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.
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
