Preparation: Brown the butter with the sliced onion, stir in the flour, add the bouillon and season with salt, vinegar and pepper. Cook the gravy 10 minutes and strain through a fine sieve. No. 23—PEARL ONION GRAVY. Quantity for 6 Persons. 1 small piece of butter ½ tbsp. of sliced onion 1½ tbsp. of flour ½ pt. of bouillon 1½ tbsps. of vinegar Salt 1 pinch of pepper 2 yolks of eggs 2 tbsps. of small pearl onions Preparation: Prepare the gravy just like onion gravy, No. 22. After the gravy has been strained, put in the pearl onions, cook for 1 minute and stir in the yolks of eggs, but do not cook any longer. No. 24—PICKLE GRAVY. Quantity for 6 Persons. 1 piece of butter 2 tbsps. of sliced onion 1½ tbsps. of flour ¾ pt. of bouillon ¼ tsp. of meat extract Salt, pepper ½ tbsp. of vinegar 1 tsp. of sugar 2 small chopped pickles Preparation: Brown the butter, stir in the onion and flour, cook a minute, and add the bouillon. Add the meat extract and cook 15 minutes, then strain and season with salt, pepper, vinegar, sugar. Put in the finely chopped pickles and set to simmer. You can improve this gravy with pieces of cauliflower and small pearl onions. Serve with mutton roast or lamb. No. 25—BURGUNDY OR MADEIRA SAUCE. For Ham, Fish or Tongue. Quantity for 6 Persons. 1⁄10 lb. of butter 2 tbsps. of flour ¾ pt. of bouillon 1 cup of Burgundy, red wine or Madeira Salt 1 clove 1 bay-leaf 1 lemon slice 1 tbsp. lemon juice 1 tsp. sugar ½ tsp. meat extract 6 pepper-corns Preparation: Brown the butter and flour, add the bouillon and all the other ingredients. Cook this gravy for 1 hour slowly, stirring frequently, then strain through a fine sieve, add a few tablespoonfuls of wine, season and serve hot. It must be a nice brown color and smooth. No. 26—BACON GRAVY. Quantity for 6 Persons. ⅛ lb. of bacon 2 tbsps. of flour ¾ pt. bouillon ¼ onion Salt 6 pepper-corns 1 clove 1 bay-leaf 2 tbsps. of vinegar Sugar Preparation: Cut the bacon into small cubes and fry to a nice yellow color, add the finely sliced onion and fry a little while, add the flour and bouillon and season with salt, pepper, cloves, bay-leaf, vinegar and sugar. Cook for 15 minutes and serve with potatoes in their jackets. No. 27—HERB GRAVY. Quantity for 6 Persons. 3 tbsps. of minced herbs 1 tbsp. of minced parsley 1 tsp. of minced onions 1 spray of thyme 6 pepper-corns 2 tbsps. of flour 1¼ pts. of bouillon ½ tsp. meat extract 1 tsp. lemon juice Salt to taste 2 tbsps. of butter Preparation: Parsley, onion, thyme, pepper-corns are fried in butter, the flour stirred in and browned; add the bouillon and meat extract and boil down to ½ the quantity, strain through a fine sieve, heat again and put in the herbs. Season with lemon juice and salt and stir in a small piece of butter. No. 28—BROWN CHAMPIGNON SAUCE. Quantity for 6 Persons.