To one cup Brown Sauce add one tablespoon vinegar, one-half small shallot finely chopped, one tablespoon each chopped capers and pickle, and a few grains of cayenne.
Olive Sauce
Remove stones from ten olives, leaving meat in one piece. Cover with boiling water and cook five minutes. Drain olives, and add to two cups Brown Sauce I or II.
Orange Sauce
¼ cup butter
¼ cup flour
1⅓ cups Brown Stock
½ teaspoon salt
Few grains cayenne
Juice 2 oranges