Sauce Marsala.—Boil up together a gill of Marsala, a good pinch of freshly ground black pepper, and a gill of strong stock till reduced to half; then add to it half a pint of brown sauce, and let it cook together till the sauce will coat the spoon. If to this sauce thus made you add some turned (i.e., stoned) olives, and allow them to cook in the sauce till thoroughly hot, adding at the last a small pat of plain, or maitre d'hotel butter, with a squeeze of lemon juice and a suspicion of coralline pepper, you have Sauce aux olives, most excellent with fillets of beef, etc., or hashed duck. Like most of these