Allied Cookery: British, French, Italian, Belgian, Russian

mustard, 1/2 teaspoon of vinegar. Blend the butter and flour in a saucepan and pour on the milk little by little, then add the salt, mustard, and vinegar. A spoonful of mixed capers is sometimes added. A MEAT SAUCE (Italian) Put into a saucepan 1 pound of beef and 1/2 an onion chopped up with 3 ounces of lard, some parsley, salt, pepper, 1 clove, and a very small slice of ham. Fry these over a hot fire for a few minutes, moving them continually, and when the onion is browned add 4 tablespoons of red wine, and 4 tablespoons of tomato sauce (or tomato paste). When this sauce begins to sputter add, little by little, some boiling water. Stick a fork into the meat from time to time to allow the juices to escape. Take a little of the sauce in a spoon, and when it looks a good golden colour, and there is a sufficient quantity to cover the meat, put the covered saucepan at the back of the stove and allow it to simmer until the meat is thoroughly cooked. Then take out the meat, slice it, prepare macaroni, or any paste you desire, and serve it with the meat, and the sauce poured over all, and the addition of butter and grated cheese. ANOTHER MEAT SAUCE (Italian) Chop up some ham fat with a little onion, celery, carrot, and parsley. Add a small piece of beef and cook until beef is well coloured. Then add 1-1/2 tablespoons of red wine (or white), cook until wine is absorbed, then add 1 tablespoon of tomato paste diluted with water, or 4 fresh tomatoes, and boil 15 minutes. LOMBARDA SAUCE Put 2 cups of white sauce and 1 of chicken stock into a saucepan, reduce, and add 3 yolks of eggs mixed with 2 ounces of butter and the juice of 1/2 a lemon. Before it boils take the saucepan off the fire and add 1 cup of thick tomato sauce, strain, and just before serving add 1 tablespoon of sweet herbs minced fine. HORSE-RADISH SAUCE Cook about half