Boil six eggs; when cold, take off the shells, and slice them into a cup of melted butter; add pepper and salt, and stir constantly while heating. Add the juice of a lemon, or vinegar, or catsup as preferred. This sauce is equally good for boiled fish or poultry.
NO. 29.—HORSERADISH SAUCE
To a spoonful of mustard add three tablespoonfuls of vinegar and a little salt; if you have it, put in two spoonfuls of cream. Grate into this as much horseradish as will thicken it; then mash a clove of garlic and your sauce is ready.
NO. 30.—TO KEEP HORSERADISH
Grate the root, and pour strong vinegar over it, and bottle. This is fine for roast meat.
NO. 31.—SAUCE ROBERT
Cut into small pieces four large onions; brown them with three ounces of butter and a spoonful of flour. When yellow-brown, pour on them half a pint of veal, or beef gravy, or soup; let all simmer for half an hour; season with salt and pepper, and at the moment of serving, add a dessertspoonful of made mustard.
NO. 32.—PIQUANT TOMATO SAUCE
Mash half a dozen ripe tomatoes (pick out the seeds), put them in a stewpan with sliced onions, and a little meat gravy; let them simmer, till nearly dry, then add half a pint of brown gravy, left of cold meat, and let it cook twenty minutes. Strain and season with cayenne pepper, salt and lemon juice. Tarragon vinegar may be used instead of the lemon juice.
NO. 33.—CREAM SAUCE