One table-spoonful of chopped onion, two of chopped mushroom, one of chopped parsley, two of butter, salt, pepper, one pint of white sauce, No. 3. Put the butter and chopped ingredients in a sauce-pan and stir for one minute over the fire. Add the sauce, and boil up once.
Caper Sauce.
Make a butter sauce, and stir into it one table-spoonful of lemon juice, two of capers, and one of essence of anchovy.
Mustard Sauce.
Stir three table-spoonfuls of mixed mustard and a speck of cayenne into a butter sauce. This is nice for devilled turkey and broiled smoked herrings.
Curry Sauce.
One table-spoonful of butter, one of flour, one teaspoonful of curry powder, one large slice of onion, one large cupful of stock, salt and pepper to taste. Cut the onion fine, and fry brown in the butter.. Add the flour and curry powder. Stir for one minute, add the stock, and season with the salt and pepper. Simmer five minutes; then strain, and serve. This sauce can be served with a broil or sauté of meat or fish.
Vinaigrette Sauce.
One teaspoonful of white pepper, one of salt, half a teaspoonful of mustard, half a cupful of vinegar, one table-spoonful of oil. Mix the salt, pepper and mustard together; then very slowly add the vinegar, and after mixing well, add the oil. The sauce is to be eaten on cold meats or on fish.
Piquant Sauce.