MUSHROOM SAUCE, PUREE.--Mushroom sauce, both white and brown, is sometimes
served as a puree. It is simply either of the above sauces rubbed through
a wire sieve.


MUSTARD SAUCE.--Make, say, half a pint of good butter sauce, add to this a
tablespoonful of French mustard and a tablespoonful of made English
mustard. Stir this into the sauce, make it hot, and serve.

N.B.--French mustard is sold ready-made in jars, and is flavoured with
tarragon, capers, ravigotte, &c.


ONION SAUCE.--Take half a dozen large onions, peel them and boil them in a
little salted water till they are tender. Then take them out and chop them
up fine, and put them in a stew-pan with a little milk. Thicken the sauce
with a little butter and flour, or white roux, and season with pepper and
salt. A very nice mild onion sauce is made by using Spanish onions.


ONION SAUCE, BROWN.--Slice up half a dozen good-sized onions; put them in a
frying-pan and fry them in a little butter till they begin to get brown,
but be careful not to burn them, and should there be a few black pieces in
the frying-pan, remove them; now chop up the onions, not too finely, and
put them in a saucepan with a very little stock or water, let them simmer
till they are tender, and then thicken the sauce with a little brown roux,
and flavour with pepper and salt.