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PAPILLOTE SAUCE, FOR VEAL OR MUTTON CUTLETS (a la Maintenon)

Shred into a stewpan half an ounce of fat bacon, with two small onions, finely minced. Fry them gently for four minutes, then add half a pint of thick brown sauce, a little pepper and salt, a table-spoonful of chopped mushrooms, or failing these, a table-spoonful of ketchup, a table-spoonful of finely-minced parsley, and a lump of sugar. Boil the sauce for five minutes. It may be served either hot or cold. If the flavour be liked, the saucepan can be rubbed briskly with a clove of garlic before the other ingredients are put in. Time, a quarter of an hour to prepare. Probable cost, 1s. Sufficient for five or six persons.