_Sauce Robert, for Broils of every kind._
Put 1 oz. butter into a saucepan, with half a large onion, minced very fine; shake the saucepan frequently, or stir the butter with a wooden spoon, till the onion be of a light brown. Rub a table-spoonful of browned flour smooth, into a little broth or water, add salt and pepper, a table-spoonful of Port wine, and of mushroom catsup, and put this with ½ pint more of broth or water into the saucepan with the onions; boil it, add a tea-spoonful of made mustard, the juice of ½ a lemon, and two tea-spoonsful of any flavouring vinegar you like. _Another Grill Sauce_ is: To ½ pint of clear drawn gravy, add 1 oz. butter, rubbed smooth in flour, a table-spoonful of mushroom catsup, 2 tea-spoonsful of lemon juice, 1½ tea-spoonful of made mustard, the same of capers, 1 tea-spoonful of essence of cayenne, ½ a one of black peppers, and 1 of chili vinegar; simmer it a { 198}few minutes, pour some over the grill, and serve the rest in a tureen.
Season veal gravy with pepper and salt, the juice of a Seville orange and a lemon, 2 wine-glassfuls of Port wine, and serve it in a sauce tureen.
Parboil the liver, and mince it fine; pare a lemon thin, take off the white part, and cut the lemon in small bits, picking out the seeds; mince a quarter part of the peel very fine, and put it with the lemon, the minced liver, and a little salt, to ½ pint of melted butter. Heat it over a gentle fire, but if it boil it will become oily. Parsley may be chopped with the liver.--_Or_: chop the parboiled liver, and stir into thin melted butter, boil it up, and then thicken it with the yolk of an egg; add a tea-spoonful of made mustard, and the same of walnut catsup.
Boil 4 eggs hard, dip in cold water, and roll them under your hand, that the shell may come off easily; chop the whites and yolks separately, stir first the whites, then the yolks, into boiling hot melted butter. Serve directly.
Wash and pick, a bason full of small button mushrooms, take off the thick skin, and stew them in veal broth, with pepper, cayenne, salt, mace, and nutmeg, 3 lumps of sugar, also enough butter rolled in flour, or arrow root, to thicken the sauce. Stew gently, till tender, stirring occasionally. When done, keep the sauce hot, and pour it over fowls, veal, or rabbit.--_Or_: stew the mushrooms in thin cream, instead of broth, and thicken as above. Pickled mushrooms, may be fried to make this sauce, instead of fresh ones.