Truffle Sauce
Mince two truffles, and place in a stew-pan with a cupful of brown sauce; boil for a quarter of an hour; add a glass of sherry.
Tomato Sauce
Stew a few tomatoes in pepper and salt till tender, with the red part of one carrot. Pass through a wire and hair sieve, with two ounces of butter, into a stew-pan, one ounce of flour, and melt; add a cup and a-half of water; stir the tomato into the sauce.