nder; skim and strain it.

_Obs._--It will be a great improvement to this, and the two following
sauces, to add to them the juice of half a dozen mushrooms, prepared the
day before, by sprinkling them with salt, the same as when you make
catchup; or add a large spoonful of good double mushroom catchup (No.
439).

See Quintessence of Mushrooms, No. 440.

N.B. Much as we love the flavour of mushrooms, we must enter our protest
against their being eaten in substance, when the morbid effects they
produce too often prove them worthy of the appellations Seneca gave
them, "voluptuous poison," "lethal luxury," &c.; and we caution those
who cannot refrain from indulging their palate with the seducing relish
of this deceitful fungus, to masticate it diligently.

We do not believe that mushrooms are nutritive; every one knows they are
often dangerously indigestible; therefore the rational epicure will be
content with extracting the flavour from them, which is obtained in the
utmost perfection by the process directed in No. 439.

_Mushroom Sauce, brown._--(No. 306.)

Put the mushrooms into half a pint of beef gravy (No. 186, or No. 329);
thicken with flour and butter, and proceed as above.

_Mushroom Sauce, extempore._--(No. 307.)

Proceed as directed in No. 256 to melt butter, only, instead of two
table-spoonfuls of milk, put in two of mushroom catchup (No. 439 or No.
440); or add it to thickened broth, gravy, or mock turtle soup, &c. or
put in No. 296.

_Obs._ This is a welcome relish with fish, poultry, or chops and steaks,
&c. A couple of quarts of good catchup (No. 439,) will make more good
sauce than ten times its cost of meat, &c.

Walnut catchup will give you another variety; and Ball's cavice, which
is excellent.

_Poor Man's Sauce._--(No. 310.)

Pick a handful of parsley leaves from the stalks, mince them very fine,
strew over a little salt; shred fine half a dozen young green onions,
add these to the parsley, and put them into a sauce-boat, with three
table-spoonfuls of oil, and five of vinegar; add some ground black
pepper and salt; stir together and send it up.

Pickled French beans or gherkins, cut fine, may be added, or a little
grated horseradish.

_Obs._--This sauce is in much esteem in France, where people of taste,
weary of rich dishes, to obtain the charm of variety, occasionally order
the fare of the peasant.

_The Spaniard's Garlic Gravy._--(No. 311. See also No. 272.)

Slice a pou