Let steam in the oven a few minutes; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal chops.

Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper, parsley and salt to taste.

A more general and expeditious way of making this sauce is to stir in 1-1/2 tablespoonfuls of anchovy essence to 1/2 pint of melted butter, and to add seasoning to taste.

Then bidding Sally run off to St. James Street for a chicken, she saw it put on the spit, and prepared a bread sauce, and composed a batter-pudding, as she only knew how to make batter puddings.

Then add some chopped parsley and thicken the sauce with flour, mixed in 1/2 cup of milk.

Garnish with fried parsley and serve tomato-sauce in a separate dish, flavored with chopped mango chutney.

If, however, it happens to curdle, strain the sauce through a tammy, add the lemon-juice, and serve.

Garnish with tufts of scraped horseradish, and send horseradish sauce to table with it (see No. 447).

Make 1/2 pint of melted butter by recipe No. 377, omitting the salt; then stir in the sugar and wine or spirit in the above proportion, and bring the sauce to the point of boiling.

Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.

Have ready some onion sauce made by recipe No. 4S4, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen.

Mr. Woodfern says he never ate baked apple sauce anywhere else.

When these ingredients are well mixed, and the sugar is melted, put in the beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when serve.

Then that rich man, Mendel Reiss, would sit on the Sabbath at his table, and wipe the raisin-sauce from his mouth, and rub his belly, and perhaps say, 'Tall Nose Star was a brave fellow after all; if it had not been for him, perhaps they would have burst open the gate.

"I found a good sauce at Micucci'sthe one with a great picture of the owner's grandmother when she was young.

Lift the fowl into another stewpan, skim the sauce, reduce it quickly over the fire, by letting it boil fast, and strain it over them.

The French use quinces for flavouring many sauces.

These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce.

Beat well together with some bread-crumbs; fill a mold with the pudding and let steam one hour; then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped onion.

He had provided a sauce for the gander which made him seem anything but a goose.

Mix all the ingredients thoroughly together, and heat the sauce gradually, by placing the vessel in which it is made in a saucepan of boiling water.

Choose a hen lobster, as this is indispensable, in order to render this sauce as good as it ought to be.

They have fish, both of the sea and of the brooks; but they can hardly conceive that it requires any sauce.

One plan, then, we strenuously advise all who do not follow, to begin at once, and that is, to label all their various pickles and store sauces, in the same way as the cut here shows.

Nor did he lack, despite his rags, many excellent things, for it is remembered that he ever loved caper sauce, going so far indeed in his honest indignation at its absence upon one occasion as to fling a leg of mutton at his wife.