Green Sauce

Use one handful each of any or of all the following green herbs : Tarragon, chervil or curled parsley, burnet, parsley, and chives or green onions. After washing them in cold water put them into boiling salted water, and boil for two minutes, then drain, put them into cold water for a moment, drain again, and pass them through a sieve with a masher. Mix this pulp with the yolks of four hard-boiled eggs rubbed through a sieve, one tablespoonful of vinegar, three tablespoonfuls of salad oil, and a seasoning of salt and pepper. When the sauce is made, keep it very cold until required.

Half-Glaze Sauce

Put one pint of clear, concentrated veal gravy in a saucepan, mix with it two wineglassfuls of Madeira and a bunch of sweet herbs, and set the broth over the fire until boiling. Mix two tablespoonfuls of potato flour to a smooth paste with a little cold water, then mix it in with the broth and stir until thick. Move the pan to the side of the fire and let the sauce boil gently until reduced to two-thirds its original quantity. Skim it well, pass it through a silk sieve, and it is ready fo.: use.

Ham Sauce

After a ham is nearly all used up pick the small quantity of meat still remaining clean from the bone, scrape away the uneatable parts and trim off any rusty bits from the meat, chop the bone very small, and beat the meat almost to a paste. Put the broken bones and the meat together into a saucepan over a slow fire, pour over them one-fourth pint of broth and stir for about a quarter of an hour; add to it a few sweet herbs, a seasoning of pepper and one-half pint of good beef stock. Cover the saucepan and stir very gently till well flavored with the herbs, then strain it. A little of this added to any gravy is an improvement.

Hanover Sauce

Place the boiled liver of a chicken in a mortar and pound it, then mix with it the juice of half a lemon, one breakfast cupful of cream, and salt and pepper to taste; stir the sauce over the fire in a saucepan until it is on the point of boiling, then move it to the side and let it simmer for a minute or two. Serve while hot.

Horseradish Sauce

Place in a basin one tablespoonful of moist sugar, one tablespoonful of ground mustard, one teacupful of grated horseradish, and one teaspoonful of turmeric; season with pepper and salt and mix the ingredients with a teacupful of vinegar or olive oil. When quite smooth turn the sauce into a sauceboat, and it is quite ready to be served.

Italien Sauce

Put a large lump of butter into a saucepan with two tablespoonfuls of chopped parsley, one tablespoonful each of chopped mushrooms and shallots, and one pint of white wine. Boil until reduced to half its original quantity. Mix with the above ingredients one breakfast cupful of veloute sauce and one-half breakfast cupful of stock; boil quickly over the fire until thick. Skim the sauce and keep it warm in a bain-marie until ready to serve.