When it has boiled five minutes, take out the onion, and thicken the milk with half a pint of sifted bread-crumbs.

Melt a teaspoonful of butter in a frying-pan; put in half a pint of coarser crumbs, stirring them till a light brown.

Flavor the sauce with half a teaspoonful of salt, a saltspoonful of pepper, and a grate of nutmeg; and serve with game, helping a spoonful of the sauce, and one of the browned crumbs.

The boiled onion may be minced fine and added, and the browned crumbs omitted.
CELERY SAUCE.
Wash and boil a small head of celery, which has been cut up fine, in one pint of water, with half a teaspoonful of salt.

Boil till tender, which will require about half an hour.