way, and adding water if too thick, lemon juice, or essence of noyeau,
or almonds may be substituted to vary the flavour.

* * * * *

SAUCE ROBERT FOR STEAKS.

Chop up some onions, throw them into a saucepan with a bit of
clarified fat, let them fry till brown, then add pepper, salt, a
little gravy, mustard, lemon juice, and vinegar; boil it all, and pour
over the steaks.

* * * * *

CAPER SAUCE.

This is merely melted butter with a few pickled capers simmered in it,
or they may be put into a sauce made of broth thickened with egg, and
a little flour.

* * * * *

SAVORY HERB POWDER.

It is useful to select a variety of herbs, so that they may always
be at hand for use: the following are considered to be an excellent
selection, parsley, savory, thyme, sweet majoram, shalot, chervil, and
sage, in equal quantities; dry these in the oven, pound them finely
and keep them in bottles well stopped.