Bordelaise Sauce.—Take half a pint of brown sauce, two wineglasses of white wine, one wineglass of claret, one finely-chopped eschalot, a pinch of mignonette pepper, one ounce of glaze or a teaspoonful of Liebig Company’s Extract of Meat, and a pinch of sugar; boil up together for fifteen to twenty minutes, keeping skimmed while boiling, then tammy and add a little chopped tarragon and chervil, or parsley and serve. If the sauce is for serving with fish, add eight anchovies that have been boned, washed, dried and rubbed through a fine hair sieve, or a dessertspoonful of anchovy essence. This is a nice sauce for grilled or broiled meat or fish.