Chutney Sauce.—For this boil together for a minute or two two tablespoonfuls each of hot and of sweet chutney, four tablespoonfuls of good brown sauce, a small teaspoonful of made or French mustard, a full tablespoonful of tomato pulp, and a good spoonful of very strong stock, or a little of Liebig Co.'s extract of meat; season to taste and serve.