs, two tablespoonfuls of well-washed currants, one tablespoonful of fine breadcrumbs, one teaspoonful of sugar, two whole cloves, and a little beaten cinnamon. Moisten the ingredients with a sufficient quantity of clear gravy, and stir the sauce over the fire until boiling. Put three slices of Seville oranges in it, and serve.

Sauce For Roasted Meats

Put a small piece of butter into a saucepan with a little chopped parsley, the juice of one lemon and a little salt, and stir about on the fire for a few minutes, then pour in one teacupful of water, and add a small quantity of meat-glaze. When boiling, the sauce is ready for pouring over the joints.

Sauce For Cold Salmon

Beat the yolks of two eggs well with three tablespoonfuls of cream, season with salt and a little cayenne pepper, pour it into a lined stewpan, and stir it over the fire until thickened and on the point of boiling; then move it to one side, and leave the sauce until cold; stir it occasionally. Mix with it one wineglassful of vinegar, and serve.

Sauce For Suckling Pig

Put two tablespoonfuls of chopped onion, and one tablespoonful of salad oil into a saucepan over the fire, and cook gently until the onions are done, but without allowing them to take color; then add half a dozen tablespoonfuls of milk, one wine-glassful of Madeira or sherry wine, and two breakfast cupfuls of white sauce, and boil for fifteen minutes, skimming frequently. Add a tablespoonful of minced mushrooms, half that quantity of parsley, also minced, one tablespoonful each of salt and sugar, and a small quantity of white pepper. Boil up once, and the sauce is ready for use.

French Sauce

With the yolks of half a dozen eggs and one pound of butter prepare some ber-naise sauce; season to taste with pepper and salt, and stir in with it one teacupful of tomato puree. When cooked, dissolve in the sauce one ounce of chicken glaze, and add one tablespoonful each of chopped parsley and slightly reduced chili vinegar. Stir it over the fire for a few minutes, then serve the sauce.

Fricassee Sauce

Stir gradually the yolks of three well-beaten eggs into a basin with one-half pint of white sauce, put them into a jar and stand it in a saucepan of boiling water, and stir it until the sauce thickens. Just prior to serving, add the strained juice of half a lemon, after removing the jar from the boiling water.

Chaudfroid Game Sauce

Boil one and a half pints of Spanish sauce with three-quarters of a breakfast cupful of essence of any game. When stiffly reduced, mix with the sauce two tablespoonfuls of brown aspic jelly cut into small pieces, stir the sauce until the jelly is dissolved, then strain it through a silk sieve, and it is ready for serving.