1 good teaspoonful of mustard, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of butter, vinegar and salt to taste, 1 teaspoonful of sugar, 1/2 pint of water. Brown the wheatmeal with the butter in the saucepan, add the mustard, vinegar, sugar, and salt, let all simmer for a few minutes, and then serve.
OLIVE SAUCE.
Make a white sauce, stone and chop 8 Spanish olives, add them to the sauce, and let it cook a few minutes before serving.
ONION SAUCE.
1 large Spanish onion, 1/2 pint of milk, 1 gill of water, 4 oz. of butter, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste. Chop the onions up fine, and cook them in the water until tender, add the milk, butter and seasoning. Smooth the meal with a little water, thicken the sauce, let it simmer for five minutes, and serve.
ORANGE FLOWER SAUCE
Make a sweet white sauce, and flavour it with 2 tablespoonfuls of orangeflower water.
ORANGE FROTH SAUCE.
The juice of 2 oranges, 2 eggs, sugar to taste, 1 teaspoonful of white flour (not cornflour), add to the orange juice enough water to make 1/2 pint of liquid; mix this well with the sugar, the eggs previously beaten, and the flour smoothed with a very little water; put the mixture over the fire in an enamelled saucepan, and whisk it well until quite frothy; do not allow the sauce to boil, as it would then be spoiled. Serve immediately.