Take about a pint of fine young button mushrooms, let them stew gently in a white veal gravy seasoned with salt, pepper, a blade of mace, and if approved, the grated peel of half a lemon, it should be thickened with flour and the yolk of an egg stirred in it, just before serving; English cooks add cream to this sauce. * * * * * SWEET SAUCE. The usual way of making sauces for puddings, is by adding sugar to melted butter, or thin egg sauce, flavoring it with white wine, brandy, lemon peel, or any other flavor approved of. * * * * * MELTED BUTTER. Although this sauce is one of the most simple, it is very rarely that it is well made. Mix with four ounces of butter, a desert spoonful of flour, when well mixed, add three table spoonsful of water, put it into a clean saucepan kept for the purpose, and stir it carefully one way till it boils; white sauce to throw over vegetables served on toast, is made in the same way, only putting milk and water, instead of water only. * * * * * SAUCE WITHOUT BUTTER FOR BOILED PUDDINGS. Mix a table-spoonful of flour, with two of water, add a little wine, lemon peel grated, a small bit of clarified suet, of the size of a walnut, grated nutmeg, and sugar, put on in a saucepan, stirring one way, and adding water if too thick, lemon juice, or essence of noyeau, or almonds may be substituted to vary the flavour. * * * * * SAUCE ROBERT FOR STEAKS. Chop up some onions, throw them into a saucepan with a bit of clarified fat, let them fry till brown, then add pepper, salt, a little gravy, mustard, lemon juice, and vinegar; boil it all, and pour over the steaks. * * * * * CAPER SAUCE. This is merely melted butter with a few pickled capers simmered in it, or they may be put into a sauce made of broth thickened with egg, and a little flour. * * * * * SAVORY HERB POWDER. It is useful to select a variety of herbs, so that they may always be at hand for use: the following are considered to be an excellent selection, parsley, savory, thyme, sweet majoram, shalot, chervil, and sage, in equal quantities; dry these in the oven, pound them finely and keep them in bottles well stopped. * * * * * SEASONING FOR DUCKS AND GEESE. Mix chopped onion with an equal quantity of chopped sage, three times as much grated stale bread, a little shred suet, pepper, salt, and a beaten egg to bind it, this is generally used for geese and ducks, the onions are sometimes boiled first to render them less strong. * * * * * ENGLISH EGG SAUCE. Boil two eggs hard, chop them finely, and warm them up in finely made melted butter, add a little white pepper, salt, a blade of mace, and a very small quantity of nutmeg. * * * * * SAUCE A LA TARTARE.