High-class cookery made easy

by Mrs. J. Hart

VEGETABLE SAUCE.

Take some young carrots, and turnips, and onions, cut in thin stripes an inch long; one slice of bacon, cut in thin stripes the same as the vegetables, and the white of an egg boiled hard. Have the bacon and vegetables cooked in water, strain and add to a pint of brown sauce. This sauce will do for mutton cutlets.

---