Page:The Jewish Manual.djvu/42

 and lemon; a few onions and piccalilli chopped finely, is a great addition when required to be very piquante.

A sauce like the above is very good to serve with beef that has been boiled for broth.

A GOOD GRAVY FOR ROAST FOWLS. Take a little stock, squeeze in the juice of a lemon, add a little mushroom powder, cayenne pepper and salt; thicken with flour.

ANOTHER EXCELLENT RECEIPT. Chop some mushrooms, young and fresh, salt them, and put them into a saucepan with a little gravy, made of the trimmings of the fowl, or of veal, a blade of mace, a little grated lemon peel, the juice of one lemon; thicken with flour, and when ready to serve, stir in a table-spoonful of white wine.

EGG SAUCE: A FINE WHITE SAUCE FOR BOILED CHICKENS, TURKEYS, OR WHITE FRICASSEES. Beat up the yolks of four eggs with the juice of a fine lemon, a tea-spoonful of flour, and a