1179. _Onion Sauce._--Peel the onions, and boil them tender; squeeze the water from them; chop them; and pour on them butter that has been carefully incited, together with a little good milk, instead of water. Boil it up once. A turnip boiled with the onions, makes them milder. 1180. _Sauce Robert._--Cut into small dice, four or five large onions, and brown them in a stew-pan, with three ounces of butter, and a dessert-spoonful of flour. When of a deep yellow-brown, pour to them half a pint of beef or of veal-gravy, and let them simmer for fifteen minutes; skim the sauce; add a seasoning of salt and pepper, and, at the moment of serving, mix in a dessert-spoonful of made-mustard. Large onions, four or five; butter, three ounces; flour, a dessert-spoonful: ten to fifteen minutes. Gravy, half a pint: fifteen minutes. Mustard, a dessert-spoonful. 1181. _Tomato Sauce._--Crush half a dozen, more or less, of very ripe, red tomatoes; pick out the seeds, and squeeze the water from them; put them into a stew-pan, with two or three finely-sliced shalots, and a little gravy: simmer till nearly dry; when add half a pint of brown sauce, and simmer twenty minutes longer; then rub it through a tammy into a clean stew-pan; season with Cayenne pepper and salt, a little glaze, and lemon-juice; simmer a few minutes, and serve. Tarragon or Chili vinegar are sometimes added; and sliced onions may be substituted for the shalots. 1182. _Brown Caper Sauce._--Thicken half a pint of good veal or beef-gravy, as directed for Sauce-Tournée; and add to it two table-spoonfuls of capers, and a dessert-spoonful of the pickle-liquor, or of Chili vinegar, with some Cayenne, if the former be used, and a proper seasoning of salt. Thickened veal, or beef-gravy, half a pint; capers, two table-spoonfuls; caper liquor, or Chili vinegar, one dessert-spoonful. 1183. _Horse-radish Sauce._--Scrape, finely, a stick of horse-radish into about half a pint of brown sauce and a gravy-spoonful of vinegar; simmer, and season with salt and sugar. This sauce is eaten with hot roast beef. 1184. _Sauce for cold Roast Beef._--Mix scraped horse-radish, made-mustard, and vinegar, and sweeten with white sugar. 1185. _Mint Sauce._--Mix vinegar and brown sugar, and let it stand at least an hour; then add chopped mint, and stir together. It should be very sweet. 1186. _Mild Mustard._--Mustard, for instant use, should be mixed with milk, to which a spoonful or two of very thin cream may be added.