small slice of onion. Let the olives stand in hot water half an hour,
to extract the salt. Put the onion and oil in the stew-pan, and as
soon as the onion begins to color, add the flour. Stir until smooth,
and add the stock. Set back where it will simmer. Pare the olives,
round and round, close to the stones, and have the pulp in a single
piece. If this is done carefully with a sharp knife, in somewhat the
same way that an apple skin is removed whole, the olives will still
have their natural shape after the stones are taken out. Put them in
the sauce, add the seasoning, and simmer twenty minutes. Skim
carefully, and serve. If the sauce is liked thin, half the amount of
flour given can be used. This sauce is for roast ducks and other game.


Flemish Sauce.

Cut a cupful of the red part of a carrot into _very small_ dice.
Cover with boiling water, and simmer one hour. Put three table-
spoonfuls of butter, two of flour, a slice of carrot, an onion, cut
fine; a blade of mace and twenty pepper-corns in a sauce-pan. Stir
over the fire one minute, and add two cupfuls of stock. Simmer gently
half an hour. Add a cupful of cream, boil up once, and strain. Now add
the cooked carrot, one table-spoonful of chopped parsley, two of
chopped cucumber pickles and, if you like, one of grated horseradish.
Taste to see if salt enough.


Chestnut Sauce.

One pint of shelled chestnuts, one quart of stock, one teaspoonful of
lemon juice, one table-spoonful of flour, two of butter, salt, pepper.