Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper, salt, three tablespoonfuls salad oil, three of vinegar and one of tomato catsup.—Mrs. J. H. F.
Fish Sauce.
Six hard-boiled eggs, chopped and stirred into two cups of drawn butter.
Let it simmer, then add one tablespoonful of pepper-sauce, two tablespoonfuls minced parsley, a little thyme, and salt to the taste.
Pour over the fish and slice a lemon over all.—Mrs. S. T.
Sauce for Fish.
Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful fresh butter, a little salt.
To be stirred over a slow fire till it thickens, it must only be warm or it will curdle and spoil.—Mrs. S.
Sauce for Cod's Head.
Take a lobster, stick a skewer through the tail, to keep the water out; throw a handful of salt in the water. When it boils put in the lobster and boil half an hour; pick off the spawns, if any, and pound them very fine in a marble mortar and put them in one-half pound drawn butter. Take the meat out of the lobster, pull it in bits and put it in your butter; add: