NO. 1.—DUCK SAUCE
Boil six large onions; change the water two or three times, while it is boiling, which takes away the strong taste. When soft, chop and put them in a saucepan with two large spoonfuls of butter, a little pepper and salt; now add either mushroom catsup, a cup of vinegar or a cup of wine, whichever is preferred.
NO. 2.—BROWN ONION SAUCE FOR POULTRY, ETC.
Slice three onions after peeling them; fry them a bright brown in a spoonful of butter; sprinkle a little flour in, and let it brown also; add salt, pepper, and also sage, if for goose or duck, and parsley and thyme if for chickens or roast meat; add a cup of the liquor in which the fowl was cooked, let it boil up and add a tablespoonful of catsup.
NO. 3.—MUSHROOM SAUCE
Peel and wash the mushrooms, cut them in small pieces, and put them in a saucepan; cover them with water, and let them boil soft; then stir in butter, mixed in flour, until it is thick enough to form a nice sauce; add pepper and salt.
NO. 4.—MINT SAUCE FOR SPRING LAMB
Wash carefully a cup of tender green spearmint, chop it fine, and mix with it half a cup of sugar and a cup of good vinegar.
NO. 5.—WHITE ONION SAUCE