Mushroom Sauce, extempore.—(No. 307.)
Proceed as directed in [No. 256] to melt butter, only, instead of two table-spoonfuls of milk, put in two of mushroom catchup ([No. 439] or [No. 440]); or add it to thickened broth, gravy, or mock turtle soup, &c. or put in [No. 296].
Obs. This is a welcome relish with fish, poultry, or chops and steaks, &c. A couple of quarts of good catchup ([No. 439],) will make more good sauce than ten times its cost of meat, &c.
Walnut catchup will give you another variety; and Ball’s cavice, which is excellent.
Poor Man’s Sauce.—(No. 310.)
Pick a handful of parsley leaves from the stalks, mince them very fine, strew over a little salt; shred fine half a dozen young green onions, add these to the parsley, and put them into a sauce-boat, with three table-spoonfuls of oil, and five of vinegar; add some ground black pepper and salt; stir together and send it up.
Pickled French beans or gherkins, cut fine, may be added, or a little grated horseradish.
Obs.—This sauce is in much esteem in France, where people of taste, weary of rich dishes, to obtain the charm of variety, occasionally order the fare of the peasant.