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Two Shalots (Few drops of Lemon-juice)

A few drops of Lemon-juice.

Half an ounce of Meat Glaze.

A teaspoonful of Herbs (Tarragon, Chervil, Parsley). A pinch of Salt, Pepper, and Sugar.

Chop the shalots and cook in the wine till reduced to half the quantity, then add the sauce and cook gently for twenty minutes. Skim, add the herbs chopped, the glaze, and the seasoning.

Let it boil up, and it is ready for use.

Bombay Sauce (No. 1).

Ingredients.

Two spoonfuls of Brown Sauce.

One spoonful of Curry Powder.

Two spoonfuls of Glaze.

Two spoonfuls of Tomato Sauce.

A little chopped Indian Pickle; and A little chopped or grated Ham.

Bombay Sauce for Ham or Roast Hare (No. 2).

Ingredients.

One ounce and a half of Butter.

One clove of Garlic.