Currant Jelly Sauce

(duck and venison.)

Break 3 inches of cinnamon into bits, add 6 cloves, 4 tablespoons of sugar, the thin yellow peel of 1/2 lemon, 1/2 cup of port wine, and keep warm 1/2 hour to steep. Strain into a double boiler containing 1/2 glass currant jelly chopped fine. Let it come to a boil and serve very hot.

Claret Sauce

(venison.)

One glass black currant jelly, 6 cloves, 1/2 stick of cinnamon, rind of 2 oranges, 1 tablespoon reduced soup stock, 1 tablespoon brown sauce. Put these into a stewpan, add 1 cup of Burgundy or claret, and boil 20 minutes. Strain into a double boiler, add the juice of 2 oranges, bring to a brisk boil and serve very hot.

Parsley Sauce

(fowL, and boiled fish.)

Add 2 1/2 tablespoons of chopped parsley to 1 pt. Drawn Butter Sauce.

Chestnut Sauce

(turkey.)

Remove shells from 1 pt. large chestnuts. Boil them 3 minutes. Remove the skins, break them in half. Cook in salted, boiling water until very soft. Mash fine in the water in which they were boiled. Cook 2 tablespoons of flour in 4 of browned butter, stir into the chestnuts and cook 5 minutes. Salt and pepper to taste.

Cucumber Sauce

(for fried fish.)

Pare 2 cucumbers, cut into quarters lengthwise (removing seeds, if large), chop fine and squeeze dry. Season with salt, paprika and 1 tablespoon of vinegar. Add 1/2 cup thick cream whipped stiff.

New York Sauce

(for raw oysters.)

One tablespoon finely chopped shallot, 1 teaspoon chopped chives, 1/4 teaspoon of salt, a little white pepper, 5 tablespoons tarragon vinegar, 2 teaspoons fresh lime juice. Mix and let mellow 1 hour before serving.

Olive Sauce

(roast duck.)

Soak 1 cup of olives in hot water 20 minutes to extract the salt. Pare round and round through to the stone, keeping the flesh in one curling piece. Add these to 1 cup Brown Sauce, and simmer 8 minutes. Serve hot.

Lemon Sauce

(boiled fowl.)

Boil and mash the chicken livers, add these and the pulp and juice of 1 1/2 lemons to 1 pt. of Drawn Butter Sauce.