Lyonnaise Sauce.—Brown a small onion minced in a tablespoonful of butter and the same of flour, add a half-cupful of meat broth, a teaspoonful of parsley, salt and pepper and cook long enough to season well.
Mint Sauce.—Four dessertspoonfuls of mint, two of sugar, one gill of vinegar; stir all together; make two or three hours before wanted.
Mushroom Sauce.—Mix one tablespoonful each of flour and butter, melt in a stewpan, add a cupful of rich white stock or cream and stir until it thickens; put in a half-cupful of freshly boiled or of canned mushrooms, let all come to a boil again, season with a saltspoonful of salt and a dash of cayenne pepper; serve hot.
Mustard Sauce, French.—Slice an onion in a bowl; cover with good vinegar. After two days pour off the vinegar; add to it a teaspoonful of cayenne pepper, a teaspoonful of salt, a tablespoonful of sugar, and mustard enough to thicken; mix, set upon the stove and stir until it boils. When cold it is ready for use.
Mustard Sauce, German.—Four tablespoonfuls of ground mustard, one tablespoonful of flour, two teaspoonfuls of sugar, one of salt, two of cinnamon, one of cloves, one of cayenne pepper, three of melted butter; mix with one pint of boiling vinegar.
Onion Sauce.—Mince an onion; fry it in butter in a stewpan. Pour over it a gill of vinegar; let it remain on the stove until it is simmered one-third away. Add a pint of gravy, a bunch of parsley, two or three cloves, pepper and salt. Thicken with a little flour and butter, strain, and remove any particles of fat.
Parsley Sauce.—Parsley sauce is the usual "cream sauce," to which is added a tablespoonful of minced parsley and one hard boiled egg finely chopped.
Tartare Sauce.—Tartare sauce is a French salad dressing to which is added a tablespoonful each of chopped olives, parsley, and capers or nasturtiums; instead of capers or nasturtiums chopped cucumbers or gherkins can be used. Set on ice until used.
Tomato Sauce.—Boil together for one hour, a pint of tomatoes, one gill of broth of any kind, one sprig of thyme, three whole cloves, three pepper corns, and half an ounce of sliced onions; rub through a sieve with a wooden spoon, and set the sauce to keep hot; mix together over the fire one ounce of butter and half an ounce of flour, and when smooth add to the tomato sauce.