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A FINE SAUCE FOR STEAKS.

Throw into a saucepan a piece of fat the size of an egg, with two
or three onions sliced, let them brown; add a little gravy, flour, a
little vinegar, a spoonful of mustard, and a little cayenne pepper,
boil it and serve with the steaks.

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A FISH SAUCE WITHOUT BUTTER.

Put on, in a small saucepan, a cup of water, well flavored with
vinegar, an onion chopped fine, a little rasped horse-radish, pepper,
and two or three cloves, and a couple of anchovies cut small, when it
has boiled, stir carefully in the beaten yolks of two eggs, and let it
thicken, until of the consistency of melted butter.

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A FINE FISH SAUCE.

One teacup full of walnut pickle, the same of mushroom ditto, three
anchovies pounded, one clove of garlic pounded, half a tea-spoonful of
cayenne pepper, all mixed well together, and bottled for use.

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