Put some grated crumbs of stale bread into a sauce-pan, and pour over them some of the liquor in which poultry or fresh meat has been boiled. Add some plums or dried currants that have been picked and washed. Having simmered them till the bread is quite soft, and the currants well plumped, add melted butter or cream.
This sauce is for a roast pig.
MINT SAUCE.—
Take a large bunch of young green mint; if old the taste will be unpleasant. Wash it very clean. Pick all the leaves from the stalks. Chop the leaves very fine, and mix them with cold vinegar, and a large proportion of powdered sugar. There must be merely sufficient vinegar to moisten the mint well, but by no means enough to make the sauce liquid. It should be very sweet.
It is only eaten in the spring with roast lamb. Send it to table in a sauce-tureen.
CAPER SAUCE.—
Take two large table-spoonfuls of capers and a little vinegar. Stir them for some time into half a pint of thick melted butter.
This sauce is for boiled mutton.
If you happen to have no capers, pickled cucumber chopped fine, or the pickled pods of radish seeds, may be stirred into the butter as a tolerable substitute, or nasturtians.