HORSERADISH SAUCE.—­Perhaps a good receipt for horseradish sauce, which is so excellent with both hot and cold beef, but which we do not always see served up with either.  Two tablespoonfuls of mustard, the same of vinegar, three tablespoonfuls of cream or milk and one of pounded white sugar, well beaten up together with a small quantity of grated horseradish.  This is, of course, to be served up cold.

MINT SAUCE.—­Pick, mash and chop fine green spearmint, to two tablespoons of the minced leaves, put eight of vinegar, adding a little sugar.  Serve cold.

MINT SAUCE.—­Wash fresh gathered mint; pick the leaves from the stalks; mince them very fine, and put them into a sauce-boat with a teaspoonful of sugar and four tablespoonfuls of vinegar.  It may also be made with dried mint or with mint vinegar.

ONION SAUCE.—­Peel the onions, and boil them tender; squeeze the water from them, then chop them, and add to them butter that has been melted, rich and smooth, as will be hereafter directed, but with a little good milk instead of water; boil it up once, and serve it for boiled rabbits, partridge, scrag, or knuckle of veal, or roast mutton.  A turnip boiled with the onions makes them milder.

QUIN’S FISH SAUCE.—­Half a pint of mushroom pickle, the same of walnut, six long anchovies pounded, six cloves of garlic, three of them pounded; half a spoonful of cayenne pepper; put them into a bottle, and shake well before using.  It is also good with beefsteaks.

SAUCE FOR COLD PARTRIDGES, MOOR-GAME, ETC.—­Pound four anchovies and two cloves of garlic in a mortar; add oil and vinegar to the taste.  Mince the meat, and put the sauce to it as wanted.

SAUCE FOR DUCKS.—­Serve a rich gravy in the dish; cut the breast into slices, but don’t take them off; cut a lemon, and put pepper and salt on it, then squeeze it on the breast, and pour a spoonful of gravy over before you help.

SAUCE FOR FOWL OF ANY SORT.—­Boil some veal gravy, pepper, salt, the juice of a Seville orange and a lemon, and a quarter as much of port wine as of gravy; pour it into the dish or a boat.

SAUCE FOR HOT OR COLD ROAST BEEF.—­Grate, or scrape very fine, some horseradish, a little made mustard, some pounded white sugar and four large spoonfuls of vinegar.  Serve in a saucer.

SAUCE FOR SALMON.—­Boil a bunch of fennel and parsley chop them small, and put into it some good melted butter.  Gravy sauce should be served with it; put a little brown gravy into a saucepan, with one anchovy, a teaspoonful of lemon pickle, a tablespoonful of walnut pickle, two spoonfuls of water in which the fish was boiled, a stick of horseradish, a little browning, and salt; boil them four minutes; thicken with flour and a good lump of butter, and strain through a hair sieve.

SAUCE FOR SAVOURY PIES.—­Take some gravy, one anchovy, a sprig of sweet herbs, an onion, and a little mushroom liquor; boil it a little, and thicken it with burnt butter, or a bit of butter rolled in flour; add a little port wine, and open the pie, and put it in.  It will serve for lamb, mutton, veal or beef pies.