135. Piquant Sauce.—Put two tablespoonfuls of chopped onions, or eschalots, cleaned as above, into a stewpan; put also four tablespoonfuls of vinegar and a bay-leaf, and boil; then add ten tablespoonfuls of brown sauce, half a one of chopped parsley, ditto of green gherkins; boil five minutes, skim, add a little sugar, taste if well seasoned, take out bay-leaf and serve.
136. Tarragon Sauce.—Put eight tablespoonfuls of demi-glaze, and four of broth, into a stewpan; boil for a few minutes, add a tablespoonful of vinegar, have ready picked twenty leaves of fresh tarragon, put in to simmer two minutes, and serve with any kind of poultry, but especially spring chickens.
137. Brown Cucumber Sauce.—Peel a small fresh cucumber, cut it in neat pieces, put in a stewpan with a little sugar, add half an ounce of butter, set it on a slow fire, stir it now and then, add twelve tablespoonfuls of brown sauce, and four of broth; let it simmer till tender, skim the butter off, remove the cucumbers into another stewpan, reduce the sauce a little, taste it and serve.
138. Mince Herb Sauce.—Put two tablespoonfuls of finely chopped onions in a stewpan, add a tablespoonful of oil, place it on the fire, stir a few minutes, add ten tablespoonfuls of demi-glaze and four of broth or water; boil, skim; if too thick, and the scum should not rise, add half a gill of broth or water; boil, and reduce to a proper thickness, and add a tablespoonful of chopped parsley if handy, one of mushrooms, and season with a little cayenne, the juice of a quarter of a lemon; serve. I often introduce a little garlic in this.
139. Italian Herb Sauce.—Proceed in the same way as the above, only add a little chopped thyme and a small glass of sherry.