Let this boil in the frying-pan for about half an hour, till the liquid is reduced in quantity.

Thicken it with a little brown roux, and rub it through a wire sieve, make it hot, and serve.

If wine is allowed, the addition of a little sherry is a great improvement to this sauce.
PRUNE SAUCE .-- Take a quarter of a pound of prunes, put them in a stew-pan with just sufficient water to cover them, and let them stew.

Put in one or two strips of lemon-peel to stew with them, add a teaspoonful of brown sugar, about sufficient powdered cinnamon to cover a shilling, and the juice of half a lemon.

When the prunes are quite tender take out the strip of lemon-peel and stones, rub the whole through a wire sieve, and serve.
RADISH SAUCE .-- Take a few bunches of radishes and grate them, and mix this grated radish with a little oil, vinegar, pepper, and salt.