to serve.


Anchovy Sauce.

Make the butter sauce, and stir into it four table-spoonfuls of
essence of anchovy and one of lemon juice.


Egg Sauce.

Six hard-boiled eggs, chopped fine with a silver, knife or spoon; half
a cupful of boiling cream or milk, and the butter sauce. Make the
sauce, add the boiling cream or milk, and then the eggs. Stir well,
and serve.


Fine Herbs Sauce.

One table-spoonful of chopped onion, two of chopped mushroom, one of
chopped parsley, two of butter, salt, pepper, one pint of white sauce,
No. 3. Put the butter and chopped ingredients in a sauce-pan and stir
for one minute over the fire. Add the sauce, and boil up once.


Caper Sauce.

Make a butter sauce, and stir into it one table-spoonful of lemon
juice, two of capers, and one of essence of anchovy.