ee No.
252; just before you give it the last boil up, add to it another
table-spoonful of mushroom catchup, or the same quantity of port wine or
good ale.

The flavour of this sauce may be varied by adding tarragon or burnet
vinegar (Nos. 396 and 399).

_Sage and Onion, or Goose-stuffing Sauce._--(No. 300.)

Chop very fine an ounce of onion and half an ounce of green sage leaves;
put them into a stew-pan with four spoonfuls of water; simmer gently for
ten minutes; then put in a tea-spoonful of pepper and salt, and one
ounce of fine bread-crumbs; mix well together; then pour to it a quarter
of a pint of (broth, or gravy, or) melted butter, stir well together,
and simmer it a few minutes longer.

_Obs._ This is a very relishing sauce for roast pork, poultry, geese, or
ducks; or green pease on maigre days.

See also Bonne Bouche for the above, No. 341.

_Green Mint Sauce._--(No. 303.)

Wash half a handful of nice, young, fresh-gathered green mint (to this
some add one-third the quantity of parsley); pick the leaves from the
stalks, mince them very fine, and put them into a sauce-boat, with a
tea-spoonful of moist sugar, and four table-spoonfuls of vinegar.

_Obs._--This is the usual accompaniment to hot lamb; and an equally
agreeable relish with cold lamb.

If green mint cannot be procured, this sauce may be made with mint
vinegar (No. 398).

_Apple Sauce._--(No. 304.)

Pare and core three good-sized baking apples; put them into a
well-tinned pint saucepan, with two table-spoonfuls of cold water; cover
the saucepan close, and set it on a trivet over a slow fire a couple of
hours before dinner (some apples will take a long time stewing, others
will be ready in a quarter of an hour): when the apples are done enough,
pour off the water, let them stand a few minutes to get dry; then beat
them up with a fork, with a bit of butter about as big as a nutmeg, and
a tea-spoonful of powdered sugar.

N.B. Some add lemon-peel, grated, or minced fine, or boil a bit with the
apples. Some are fond of apple sauce with cold pork: ask those you serve
if they desire it.

_Mushroom Sauce._--(No. 305.)

Pick and peel half a pint of mushrooms (the smaller the better); wash
them very clean, and put them into a saucepan, with half a pint of veal
gravy or milk, a little pepper and salt, and an ounce of butter rubbed
with a table-spoonful of flour; stir them together, and set them over a
gentle fire, to stew slowly till te