Kidney Sauce

Cut four small or one large beef kidney into slices, dust with flour and put them into a fryingpan with three ounces of butter, a few sweet herbs and half an onion cut up small. Toss the pan gently over a moderate fire for eight minutes, add one pint of water and simmer gently for two hours, skimming frequently. Pass it through a fine sieve or strainer, and serve.

Lobster Sauce

Remove the meat from a large lobster and cut it into one-fourth inch dice. Put the inner shells and scraggy parts into a saucepan with one quart of cold water and boil for fifteen to twenty minutes. Strain and use the water in making one pint of drawn butter sauce. Add the lobster, the dried and powdered coral, a little cayenne pepper and two tablespoonfuls of lemon juice.

Madeira Sauce

Mix together one small glassful of mushroom liquor and a pint of Espagnole sauce and a small glass of Madeira wine; add a bouquet garnished and a small teaspoonful of red pepper, carefully remove all fat and cook for half an hour, which will leave the sauce in rather a liquid consistency, when it should be strained and is ready for use when needed.

Matelote Sauce

Put some slices of onion into a stewpan with a lump of butter, and fry them until browned; then remove them, leaving the butter in the stewpan. Pour in with the butter one and one-half pints of wine and stock, mixed in equal quantities (either red or white wine can be used), and season to taste with salt and pepper. Boil the sauce until it is reduced to one-third its original quantity, then put in some cooked mushrooms, and the onions, and serve it.

Sauce Mayonnaise

Place in an earthen bowl a couple of fresh egg-yolks and half a teaspoonful of ground English mustard, half a pinch of salt, half a saltspoonful of red pepper, and stir well for about three minutes without stopping, then pour in, drop at a time, one and a half cupfuls of the best olive oil, and should it become too thick, add a little at a time, some good vinegar, stirring constantly.

Milanese Sauce

Put into a saucepan two chopped mushrooms, one or two washed and boned anchovies and two tablespoonfuls of butter and stir over the fire until browned; then sift in two tablespoonfuls of flour and stir that also for a few minutes until nicely colored; pour in one-half pint of stock and one-half wineglassful each of caper vinegar and marsala, and keep stirring them until boiling, then add a small quantity of mixed mustard, a little salt and a small pinch of cayenne pepper. Let the sauce simmer for twenty minutes, then strain and put it back into the saucepan with one tablespoonful of capers. After five minutes' boiling, the sauce will be ready for serving.

Mint Sauce

Chop fine some fresh well-washed mint leaves, put them immediately into a sauce tureen, pour just enough vinegar to float the chopped leaves, add enough sugar to sweeten the vinegar, and allow it to stand for fifteen minutes.

(2) Pour one-half pint of vinegar into a saucepan with one-half ounce of brown sugar and reduce it Add one pint of water; boil for one minute only, mix in one tablespoonful of very finely-minced mint, and serve.