em well with
flour, and put them into a stewpan. Add a pint and a half of weak broth,
a small onion, a little grated or finely minced lemon peel, half a
tea-spoonful of salt, and a blade of pounded mace. Thicken it with a
table-spoonful of flour rubbed into half an ounce of butter, stir it
into the broth, and let it boil gently for about half an hour. Strain it
through a tammis or sieve, and it is ready to put to the veal to warm
up, which is to be done by placing the stewpan by the side of the fire.
Squeeze in half a lemon, cover the bottom of the dish with sippets of
toasted bread cut into triangles, and garnish the dish with slices of
ham or bacon. A little basil wine gives an agreeable vegetable relish to
minced veal.

SAUCE FOR PARTRIDGE.

Rub down in a mortar the yolks of two eggs boiled hard, an anchovy, two
dessert-spoonfuls of oil, three of vinegar, a shalot, cayenne if
approved, and a tea-spoonful of mustard. All should be pounded before
the oil is added, and strained when done. Shalot vinegar is preferable
to the shalot.

SAUCE FOR POULTRY. Wash and pick some chervil very carefully, put a
tea-spoonful of salt into half a pint of boiling water, boil the chervil
about ten minutes, drain it on a sieve, mince it quite fine, and bruise
it to a pulp. Mix it by degrees with some good melted butter, and send
it up in a sauce boat. This makes a fine sauce for either fish or fowl.
The flavour of chervil is a strong concentration of the combined taste
of parsley and fennel, but is more aromatic and agreeable than either.

SAUCE FOR QUAILS. Shred two or three shalots, and boil them a few
minutes in a gill of water, and half a gill of vinegar. Add to this a
quarter of a pint of good gravy, and a piece of butter rolled in flour.
Shake it over the fire till it thickens, and then serve it in the dish
with roast quails, or any other small birds.

SAUCE ROBART. This is a favourite sauce for rump steaks, and is made in
the following manner. Put a piece of butter, the size of an egg, into a
saucepan; and while browning over the fire, throw in a handful of sliced
onions cut small. Fry them brown, but do not let them burn. Add half a
spoonful of flour, shake the onions in it, and give it another fry. Then
put four spoonfuls of gravy, some pepper and salt, and boil it gently
ten minutes. Skim off the fat, add a tea-spoonful of made mustard, a
spoonful of vinegar, and the juice of half a lemon. Boil it all
together, an