Caper Sauce
Into a pint of drawn butter stir three spoonfuls of capers.
Mint Sauce
Chop fine half a cupful of mint, and add to it a cup of vinegar and a spoonful of sugar.
Viniagrette Sauce
One teaspoonful of white pepper, one of salt, one-half of mustard, half a cup of vinegar, one tablespoonful of oil. Mix salt, pepper, and mustard together, then very slowly add the vinegar, and, after all is well mixed, add the oil. To be eaten on cold meats or fish.