Modern cookery for private families

or salad-dressings. Hard yolks of 2 or of 3 eggs; mustard, 1 teaspoonful (more when liked); salt, 1/2 teaspoonful; pepper or cayenne; oil, 3 tablespoonsful; vinegar, 2. If curdled, yolk of 1 raw egg. Good additions: tarragon or eschalot, or cucumber-vinegar, 1 tablespoonful; chili vinegar, 1 dessertspoonful; cavice or Harvey’s sauce at pleasure. _Obs._—A dessertspoonful of eschalots, or a _morsel_ of garlic, very finely minced, are sometimes pounded with the yolks of eggs for this sauce. OXFORD BRAWN SAUCE. Mingle thoroughly a tablespoonful of brown sugar with a teaspoonful of made mustard, a third as much of salt, some pepper, from three to four tablespoonsful of very fine salad-oil, and two of strong vinegar; or apportion the same ingredients otherwise to the taste. FORCED EGGS FOR GARNISHING SALAD. Pound and press through the back of a hair-sieve the flesh of three very fine, or of four moderate-sized anchovies, freed from the bones and skin. Boil six fresh eggs for twelve minutes, and when they are perfectly cold, halve them lengthwise, take out the yolks, pound them to a paste with a third of their volume of fresh butter, then add the anchovies, a quarter of a teaspoonful of mace, and as much cayenne as will season the mixture well; beat these together thoroughly, and fill the whites of egg neatly with them. A _morsel_ of garlic, perfectly blended with the other ingredients, would to some tastes improve this preparation: a portion of anchovy-butter, or of potted ham, will supply the place of fish in it very advantageously. Eggs, 6; anchovies, 4; butter, size of 2 yolks; mace, 1/4 teaspoonful; cayenne, third as much. ANCHOVY BUTTER. (_Excellent._) Scrape the skin quite clear from a dozen fine mellow anchovies, free the flesh entirely from the bones, and pound it as smooth as possible in a mortar; rub it through the back of a hair-sieve with a wooden spoon; wipe out the mortar, and put back the anchovies with three quarters of a pound of very fresh butter, a small half-saltspoonful of cayenne, and more than twice as much of finely grated nutmeg,