One pint of stock, two table-spoonfuls of butter, four of grated
horseradish, one of flour, one of chopped parsley, the juice of one
lemon, one teaspoonful of sugar, salt, pepper. Cook the butter and
flour together until smooth, but not brown. Add the stock; and when it
boils, add all the other ingredients except the parsley. Boil up once,
and add the parsley. This sauce is for roast veal.


Robert Sauce.

Two cupfuls of stock, two small onions, four table-spoonfuls of
butter, one heaping table-spoonful of flour, one tea-spoonful of dry
mustard, one of sugar, a speck of cayenne, two table-spoonfuls of
vinegar, salt. Cut the onions into dice, and put on with the butter.
Stir until they begin to color; then add the flour, and stir until
brown. As soon as it boils, add the stock and other ingredients, and
simmer five minutes. Skim, and serve.


Supreme Sauce.

Add to one pint of white sauce three finely-chopped mushrooms, the
juice of half a lemon and one table-spoonful of butter. Simmer all
together ten minutes. Rub through the strainer and use.

Olive Sauce.

Two dozen queen olives, one pint of rich stock, the juice of one
lemon, two table-spoonfuls of salad oil, one of flour, salt, pepper, a