little cold water, mix well together, and set it on the fire to thicken, stirring it to prevent curdling. This sauce will be found excellent, if not superior, in many cases where English cooks use melted butter. If capers are substituted for the lemon juice, this sauce will be found excellent for boiled lamb or mutton.
CELERY SAUCE.
Cut in small pieces from about four to five heads of celery, which if not very young must be peeled, simmer it till tender in half a pint of
veal gravy, if intended for white sauce, then add a spoonful of flour, the yolks of three eggs, white pepper, salt, and the juice of one lemon, these should be previously mixed together with a little water till perfectly smooth and thin, and be stirred in with the sauce; cream, instead of eggs, is used in English kitchens.
TOMATO SAUCE.
Skin a dozen fine tomatos, set them on the fire in a little water or gravy, beat them up with
