mis into a clean
stew-pan, with a little white pepper and salt, and let them simmer
together a few minutes.

[_Love-apple Sauce according to Ude._

Melt in a stew-pan a dozen or two of love-apples (which, before putting
in the stew-pan, cut in two, and squeeze the juice and the seeds out);
then put two eschalots, one onion, with a few bits of ham, a clove, a
little thyme, a bay-leaf, a few leaves of mace, and when melted, rub
them through a tamis. Mix a few spoonfuls of good Espagnole or Spanish
sauce, and a little salt and pepper, with this puree. Boil it for twenty
minutes, and serve up. A.]

_Mock Tomata Sauce._--(No. 293.)

The only difference between this and genuine love-apple sauce, is the
substituting the pulp of apple for that of tomata, colouring it with
turmeric, and communicating an acid flavour to it by vinegar.

_Eschalot Sauce._--(No. 294.)

Take four eschalots, and make it in the same manner as garlic sauce (No.
272). _Or_,

You may make this sauce more extemporaneously by putting two
table-spoonfuls of eschalot wine (No. 403), and a sprinkling of pepper
and salt, into (almost) half a pint of thick melted butter.

_Obs._--This is an excellent sauce for chops or steaks; many are very
fond of it with roasted or boiled meat, poultry, &c.

_Eschalot Sauce for boiled Mutton._--(No. 295.)

This is a very frequent and satisfactory substitute for "caper sauce."

Mince four eschalots very fine, and put them into a small saucepan, with
almost half a pint of the liquor the mutton was boiled in: let them boil
up for five minutes; then put in a table-spoonful of vinegar, a quarter
tea-spoonful of pepper, a little salt, and a bit of butter (as big as a
walnut) rolled in flour; shake together till it boils. See (No. 402)
Eschalot Wine.

_Obs._--We like a little lemon-peel with eschalot; the _haut gout_ of
the latter is much ameliorated by the delicate _aroma_ of the former.

Some cooks add a little finely-chopped parsley.

_Young Onion Sauce._--(No. 296.)

Peel a pint of button onions, and put them in water till you want to put
them on to boil; put them into a stew-pan, with a quart of cold water;
let them boil till tender; they will take (according to their size and
age) from half an hour to an hour. You may put them into half a pint of
No. 307. See also No. 137.

_Onion Sauce._--(No. 297.)

Those who like the full flavour of onions only cut off the strings and
tops (without peeling o