Marmalade Sauce (Orange).—Dilute ½ or ¼ pot marmalade—according to amount of sauce required—with half the quantity of water. Boil it up, strain, and pour over the pudding. White wine may be substituted for the water, or a little brandy may be added to the water.
Melted Butter (au Beurre).—(a) Put a piece of butter half the size of an egg into a stewpan; when melted add ½ tablespoonful flour; and stir over the fire a few minutes; add 1 gill hot water, and stir until boiling, then add a good pinch of salt and the yolk of 1 egg previously beaten up with 1 tablespoonful milk, stir it into the butter; strain and serve. (Jane Burtenshaw.)
(b) Melt 1 oz. butter, and add to it 1 dessertspoonful flour, salt, and white pepper to taste; stir on the fire for a minute, then put in a little more than a tumblerful of boiling water; keep on stirring for 5 minutes, but do not let the sauce boil.
Mint Sauce (Menthe).—Chop as finely as possible a quantity of mint leaves, previously washed. Add to them sufficient white wine vinegar and water in equal parts to float them, and a small quantity of powdered sugar. Let the sauce stand for an hour before serving.
Mustard.—(a) 9 oz. water, 8 oz. mustard flour, 2 oz. salt; mix smooth; add 6 oz. more water, mix.
(b) Take a good heaped handful of salt, put it into a jug, pour 1 pint boiling water; let this get cold, then mix it with as much mustard as it will use up, and put the mixed mustard in a jar and cover it; it will keep good, and not dry and discolour in the mustard-pot.
(c) Mix 1 qt. brown mustard seed with a handful each of parsley, chervil, tarragon, and burnet, a teaspoonful of celery seed, and cloves, mace, garlic, and salt according to taste. Put the whole into a basin, with enough wine vinegar to cover the mixture. Let it steep 24 hours, then pound it in a marble mortar. When thoroughly pounded pass it through a fine sieve; add enough vinegar to make the mustard of the desired consistency, and put into jars for use.
(d) Take mixed whole spices, and boil in vinegar with 2 lumps sugar; then mix mustard into a stiff paste with cold vinegar. With a red-hot Italian iron heater stir quickly while you mix the boiling vinegar after straining the spices. This will keep for years, well corked in a wide-necked bottle.
Olive Sauce.—Mix quite smoothly 1 spoonful flour in 4 of good salad oil, add 6 shallots, chopped, with a very little lemon peel, mix with stock and 2 tablespoonfuls vinegar, some pepper and salt, and a bay leaf. Boil for 20 minutes, and strain. Place on the fire again, and add 6-8 stoned olives, cut up small. Serve round a mince of mutton.