These gravies are prepared like the parsley gravy, the ingredients are the same also, but instead of parsley take dill for dill gravy, chives for chive gravy, and tarragon for tarragon gravy. These gravies are good with fish, chicken, beef and asparagus. No. 33—SORREL GRAVY. Quantity for 6 Persons. 1⁄12 lb. of butter 2½ tbsps. of flour 1 pt. bouillon ½ cupful of sweet cream 2 yolks of eggs ½ tsp. of sugar 1 pinch of pepper Salt to taste ½ cup of sorrel puree Preparation: Melt the butter, stir in the flour, gradually add the bouillon and cream, stirring constantly, cook a few minutes and add the sorrel. Strain and season with salt, pepper and sugar. Stir in the yolks of eggs and serve very hot. Remarks: The sorrel is cleaned and treated like spinage and boiled the same way, then rubbed through a sieve. Cold Dressings. No. 34—OIL DRESSING A LA TARTARE. For Hard-Boiled Eggs, Cold Beef and Head Cheese. Quantity for 6 Persons. ¼ cup of fine salad oil 1 tbsp. finely sliced onion 2 tbsps. of flour ½ pt. of bouillon 1½ tbsps. of minced herbs or minced mixed pickles 1 pinch of pepper Salt to taste Juice of ½ lemon Preparation: Oil, onion and flour are fried light brown, bouillon and lemon juice added, cook a little while, then strain and stir until cold. Add the herbs or pickles and season with salt, pepper and more lemon juice, if necessary. If the gravy is too thick, when cold, add more bouillon. No. 35—COLD MUSTARD DRESSING. For Cold Lamb or Veal Roast. Quantity for 6 Persons. 2 hard-boiled yolks of eggs 1 raw yolk of egg ½ cup of fine salad oil Juice of ½ lemon 1 pinch of pepper Sugar 1 tbsp. of cream 1 tbsp. of mustard Salt to taste Preparation: Hard-boiled and raw yolks of eggs are well stirred together, the oil added in drops, season with mustard, lemon juice, salt, pepper and sugar. If the dressing is too thick, thin it with 1 tablespoonful of cream. This dressing is very good with cold roast. No. 36—TARTARE DRESSING. Quantity for 6 Persons. 3 tbsps. of oil 2 tbsps. of flour 1 tbsp. of finely chopped onions ¾ pt. strong bouillon 1 tsp. mustard Salt to taste 1 pinch of pepper 2 yolks of eggs 2 tbsps. of chopped mixed pickles 1 tbsp. of chopped capers 3 tbsps. lemon juice or vinegar Preparation: Oil, onion, flour are fried light brown, bouillon added, seasoned with mustard, lemon juice, salt and pepper and cooked slowly for 15 minutes, then strained through a fine sieve. Stir until cold, then stir in the 2 yolks of eggs and the pickles and capers. Taste it again. It should be quite thick. No. 37—COLD HERB DRESSING. Quantity for 6 Persons. 2 hard-boiled eggs 1 raw yolk of egg ½ cup of fine salad oil 1½ tbsps. of minced herbs 1 mustardspoonful of mustard 1 tsp. of lemon juice or vinegar Salt to taste 1 pinch of pepper