Mustard Sauce.
Add teaspoonful or more made mustard to each 1/4 pint white sauce.
Onion Sauce.
Boil 1/2 lb. or 3/4 lb. Spanish onions in milk and water till tender.
Drain and make sauce with the liquor. Rub the onion through sieve and add.
Brown Sauce.
With brown stock or gravy, make a sauce in same way as white sauce. If browned flour is used the colour will be better. Add also a little Carnos or Marmite.
Hasty Brown Sauce
can also be made by using water, in which a teaspoonful Carnos or 1/2 teaspoonful Marmite to the teacupful has been dissolved, instead of the brown stock. Some mushroom ketchup is a good addition.
Sauce Piquante.
Stew some shallots in butter till quite cooked. Stir in a dessert spoonful flour and allow to brown. Add juice of a lemon and seasoning of cayenne, clove, &c., or a spoonful Worcester or other sauce, also 2 teacupfuls diluted extract or ketchup and water. Boil gently for 10 to 15 minutes, then strain.