MINT SAUCE
Chop fresh mint, or use dried mint, which is equally good. Cover with good cider vinegar and add enough granulated sugar to neutralize part of the acid. Let stand for several hours before using.
MUSHROOM SAUCE
Add the desired quantity of chopped canned mushrooms to White, [Cream], [Brown], or [Drawn-Butter Sauce], using the can liquor for part of the liquid.
PARSLEY SAUCE
Boil two large bunches of parsley in water to cover for five minutes. Strain the water, and thicken with a tablespoonful each of butter and flour cooked together. Season with salt, pepper, and grated nutmeg, take from the fire, add the yolks of two eggs beaten with a little vinegar, three tablespoonfuls of butter in small bits, and a little minced parsley.
PIQUANTE SAUCE
Brown three small spoonfuls of flour in butter, add two cupfuls of stock, and cook until thick, stirring constantly. Season with salt and cayenne. Chop a small onion fine and cook it until tender in four tablespoonfuls of vinegar with a teaspoonful of sugar. Put into the sauce with two tablespoonfuls each of chopped capers and cucumber pickles. Heat thoroughly and serve.