Take the yolk of two eggs boiled hard, mash them with a mustard spoonful of mustard, a little black pepper, a little salt, three tablespoonfuls of salad oil, and three of vinegar. A tablespoonful of catsup would improve it for many.
Wine Sauce for Mutton, or Venison.
Take half a pint of the liquor in which the meat was cooked, and when boiling, put in pepper, salt, currant jelly, and wine to your taste; add about a teaspoonful of scorched flour, mixed with a little water.
Oyster Sauce.
Take a pint of oyster juice, add a little salt and pepper, and a stick of mace, boil it five minutes, and then add two teaspoonfuls of flour, wet up in half a tea-cup of milk. Let this boil two minutes, then put in the oysters and a bit of butter the size of an egg; in two minutes take them up.
Lobster Sauce.
Mix in six tablespoonfuls of vinegar, the yolks of two boiled eggs, some of the lobster spawn, a mustard spoonful of mustard, two tablespoonfuls of salad oil or melted butter, and a little salt and pepper.
Apple Sauce.
Boil peeled and quartered tart apples, and put in butter and sugar to your taste. If boiled in cider with quinces, it will keep a long time. The fresh-made is best.