A little lemon juice is an improvement.
CUCUMBER SAUCE .-- Take two or three small cucumbers, peel them, slice them, and place them in a dish with a little salt, which has the effect of extracting the water.

Now drain the pieces off and strain then in a cloth, to extract as much moisture as possible.

Put then in a frying-pan with a little butter; fry them very gently, till they begin to turn colour, then nib them through a wire sieve; moisten the pulp with a little butter sauce; add a little pepper, salt, and grated nutmeg and vinegar to taste.
CURRANT SAUCE (RED) .-- Put a couple of tablespoonfuls of red currant jelly into a small stew-pan, with half a dozen cloves, a small stick of cinnamon, and the rind of an orange.

Moisten with a little water, or still better, a little claret, strain it off, and add the juice of the orange.
CURRANT SAUCE (BLACK) .-- Proceed exactly as in the above recipe, substituting black currant jelly for red.
CURRY SAUCE .-- Take six large onions, peel them, cut them up into small pieces, and fry them in a frying-pan in about two ounces of butter.

As soon as the onions begin to change colour, take a small carrot and cut it up into little piece; and a sour apple.