(Contributed)
Into one cupful of champagne put two cloves, four peppercorns, one bay leaf and a little sugar. Let all simmer for five minutes. Then add one cupful of brown sauce. Simmer for ten minutes more and strain. To be served with ham.
Port wine sauce
(Contributed)
Port wine sauce is made the same as champagne sauce, except that port wine is used instead of champagne.
Olive sauce
(Contributed)
Make a brown sauce as follows: Put four tablespoonfuls of butter into a saucepan; when hot add four and a half tablespoonfuls of flour and stir until very brown; add two cupfuls of brown stock and salt and pepper to taste. Remove the stones from five olives and boil for five minutes in water to which one tablespoonful of vinegar has been added. Drain and mince and add to the sauce.
Imitation caper sauce
Cut cucumber pickles into tiny cubes with a sharp knife. Do not chop them, as the bits must be of uniform size. Drain perfectly dry and stir into hot drawn butter. Boil for one minute. Eat with fish or chops.