Fry three or four onions until soft in a tablespoonful of butter; press them through a strainer, and mix with a cupful of brown sauce.
HORSERADISH SAUCE
(ROAST OR BOILED BEEF)
Mix together two tablespoonfuls of soft white crumbs of bread and two tablespoonfuls of grated horseradish. Cover them with cream or milk, and let soak for two hours. Then rub them through a sieve, and add one quarter teaspoonful of salt, one quarter teaspoonful of sugar, and two tablespoonfuls of vinegar. Enough milk should be used to give it the consistency of cream. This sauce will keep in a cool place for several days.
MUSTARD SAUCE
(CORNED BEEF, BROILED AND ROASTED MEATS)
Make a roux of one tablespoonful of butter and one teaspoonful of flour. Add to it
- 1 cupful of stock.
- 1 tablespoonful of French mustard.
- 1 tablespoonful of vinegar.
- A dash of cayenne.
- 1 teaspoonful of dry English mustard.
- ½ teaspoonful salt.
- 1 teaspoonful of sugar.
Cook slowly for ten minutes.