145. Mint Sauce for Lamb.—Take three tablespoonfuls of chopped leaves of green mint, three tablespoonfuls of brown sugar, and put into a basin with half a pint of brown vinegar; stir it well up, add one saltspoonful of salt, and serve.
146. Liaison of Eggs.—Break the yolks of three eggs in a basin, with which mix six spoonfuls of milk, or eight of cream; pass it through a fine sieve, and use when directed.
147. Anchovy Butter Sauce.—Put into a stewpan eight spoonfuls of demi-glaze, or three of broth; when boiling, add one ounce of anchovy butter; stir continually till melted: serve where directed.
148. Soyer’s Sauce.—Put six spoonfuls of demi-glaze into a stewpan; when hot, add four spoonfuls of Soyer’s Gentleman’s Sauce; let boil, and serve with either chop, steak, cotelettes, poultry, or game.
149. Papillotte Sauce.—Scrape half an ounce of fat bacon, put it in a pan with four tablespoonfuls of chopped onions, stir over the fire for a few minutes, then add ten tablespoonfuls of brown sauce, and boil; then add a tablespoonful of mushrooms chopped, one ditto of parsley, a little nutmeg, a little pepper and sugar, a little scraped garlic; reduce till rather thickish; put on dish till cold, and use it for anything you may put up “en papillotte.”