As the sauce is very hot, as a rule it is best not to add any pepper, which can be easily added afterwards by those who like it.
INDIAN PICKLE SAUCE .-- Chop up two or three tablespoonfuls of Indian pickles, place them in a frying-pan with a quarter of a pint of water, and if the pickles are sour as well as hot, let them simmer some little time so as to get rid of the vinegar by evaporation.

Then thicken the whole with some brown roux till the sauce is as thick as pea soup.

The vinegar should be got rid of as much as possible.

This is a very appetising dish with boiled rice and Parmesan cheese.
ITALIAN SAUCE .-- This is an old-fashioned recipe taken from a book written in French, and published more than fifty years ago.

Put into a saucepan a little parsley, a shallot, some mushrooms and truffles, chopped very finely, with a piece of butter about the size of a walnut.