This section is from the book "The New Cyclopaedia of Domestic Economy, and Practical Housekeeper", by Elizabeth Fries Ellet. Also available from Amazon: The New Cyclopaedia of Domestic Economy, and Practical Housekeeper.
Take some veal and ham, cut them into dices; some carrots, cloves, onions, laurel leaves, shalots, parsley, and seal-lions, all chopped fine; pepper, grated nutmeg, a little salt and butter, a little veloute and consomme, reduce it to half, and then put in some cream; mix it well with your sauce, boil it all together over a quick fire, shaking it constantly for an hour; if thick enough, strain it through a sieve.
Take the livers of poultry or game, chop them very small with parsley, scal-lions, tarragon leaves, and shalots; soak them in a little butter over the fire, and then pound them; add cullis stock, pepper and salt. Give the whole a boil with two glasses of red wine, coriander, cinnamon, and sugar; reduce and strain it, thicken with a bit of butter rolled in flour; serve it in a sauce-boat.
Boil the livers till you can bruise them with the back of a spoon; mix them in a little of the liquor they were boiled in, melt some butter very smooth and put to them; add a little grated lemon-peel, and boil up altogether.
Take a pound of truffles; brush and wash them carefully; put them in a stewpan with some good gravy, two wineglasses of white wine, a small onion, a faggot of parsley and thyme, and an ounce of bacon fat. Let them stew gently until quite tender; take them out, strain and skim the gravy, thicken it with roux or a lump of flour and butter; peel the truffles, cut them in slices as thick as a penny-piece, warm them in the sauce, and serve.
Scald a score of chestnuts in hot water for ten minutes; skin them; let them stew gently for about half an hour in some good gravy seasoned with a glass of white wine, a little white pepper, salt, and mace or nutmeg; and when quite soft, serve them in the dish.
Or:- Pulp them through a colander to thicken the gravy, making it either brown or white, by using in the former beef-gravy, and in the latter veal-broth, with pounded almonds, and without pepper.
Either of these is equally fit for sauce to guinea-bird or turkey, as well as for stuffing the body of the bird.
Take the livers of as many fowls as may be required for the intended quantity of sauce, or, that of a rabbit being much larger, take one liver, boil it with some sprigs of thyme and parsley; dissolve in the water, after taking it out, two anchovies, boned; boil two eggs hard, leave out one white, and shred the rest with the liver, herbs, and anchovies; pound them together in a mortar, adding a saltspoonful of grated lemon-peel and a little pepper and salt. Put it into the saucepan, squeeze upon it the juice of half a lemon, thicken the liquor with butter and a little flour, add to it the pounded ingredients, and stir it until finished.
Or:- If gravy be used instead of water, and butter be omitted, the above may be properly employed as an excellent sauce for roasted rabbit, or for full-grown poultry.
 
Continue to: