Bread Sauce.—Cook in double boiler for 15 minutes 1 pint milk, 2 tablespoons chopped onion; add 1 tablespoon butter, ½ teaspoon salt, ¼ teaspoon pepper, and rub through sieve. Brown ½ cup coarse dry bread crumbs in 1 tablespoon butter in frying-pan. Add these to sauce as it goes to table.
Brown Sauce.—In saucepan brown 1 tablespoon butter until dark, but not burned. Add 1 tablespoon flour, stir and brown again. Add gradually 1 cup good stock (beef is best) or hot water and stir until smooth and thick. Season with salt and pepper to taste. Simmer 5 minutes.
Sauce Piquante.—To 1 cup brown sauce add 1 tablespoon each of chopped capers and pickles and simmer 5 minutes.
Mushroom Sauce.—Make 1 cup brown sauce, using equal quantities stock and liquor from canned mushrooms. Season, add 2 tablespoons chopped mushrooms, simmer 5 minutes.
Sharp Brown Sauce.—1 tablespoon butter, 1 tablespoon flour, 3 tablespoons vinegar, 1 tablespoon tomato catsup, ⅔ cup stock. Make same way as brown sauce, add salt and pepper to taste.
Sauce Robert.—1 cup brown sauce made with stock, 1 teaspoon sugar, 1 teaspoon made mustard, 1 tablespoon vinegar. Simmer 5 minutes.
Olive Sauce.—1 cup brown sauce, 24 stoned olives, 1 tablespoon sherry. Simmer olives in hot water 10 minutes. Drain, add sauce, simmer 5 minutes; take from fire and add sherry.
Spanish Sauce.—Boil 1 quart strong stock down one half. Make as directed for brown sauce, and add 2 tablespoons sherry.
Currant Jelly Sauce.—Melt ½ glass currant jelly over slow fire. Add 1 cup hot brown sauce; stir well and simmer 1 minute.
Tomato Sauce.—Simmer ½ can tomatoes, 1 chopped onion, ½ teaspoon salt, ¼ teaspoon pepper, 1 clove together 10 minutes. Rub through sieve. Cook together 1 tablespoon each of flour and butter 1 minute, add tomato gradually, stir till smooth, and simmer 5 minutes.