The flavour of this sauce may be varied by adding tarragon or burnet vinegar (Nos. [396] and [399]).
Sage and Onion, or Goose-stuffing Sauce.—(No. 300.)
Chop very fine an ounce of onion and half an ounce of green sage leaves; put them into a stew-pan with four spoonfuls of water; simmer gently for ten minutes; then put in a tea-spoonful of pepper and salt, and one ounce of fine bread-crumbs; mix well together; then pour to it a quarter of a pint of (broth, or gravy, or) melted butter, stir well together, and simmer it a few minutes longer.
Obs. This is a very relishing sauce for roast pork, poultry, geese, or ducks; or green pease on maigre days.
See also Bonne Bouche for the above, [No. 341].
Green Mint Sauce.—(No. 303.)
Wash half a handful of nice, young, fresh-gathered green mint (to this some add one-third the quantity of parsley); pick the leaves from the stalks, mince them very fine, and put them into a sauce-boat, with a tea-spoonful of moist sugar, and four table-spoonfuls of vinegar.
Obs.—This is the usual accompaniment to hot lamb; and an equally agreeable relish with cold lamb.
If green mint cannot be procured, this sauce may be made with mint vinegar ([No. 398]).