simmer gently, and add a little minced parsley, and a few chopped
mushrooms: skim and strain.

* * * * *

SAUCE PIQUANTE.

The above may be rendered a Sauce Piquante by substituting a little
vinegar, whole capers, allspice, and thyme, instead of the smoked
beef and lemon; a few onions and piccalilli chopped finely, is a great
addition when required to be very piquante.

A sauce like the above is very good to serve with beef that has been
boiled for broth.

* * * * *

A GOOD GRAVY FOR ROAST FOWLS.

Take a little stock, squeeze in the juice of a lemon, add a little
mushroom powder, cayenne pepper and salt; thicken with flour.

* * * * *

ANOTHER EXCELLENT RECEIPT.

Chop some mushrooms, young and fresh, salt them, and put them into a
saucepan with a little gravy, made of the trimmings of the fowl, or
of veal, a blade of mace, a little grated lemon peel, the juice of
one lemon; thicken with flour, and when ready to serve, stir in a