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SEASONING FOR DUCKS AND GEESE.

Mix chopped onion with an equal quantity of chopped sage, three times
as much grated stale bread, a little shred suet, pepper, salt, and a
beaten egg to bind it, this is generally used for geese and ducks, the
onions are sometimes boiled first to render them less strong.

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ENGLISH EGG SAUCE.

Boil two eggs hard, chop them finely, and warm them up in finely made
melted butter, add a little white pepper, salt, a blade of mace, and a
very small quantity of nutmeg.

* * * * *

SAUCE A LA TARTARE.

Mix the yolk of an egg with oil, vinegar, chopped parsley, mustard,
pepper, and salt; a spoonful of paté de diable or French mustard,
renders the sauce more piquante.

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A FINE SAUCE FOR ROAST MUTTON.

Mix a little port wine in some gravy, two table-spoonfuls of vinegar,