SA UCES AND DRESSINGS. 161
strained. A few spoonfuls of the gravy from the game may be added to it. This sauce is especially nice with venison.
Taker House, Denver.
HALF a teacupful of butter, the juice of half a lemon, the yolk of two eggs, a speck of cayenne pepper, half a cupful of boiling water, half a teaspoonful of salt; beat the butter* to a cream, add the yolks of eggs one by one; then the lemon juice, pepper and salt, beating all thoroughly ; place the bowl in which is the mixture in a saucepan of boiling water ; beat with an egg-beater until it begins to thicken which will be in about a minute ; then add the boiling water, beating all the time ; stir until it begins to thicken like soft custard ; stir a few min- utes after taking from the fire; be careful not to cook it too long. This is very nice with baked fish. MissParioa.
CURRANT JELLY SAUCE.
THREE tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown ; add the stock, and simmer twenty minutes. Strain and skim off all the fat. Add the jelly and stir over the fire until it is melted. Serve with game.
DELICIOUS sauce for meats is made in this way: Slice a large onion and fry in butter till it is brown ; then cover the onion with rich brown gravy, which is left from roast beef; add mustard, salt and pepper, and if you choose a tablespoonful of Worcestershire sauce ; let this boil up, and if too thick, thin it with a little stock or gravy, or even a little hot water with butter. Pour this when done through a fine sieve. Of course a larger quantity can be prepared at once than is mentioned here.
WASH a pint of small button mushrooms, remove the stems and out- side skins, stew them slowly in veal gravy or milk or cream, adding an onion, and seasoning with pepper, salt and a little butter rolled in