A NICE SAUCE TO THROW OVER BROILED MEATS.

Beat up a little salad-oil with a table-spoonful of vinegar, mustard,
pepper and salt, and then stir in the yolk of an egg; this sauce
should be highly seasoned. A sauce of this description is sometimes
used to baste mutton while roasting, the meat should be scored in
different places to allow the sauce to penetrate.

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SAUCE FOR DUCKS.

A little good gravy, with a glass of port wine, the juice of a lemon,
highly seasoned with cayenne pepper.

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BREAD SAUCE.

Take a large onion and boil it, with a little pepper till quite soft,
in milk, then take it out, and pour the milk over grated stale bread,
then boil it up with a piece of butter, and dredge it with flour; it
should be well beaten up with a silver fork.

The above can be made without butter or milk: take a large onion,
slice it thin, put it into a little veal gravy, add grated bread,
pepper, &c., and the yolk and white of an egg well beaten.

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