Dutch Sauce
To one-half cupful of vinegar and two tablespoonfuls of consomme or strong stock, add one-half of a teaspoonful of freshly grated horseradish, one-half of a small onion, sliced, one-half of a teaspoonful of chopped parsley, onehalf of a teaspoonful of sugar, and one-half of a bay leaf. Cover and steep by the side of the fire for fifteen minutes. Strain, pressing out all of the liquids. Return to the saucepan with one teaspoonful of lemon juice and the slightly beaten yolks of three eggs. Place the saucepan over hot water on the side of the fire until the mixture thickens. Season to taste, with salt and cayenne,; stir in one tablespoonful of butter and serve with boiled or baked fish.