Mix the yolk of an egg with oil, vinegar, chopped parsley, mustard, pepper, and salt; a spoonful of paté de diable or French mustard, renders the sauce more piquante. * * * * * A FINE SAUCE FOR ROAST MUTTON. Mix a little port wine in some gravy, two table-spoonfuls of vinegar, one of oil, a shalot minced, and a spoonful of mustard, just before the mutton is served, pour the sauce over it, then sprinkle it with fried bread crumbs, and then again baste the meat with the sauce; this is a fine addition to the mutton. * * * * * ASPARAGUS SAUCE, TO SERVE WITH LAMB CHOPS. Cut some asparagus, or sprew, into half inch lengths, wash them, and throw them into half a pint of gravy made from beef, veal, or mutton thickened, and seasoned with salt, white pepper, and a lump of white sugar, the chops should be delicately fried and the sauce served in the centre of the dish. * * * * * BROWN CUCUMBER SAUCE. Peel and cut in thick slices, one or more fresh cucumbers, fry them until brown in a little butter, or clarified fat, then add to them a little strong beef gravy, pepper, salt, and a spoonful of vinegar; some cooks add a chopped onion browned with the cucumbers. * * * * * WHITE CUCUMBER SAUCE. Take out the seeds of some fresh young cucumbers, quarter them, and cut them into pieces of two inch lengths, let them lay for an hour in vinegar and water, then simmer them till thoroughly soft, in a veal broth seasoned with pepper, salt, and a little lemon juice; when ready for serving, pour off the gravy and thicken it with the yolks of a couple of eggs stirred in, add it to the saucepan; warm up, taking care that it does not curdle. * * * * * BROWNED FLOUR FOR MAKING SOUPS AND GRAVIES DARK AND THICK. Spread flour on a tin, and place it in a Dutch oven before the fire, or in a gentle oven till it browns; it must often be turned, that the flour may be equally coloured throughout. A small quantity of this prepared and laid by for use, will be found useful. * * * * * BROWNED BREAD CRUMBS. Grate into fine crumbs, about five or six ounces of stale bread, and brown them in a gentle oven or before the fire; this is a more delicate way of browning them than by frying. * * * * * CRISPED PARSLEY. Wash and drain a handful of fresh young sprigs of parsley, dry them with a cloth, place them before the fire on a dish, turn them frequently, and they will be perfectly crisp in ten minutes. * * * * * FRIED PARSLEY. When the parsley is prepared as above, fry it in butter or clarified suet, then drain it on a cloth placed before the fire. * * * * * BREAD CRUMBS FOR FRYING.