Two tablespoonfuls butter, one tablespoonful Gold Medal Flour; mix well; pour on boiling water till it thickens; and one hard-boiled egg, chopped fine, and two tablespoonfuls of capers.
GIBLET SAUCE
Take the liver, heart, gizzard and neck of a chicken, wash and boil in salted water. Let boil till tender. Take them out with a skimmer and chop into coarse pieces. Put them back, add a little butter and thicken to a cream. Pepper and salt, boil a few minutes and serve.
SAUCE ROBERT
One cup brown sauce made with stock, one teaspoonful sugar, one teaspoonful mustard, one tablespoonful vinegar. Simmer five minutes.
TOMATO MUSTARD
One peck of ripe tomatoes, boiled with two onions, six red peppers, four cloves of garlic, for one hour; then add a half pint or half pound salt, three tablespoonfuls black pepper, half ounce each ginger, allspice, mace, cloves; boil again for one hour longer, and when cold add one pint of vinegar and a quarter pound of mustard; and if you like it very hot, a tablespoonful of cayenne.
MINT SAUCE
Mix one tablespoonful of white sugar to a half teacupful of good vinegar; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton.