Brown Sauce or Spanish Sauce.—Brown a tablespoonful of butter, add the same amount of flour and brown again, add a cup of boiling water, stock or milk, and stir while it is cooking, strain if necessary; a clove, a bay leaf, and a tablespoonful of minced onion or carrot browned in the butter varies the flavor.
Caper Sauce.—Stir into some good melted butter from three to four dessertspoonfuls of capers; add a little of the vinegar and dish the sauce as soon as it boils.
Celery Sauce.—Cut half a dozen heads, or so, of celery into small pieces; cook in a little slightly salted water until tender, and then rub through a colander. Put a pint of white stock into a stewpan with two blades of mace, and a small bunch of savory herbs; simmer half an hour to extract their flavor, then strain them out, add the celery and a thickening of flour or corn-starch; scald well, and just before serving, pour in a teacupful of cream, or if one has not the cream, use the same amount of scalded milk and a tablespoonful of butter, season to taste with salt and white pepper, squeeze in a little lemon juice, if one has it, and serve. If brown gravy is preferred thicken with browned flour, and it is improved by a little Worcestershire sauce or mushroom catsup.
Cream Sauce.—Rub to a smooth paste one tablespoonful of butter and the same of flour, put into a saucepan and melt, do not brown; have ready a cup of hot cream, or the same amount of milk enriched by a tablespoonful of butter and add to the butter and flour. Stir constantly until it thickens. A dusting of grated nutmeg, grated cheese or a saltspoonful of chopped onion lightly browned in the butter is an agreeable addition.
Cucumber Sauce.—Use two tablespoonfuls of olive oil, a scant tablespoonful of vinegar or lemon juice, a half-teaspoonful of salt, a dash of pepper, and a saltspoonful of mustard with a teaspoonful of cucumber; rub the oil and mustard together before adding the other ingredients, stir well and serve very soon as it spoils by standing.
Egg Sauce.—Boil the eggs hard, cut them into small squares, and mix them with good butter sauce. Make hot and add a little lemon juice before serving.
Hollandaise Sauce.—One half a teacupful of butter, the juice of half a lemon, the yolks of two eggs, a speck of cayenne, one-half cupful of boiling water, one-half teaspoonful of salt; beat the butter to a cream, add the yolks one by one, the lemon juice, pepper and salt; place the bowl in which these are mixed in a saucepan of boiling water; beat with an egg-beater until the sauce begins to thicken, and add boiling water, beating all the time; when like a soft custard, it is done; the bowl, if thin, must be kept over the fire not more than five minutes, as if boiled too much it spoils.
Horseradish Sauce.—Two teaspoonfuls of made mustard, two of white sugar, one-half teaspoonful of salt and a gill of vinegar; mix and pour over sufficient grated horseradish to moisten thoroughly.