(SPRING LAMB)
1 bunch of mint; 1 tablespoonful of sugar; ¾ cupful of vinegar. Rinse the mint in cold water; chop it very fine. Dissolve the sugar in the vinegar; add the mint and let stand for an hour, to infuse before using. If the vinegar is too strong, dilute it with cold water. If the sauce is wanted hot, heat the vinegar and sugar, and stir in the chopped mint just before serving.
BREAD SAUCE
(PARTRIDGES, QUAIL, GROUSE)
Sift two cupfuls of dry bread-crumbs. Put on the fire a pint of milk and a small onion sliced. When the milk is scalded remove the onion, and add enough of the fine crumbs to thicken it. Season with a tablespoonful of butter, a half teaspoonful of salt, a dash of pepper and of nutmeg. Put the coarse crumbs into a pan with a tablespoonful of butter and sauté them a light brown, stirring all the time; add a dash of paprica; serve the fried crumbs on the dish with the game; serve the sauce in a boat.
JELLY SAUCE
(GAME AND MUTTON)
Melt in a saucepan one tumblerful of currant or of grape jelly; add slowly one tablespoonful of butter. Let boil one minute; remove, and just before serving add one tablespoonful of sherry or of red wine.
CRANBERRY SAUCE
(ROAST TURKEY, CHICKEN, MUTTON)