Preparation: Ham and onion are cut into fine pieces and fried brown in butter. The chopped tomatoes are added and cooked a little while; then stir in the flour and add the bouillon. Season it with salt, pepper, lemon juice and sugar. Cook the gravy slowly for 1 hour, strain through a fine sieve and stir in the 2 yolks of eggs. No. 13—FINE GRAVY. For Poultry, Meat and Fish. Quantity for 6 Persons. ⅛ lb. of butter ⅛ lb. of raw ham 1 small onion 1½ tbsps. of flour ⅓ pt. bouillon ⅓ pt. cream or milk ¼ cup of ground poultry, fish or meat Salt, pepper 1 tsp. of lemon juice Preparation: The lean ham is cut into small cubes and fried in the butter. Add the sliced onion, stir in the flour and stew a little while, add the bouillon and cream. Now the gravy is cooked for 15 minutes and the ¼ cupful of ground fish added. When served with meats, add meat instead of fish. Season with salt, pepper and lemon juice. Let it boil a while and strain through a fine sieve. No. 14—HORSE RADISH GRAVY. Quantity for 6 Persons. ½ cup of horse radish 1½ tsps. of flour 1 tbsp. of butter ¾ cup of cream or bouillon 1 pinch of salt 1 tsp. of sugar Preparation: The horse radish must be scraped and grated very quickly, flour and butter stirred in and the cream added. Let it boil 15 to 20 minutes, stirring constantly, and season with salt and sugar. No. 15—HORSE RADISH DRESSING, RAW. Quantity for 6 Persons. ½ cup of horse radish 3 tbsps. of vinegar 1 pinch of salt 1 tsp. of sugar Preparation: The prepared horse radish is mixed with vinegar, salt and sugar and served that way. No. 16—SARDINE GRAVY. For Fish and Meat. Quantity for 6 Persons. ⅛ lb. of butter 2 tbsps. of flour ½ pt. of strong bouillon or fish stock ¼ pt. of white wine Juice of ½ lemon 4–6 sardines Salt 1 pinch of pepper 2 yolks of eggs Preparation: The sardines are soaked in water for ½ hour, then chopped fine and rubbed through a sieve. Melt the butter, stir in the flour and stew a while, then add the bouillon, or fish stock if used for fish. Add wine and lemon juice and the sardines, cook it slowly for 15 minutes and season with salt and pepper; then stir in the yolks of eggs, but do not boil it any longer. No. 17—CAPER SAUCE. Quantity for 6 Persons. 1⁄10 lb. of butter ¼ of an onion 1½ tbsps. of flour ¾ pt. of bouillon (or fish stock, for fish) 2 tbsps. of capers 1 tbsp. of lemon juice Salt 1 pinch of pepper 2 yolks of eggs Preparation: Melt the butter, add the sliced onion and stew a while, then stir in the flour and add the bouillon, season with salt, pepper, lemon juice, and boil 15 minutes, stirring constantly. Strain through a fine sieve. Put in the capers and let it simmer gently. Stir in the yolks of eggs and a pinch of sugar. No. 18—OYSTER DRESSING. Quantity for 6 Persons.