Tartan Sauce
One mustardspoon of mixed mustard, salt and cayenne to the taste. The latter highly.
Yolk of one raw egg, sweet-oil added very slowly, until the quantity is made that is desired; thin with a little vinegar.
Take two small cucumber pickles, two full teaspoonfuls capers, three small sprigs parsley, and one small shaleot or leek. Chop all fine, and stir into the sauce about an hour before serving. If very thick, add a tablespoonful cold water. This quantity will serve eight persons-is good with trout, veal cutlets, and oysters.--Miss E. S