Beat up a little salad-oil with a table-spoonful of vinegar, mustard, pepper and salt, and then stir in the yolk of an egg; this sauce should be highly seasoned. A sauce of this description is sometimes used to baste mutton while roasting, the meat should be scored in different places to allow the sauce to penetrate. * * * * * SAUCE FOR DUCKS. A little good gravy, with a glass of port wine, the juice of a lemon, highly seasoned with cayenne pepper. * * * * * BREAD SAUCE. Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out, and pour the milk over grated stale bread, then boil it up with a piece of butter, and dredge it with flour; it should be well beaten up with a silver fork. The above can be made without butter or milk: take a large onion, slice it thin, put it into a little veal gravy, add grated bread, pepper, &c., and the yolk and white of an egg well beaten. * * * * * APPLE SAUCE FOR GOOSE. Slice some apples, put them in a little water to simmer till soft, beat them to a pulp; some consider a little powdered sugar an improvement, but as the acid of the apples is reckoned a corrective to the richness of the goose, it is usually preferred without. * * * * * MINT SAUCE. Mix vinegar with brown sugar, let it stand about an hour, then add chopped mint, and stir together. * * * * * ONION SAUCE. Slice finely, and brown in a little oil, two or three onions; put them in a little beef gravy, and add cayenne pepper, salt, and the juice of a lemon. This is a nice sauce for steaks. * * * * * OILED BUTTER. Put some good butter into a cup or jar, and place it before the fire till it becomes an oil, then pour it off, so that all sediment may be avoided. * * * * * TO DRAW GOOD GRAVY. * * * * * Cut some gravy beef into small pieces, put them in a jar, and set it in a saucepan of cold water to boil gently for seven or eight hours, adding, from time to time, more water as the original quantity boils away. The gravy thus made will be the essence of the meat, and in cases where nutriment is required in the smallest compass, will be of great service. Soups are stronger when the meat is cut, and gravy drawn before water is added. * * * * * TRUFFLE SAUCE. Peel and slice as many truffles as required, simmer them gently with a little butter, when they are tender, add to them good white or brown consommé, lemon juice, pepper, salt, nutmeg, and a very little white wine. * * * * * MUSHROOM SAUCE.