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Egg Sauce
Beat two ounces of butter to a froth. Mix into it one tablespoonful of flour and the yolk of one egg. Pour a cup of hot water of this batter, stirring constantly. Heat over the fire until it is thick and smooth, but be careful not to boil. Just before serving stir in two hard boiled eggs finely chopped.
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Celery Sauce
Put in a stewpan with salt, cayenne and a blade of mace, three grated heads of celery. Cover with boiling water. Boil ten minutes and drain. Return to the fire with enough veal stock to cover the celery and stew half an hour. Then add two ounces of butter rolled in flour, and half a cup of cream. Shake over the fire a minute or two and serve at once.
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Devil for Boiled Ham or Fowl
Put in a saucepan half a teacupful of soup stock, three ounces of butter, one teaspoonful of salt, one teaspoonful of made mustard, two teaspoonfuls of French mustard, two cloves of garlic chopped fine, one onion chopped, two green peppers and one pickeled gherkin chopped, one tomato peeled and cut up, the juice of half a lime and half a lime cut in thin slices. Simmer for one hour, then add the following: One tablespoonful of Worcestershire sauce, one of Imperial sauce, one of Tarragon vinegar, two of Bon Gout sauce, two of mushroom catsup, two of walnut catsup and two tablespoonfuls of chutney, add half a pint of sherry and simmer for fifteen minutes.
This will keep several months.