349. - Sauce A La Maltre D'Hotel

Put eight table-spoonfuls of white sauce in a stewpan with four of milk; boil it five minutes, then stir in three ounces of maitre d'h6tel butter; stir it quickly over the fire till the butter is melted, but do not let it boil. This sauce should be made at the time of

• serving.

350. - Sauces For Geese

For A Green Goose

Take half a pint of sorrel-juice, two glasses of white wine, a nutmeg quartered, a cupful of fried crumbs, and two lumps of sugar; let all boil together, then beat it smooth, adding a piece of fresh butter, and serve it very hot in a tureen, or in the dish with the goose. It should not be made too thick with the bread-crumbs; and if much acid should not be approved, the wine must be equal in quantity to the sorrel-juice.

351. - Gooseberry Sauce

Wash some sorrel, put it into a cloth and press out the juice; melt a piece of butter with flour, using this juice instead of water; let it be very thick. Scald green gooseberries until very tender, and add them to the sauce. This is a fine acid sauce if not spoiled with sugar. If not sweetened add a little cayenne pepper.

352. - Apple Sauce

Pare, core, and slice some apples; and put them in a stone jar, into a saucepan of water, or on a hot hearth. If on a hearth, let a spoonful or two of water be put in to hinder them from burning. When they are done, bruise them to a mash, and put to them a piece of butter the size of a nutmeg, and a little brown sugar if required; but it destroys the slight acid flavor of the apples, and its corrective to goose and pork.

353. - Savory Apple Sauce

Pulp the apples, and, if wanted of a good color, add to them a little juice of beet-root or cochineal: season with cayenne pepper, and a glass of vinegar or lemon-pickle, taking care not to make it too acid. This will prove a substitute for tomato or sorrel sauce, when neither can be obtained; if for the latter, a little spinach-juice will give it a color.

354. - Sauce For Ducklings

Take young green onions or chives; chop them very small, then put them into some thick melted butter, with pepper, salt, and a spoonful of lemon-pickle; stir it well together, and, when very hot, put it into the dish with the ducks upon it. Should the flavor of the onions be thought too strong, they may be scalded previously.

Or:- Mix one-quarter pint of sorrel-juice, a glass of white wine, some scalded gooseberries, some white sugar, and a bit of butter. Boil them up and serve in a boat.

355. - Sauce For Sucking-Pig

Take the inside of a French roll and boil it to a pulp, along with an onion and a little salt; chop the brains and put them into a teacupful of the gravy that runs from the pig; then take as much butter as will be sufficient for the sauce, and put into it a good squeeze of lemon, with half a glass of white wine.

Some cooks make a stuffing for the pig in nearly the same manner, only making it with less butter and more bread, besides sometimes seasoning it with sage.

356. - Currant Sauce

Clean an ounce of currants, and boil them in one-half pint of water for a few minutes, pour the whole over a. teacupful of bread-crumbs; let it soak, and then add a piece of butter rolled in flour, four or six cloves, and a glass of port wine; beat it a little, and stir it over the fire until it is quite smooth. -