stirring it to prevent curdling. This
sauce will be found excellent, if not superior, in many cases where
English cooks use melted butter. If capers are substituted for the
lemon juice, this sauce will be found excellent for boiled lamb or
mutton.

* * * * *

CELERY SAUCE.

Cut in small pieces from about four to five heads of celery, which if
not very young must be peeled, simmer it till tender in half a pint of
veal gravy, if intended for white sauce, then add a spoonful of flour,
the yolks of three eggs, white pepper, salt, and the juice of one
lemon, these should be previously mixed together with a little water
till perfectly smooth and thin, and be stirred in with the sauce;
cream, instead of eggs, is used in English kitchens.

* * * * *

TOMATO SAUCE.

Skin a dozen fine tomatos, set them on the fire in a little water
or gravy, beat them up with a little vinegar, lemon juice, cayenne
pepper, and salt; some persons like the yolk of an egg, well beaten
added. Strain or not, as may be preferred.

* * * * *

GRAVY FOR A FOWL, WHEN THERE IS NO STOCK TO MAKE IT WITH.

Take the feet, wash them, cut them small, also the neck and gizzard;
season them with pepper and salt, onion, and parsley, let them simmer
gently for some time, in about a breakfast-cup of water, then strain,
thicken with flour, and add a little browning, and if liked, a small
quantity of any store sauce at hand, and it will prove an excellent
sauce.

* * * * *

SAVOURY JELLY, FOR COLD PIES, OR TO GARNISH COLD POULTRY.

Have a bare knuckle of veal, and a calf's foot or cow heel; put it
into a stew-pan with a thick slice of smoked beef, a few herbs, a
blade of mace, two or three onions, a little lemon peel, pepper
and salt, and three or four pints of water (the French add a little
tarragon vinegar). When it boils skim it, and when cold, if not clear,
boil it a few minutes with the white and shell of an egg, and pass it
through a jelly bag, this jelly with the juice of two or three lemons,
and poured into a mould, in which are put the yolks of eggs boiled
hard, forms a pretty supper dish.

* * * * *

A FINE SAUCE FOR STEAKS.

Throw into a saucepan a piece of fat the size of an egg, with two
or three onions sliced, let them brown; add a little gravy, flour, a
little vinegar, a spoonful of