Giblet Sauce

The trimmed and finely shred gizzards, livers and hearts of poultry stewed tender and added to the thickened and strained gravy of roast poultry and served with it.

Godard Sauce

Fry some slices of ham, carrots and onions in butter till brown, then add a quart of good cider, simmer for half an hour, then add a can of mushrooms minced, and their liquor, reduce for ten minutes, then strain it into a quart of good Espagnole, and boil till creamy. Used with braised fowls, braised capons, braised turkey, roast ham, boned, stuffed and braised saddle of lamb, braised leg of mutton, carbonade of mutton.

Golden Sauce (Sauce Doree)

Half a pound of butter beaten till very creamy; into it dissolve half a pound of powdered sugar, now beat in the yolks of two eggs over the fire; when thick, work in half a pint of brandy and a grating of nutmeg. A good pudding sauce.

Gooseberry Sauce

Into a Veloute sauce, work a puree of stewed green gooseberries. It is liked by many with boiled mackerel.

Ham Sauce

Into a Madeira sauce, work some minced shallots and grated ham that have been fried together, finish with the juice of a lemon. Used with roast veal.

Hanover Sauce

Take chicken livers and boil them, then rub through the tarais, add cream sauce, lemon juice and a dash of cayenne, little salt, make hot but do not boil. Used with roast poultry.

Harrogate Sauce

After roasting veal and poultry, take the roasting pan, add some minced shallots and grated lemon rind, bake till shallots are brown, then add some flour and stir it with the residue in the pan from the roasting, moisten with stock to the proper con sistency of sauce, then add some mushroom catsup, cayenne, claret wine and lemon juice, boil up, strain and skim. Used with roast veal and poultry.

Hard Sauce

One pound of powdered sugar and eleven ounces of good butter worked together till creamy. Some add grated nutmeg. Used with plum pudding.

Havraise Sauce

Make a good butter sauce with strong broth from boiled fish, then beat in a liaison of egg yolks and cream. Good for all plain fish boiled.

Hollandaise Sauce

One cupful each of white vinegar and butter, a half cup of lemon juice, two cupfuls of chicken stock, little salt and cayenne, boil, then pour it, beating the while, to a liaison of egg yolks till thick like custard. Used with boiled sea bass, boiled codfish and haddock, fillets of codfish, boiled eels, boiled plaice and flounders, boiled halibut, boiled kingfish, boiled perch, boiled rockfish, boiled salmon, boiled sheephead, boiled weak-fish, boiled sturgeon, boiled whitefish, cauliflower, asparagus.

Horseradish Sauce

Fresh grated horseradish boiled in white stock, seasoned with pepper and nutmeg, then is worked in a liaison of egg yolks and tarragon vinegar. MUST NOT BOIL after liaison is added. Used with boiled beef, broiled steaks... Another form for roast beef is to add the grated root to thickened and strained roast beef gravy, adding a little Worcestershire sauce... Again, for cold roast beef, simply grated horseradish seasoned with salt and white vinegar. Some add to this a little cream sauce.