A FINE SAUCE FOR STEAKS.





Throw into a saucepan a piece of fat the size of an egg, with two
or three onions sliced, let them brown; add a little gravy, flour, a
little vinegar, a spoonful of mustard, and a little cayenne pepper,
boil it and serve with the steaks.





A FINE FISH SAUCE. A FINE SOUP. MRS. W. H. ECKHART. facebooktwittergoogle_plusredditpinterestlinkedinmail

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