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SAUCE FOR BOUILLI. (See Pot-au-Feu)

When the bouilli or boiled beef which has been stewed in a pot-au-feu is to be served, a sauce made as follows may be poured over it, or sent to table in a tureen as an accompaniment. Mince a boiled carrot, and put it into a stewpan with a table-spoonful of chopped parsley, half a dozen button mushrooms, two or three pickled cucumbers, some pickled walnuts, a chopped onion, a little pepper, salt, and cayenne. Pour over these ingredients a pint of good stock, simmer all very gently together till the liquor is considerably reduced and flavoured pleasantly. Add thickened brown gravy to make the requisite quantity of sauce, let the preparation boil up, and serve. If more convenient, mushroom ketchup may be substituted for the mushrooms and walnut pickle for the walnuts. Time to prepare, about three-quarters of an hour.