It is excellent to eat with any sort of roast meat, particularly beef or mutton, and an improvement to almost all plain sauces, stews, soups, &c.
French mustard is to be purchased very good, at all the best grocery stores.
SAUCE ROBERT.—
Peel five large onions, and parboil them to take off some of the strength. Cut them into small dice, and put them into a stew-pan with a quarter of a pound of fresh butter, divided into four, and dredged with flour. When they are well browned, pour on them half a pint of beef or veal gravy, and let it simmer for a quarter of an hour. Season it slightly with cayenne. Just before it goes to table, stir in a table-spoonful of French mustard.
This is a good sauce for any sort of roast meat, or poultry.
GREEN MAYONNAISE.—
This is a fine accompaniment to cold poultry, which must be cut into small pieces as for chicken salad, using only the white meat. To begin the mayonnaise. Put into a shallow pan the yolks only of three fresh eggs, having strained out the specks. Having beaten them till light and thick, add, by degrees, a half pint of salad oil, stirring it in gradually, so that no oil whatever is to be seen on the surface. Then add two table-spoonfuls of tarragon vinegar. Next a few drops of shalot vinegar, or a very small onion minced as finely as possible. If you have at hand any clear meat gravy (for instance, veal,) stir in two or three table-spoonsful. Add the grated yellow rind, and the juice of a lemon. Pound as much spinach as will yield a small tea-cupful of green juice. Give it a short boil up, to take off the rawness, and mix it with the mayonnaise. When cool, pour it over the dish of cold poultry.