sauce is to have plenty of mint. Chop up sufficient mint to fill a teacup,
put this at the bottom of a sauce tureen, pour sufficient boiling water on
the mint to thoroughly moisten it, and add a tablespoonful of brown sugar,
which dissolves best when the water is hot. Press the mint with a
tablespoon to extract the flavour, let it stand till it is quite cold, and
then add three or four tablespoonfuls of malt vinegar, stir it up, and the
sauce is ready. The quantity of vinegar added is purely a matter of taste,
but a teaspoonful of chopped mint floating in half a pint of vinegar is no
more mint sauce than dipping a mutton chop in a quart of boiling water
would be soup in ordinary cookery.


MUSHROOM SAUCE, WHITE.--Mushroom sauce can be made from fresh mushrooms or
tinned mushrooms. When made from fresh they must be small button
mushrooms, and not those that are black underneath. They must be peeled,
cut small, and have a little lemon juice squeezed over them to prevent them
turning colour, or they had still better be thrown into lemon juice and
water. They must now be fried in a frying-pan with a small quantity of
butter till they are tender, and then added to a little thickened milk, or
still better, cream. When made from tinned mushrooms, simply chop up the
mushrooms, reserving the liquor, then add a little cream and thicken with a
little white roux. A little pepper and salt should be added in both cases.
Instead of using either milk or cream, you can use a small quantity of
sauce Allemande.


MUSHROOM SAUCE, BROWN.--Proceed exactly as above with regard to the
mushrooms, both fresh and tinned, only instead of adding milk, cream, or
Allemande sauce, add a little stock or water, and then thicken the sauce
with a little brown roux.