357. - Sauces For Wild-Fowl. (English.)

A teaspoonful of made mustard, the same of essence of anchovies and red pepper; a tablespoonful of ketchup, and a glass of claret. This receipt is from the Palace, and comes highly recommended.

Or:- Simmer a teacupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper, salt, a grate of nutmeg, and a bit of mace, for ten minutes: put in a bit of butter and flour, give it all one boil, and pour it through the birds. In general they are not stuffed, but may be done so if liked.

Or:- Mince some shalots very fine, put them into a small saucepan with some peppercorns, two tablespoonfuls of strong, clear gravy, and the same quantity of vinegar; when sufficiently boiled add a little salt, and strain it through a sieve. It may be served either hot or cold.

361. - Thin Brown Sauce of Mushrooms

Put twelve table-spoonfuls of thin brown sauce in a small stewpan to boil, then have six or eight small mushrooms, well cleaned and washed, chop them fine, and place in sauce, and boil for five minutes; taste if it is to your liking; the addition of a little sugar is an improvement; a little cayenne, if liked, may be introduced. The sauce is good for cutlets, broiled fowl, and game, etc.

362. - Eschalot Sauce

Chop fine about a good table-spoonful of eschalot, place it in the corner of a napkin, and pour water over; press until dry, and put in a small stewpan with two table-spoonfuls of vinegar, one clove, a little mace; boil two minutes, add ten table-spoonfuls of demi-glaze, boil a little longer, add a little sugar, and serve.

363. - Piquant Or Sharp Sauce

Put two table-spoonfuls of chopped onions, or eschalots, cleaned as above, into a stewpan; put also four table-spoonfuls of vinegar, and a bay-leaf, and boil; then add ten table-spoonfuls of brown sauce, half a one of chopped parsley, ditto of green gherkins; boil five minutes; skim, add a little sugar, taste if well seasoned, take out bay-leaf and serve.

364. - Tarragon Sauce. (Soyer's.)

Put eight table-spoonfuls of demi-glaze, and four of broth, into a stewpan; boil for a few minutes; add a table-spoonful of vinegar; have ready picked twenty leaves of fresh tarragon; put in to simmer two minutes, and serve with any kind of poultry, but especially spring chickens.

365. - Brown Cucumber Sauce

Peel a small fresh cucumber; cut it in neat pieces; put in a stewpan with a little sugar; add half an ounce of butter; set it on a slow fire; stir it now and then; add twelve table-spoonfuls of brown sauce, and eight of broth; let it simmer till tender; skim the butter off; remove the cucumber into another stewpan; pass the sauce, reduce it a little, taste it, pour over, and serve.

366. - Mince Herb Sauce

Put two table-spoonfuls of finely chopped onions in a stewpan, and a table-spoonful of oil; place it on the fire; stir a few minutes, add ten table-spoonfuls of demi-glaze, and four of broth or water; boil, skim; if too thick, and the scum should not rise, add half a gill of broth or water; boil, and reduce to a proper thickness, and add a table-spoonful of chopped parsley; if at hand, one of mushrooms, and season with a little cayenne; the juice of a quarter of a lemon; serve. I often introduce a little garlic in this.