Page:The Jewish Manual.djvu/49

 brown consommé lemon juice, pepper, salt, nutmeg, and a very little white wine.

MUSHROOM SAUCE. Take about a pint of fine young button mushrooms, let them stew gently in a white veal gravy seasoned with salt, pepper, a blade of mace, and if approved, the grated peel of half a lemon, it should be thickened with flour and the yolk of an egg stirred in it, just before serving; English cooks add cream to this sauce.

SWEET SAUCE. The usual way of making sauces for puddings, is by adding sugar to melted butter, or thin egg sauce, flavoring it with white wine, brandy, lemon peel, or any other flavor approved of.

MELTED BUTTER. Although this sauce is one of the most simple, it is very rarely that it is well made. Mix with four ounces of butter, a desert spoonful of