table-spoonful of white wine.

* * * * *

EGG SAUCE: A FINE WHITE SAUCE FOR BOILED CHICKENS, TURKEYS, OR WHITE
FRICASSEES.

Beat up the yolks of four eggs with the juice of a fine lemon, a
tea-spoonful of flour, and a little cold water, mix well together, and
set it on the fire to thicken, stirring it to prevent curdling. This
sauce will be found excellent, if not superior, in many cases where
English cooks use melted butter. If capers are substituted for the
lemon juice, this sauce will be found excellent for boiled lamb or
mutton.

* * * * *

CELERY SAUCE.

Cut in small pieces from about four to five heads of celery, which if
not very young must be peeled, simmer it till tender in half a pint of
veal gravy, if intended for white sauce, then add a spoonful of flour,
the yolks of three eggs, white pepper, salt, and the juice of one
lemon, these should be previously mixed together with a little water
till perfectly smooth and thin, and be stirred in with the sauce;
cream, instead of eggs, is used in English kitchens.

* * * * *

TOMATO SAUCE.