Sauce for Beef Bouilli.
Four hard eggs well mixed up with half a table-spoonful of made mustard, eight capers, and one table spoonful of Reading sauce.
Sauce for boiled Beef à la Russe.
Scrape a large stick of horseradish, tie it up in a cloth, and boil it with the beef; when boiled a little, put it into some melted butter; boil it some time, and send it up in the butter. Some persons like to have it sent up in vinegar.