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Truffle Sauce

Clean and peel four truffles, and cut them into squares of a quarter of an inch each way. Put them into a stewpan with half a pint of good brown sauce, and stir over a gentle fire for ten minutes. Add a glassful of sherry, and, if liked, a table-spoonful of strained lemon-juice, and serve. Time, ten minutes to boil the sauce. Probable cost, fresh truffles, from 6s. to 18s. a pound; bottled truffles, 1s. 10d. for a small bottle. Sufficient for four or five persons.