Sorrel Sauce

Chop about four large handfuls of sorrel; put it into a stewpan, with a small piece of butter, a slice of ham, and two onions, chopped fine; put them on a fire to simmer for half an hour, then rub it through a tammy, and add a little coulis to it; squeeze a lemon, and a Seville orange, if to be bad ; if not, two lemons ; a little pepper, salt, and sugar, to make it palatable.------Sorrel is generally sour enough of itself.

Chervil Sauce

Pick some chervil, leaf by leaf; put it into a small stewpan, with a spoonful of best stock ; simmer it till the stewpan becomes dry, then add as much coulis as is requisite ; squeeze a lemon, put a little sugar to make it palatable, and a little Madeira.

Shalot Sauce

Chop six shalots, put them in the stewpan, with a little stock; let it simmer for a quarter of an hour, add a little coulis, squeeze in a lemon, and put a little sugar, etc.

Royal Sauce, Either White Or Brown

CUt a chicken into pieces, and about half a pound of lean Westphalia ham, six or eight shalots, a faggot of parsley, and a few blades of mace; put all into a stew-pan, with a little stock to draw it down ; when down, add coulis to it, strain it through a tammy, season it with lemon, etc. If for white, use beshemell instead of coulis.

Flemish Sauce

BOIL a sprig of thyme, two shalots, and a hit of lemon peel, a few minutes, in a small quantity of the best stock; strain it off; add a little coulis, season with pepper and salt, squeeze a lemon, and put a little sugar.

Ravigot Sauce

Per into a stewpan a very small clove of garlic, burnet, a few leaves of tarragon, a little chopped shalot, chopped mushrooms, truffles, and parsley; let them simmer a few minutes in a little very good stock ; add as much coulis as is requisite for the quantity of sauce wanted,; let it boil about a quarter of an hour, then rub it through a tammy, put it into a stewpan, squeeze a lemon, add a little sugar, pepper, and salt.

Spanish Sauce

Slice four or five large onions, put them into a stewpan, with a little vinegar and half a pint of sherry, a small clove of garlic, a chopped truffle, a little shalot, some ham cut very Fine, a bay leaf, a few blades of mace, and as much coulis as is requisite; boil all together very slow for a quarter of an hour, rub it through a tammy, squeeze a lemon, or orange, if to be had; season with pepper and salt, and a little vinegar.

Sauce A La Reine

Cut up a fowl, half a pound of lean ham, six or eight shalots, and a few blades of mace; put them all in a stew-pan, with a little best stock; put it on a stove to simmer about a quarter of an hour, then add three pints of stock, boil it for half an hour, and strain it off; put about two ounces of butter into a wpan ; when melted, add as much flour as will dry it up, then add what you have just strained off, and about half a pint of cream; boil it for a few minutes, and strain it through a tammy.

Cucumber Sauce

Cut the cucumbers, after peeling them, into quarters; then cut all the seeds out; cut each quarter into three pieces, and pare them round ; peel as many small onions as pieces of cucumber ; put them all into a little vinegar and water, with a little pepper and salt; let them lay in it for two hours ; pour off the vinegar and water, and put as much stock as will barely cover them ; boil them down to a glaze, add as much coulis as you think proper, let it boil for a few minutes, squeeze a lemon, and put a little sugar.

Dutch Sauce

Slice an onion, put it into a stewpan with a little scraped horse-radish, two anchovies, a little elder vinegar, and some second stock; boil it for ten minutes, strain it through a hair sieve, return it into a stewpan, and make a liaison of two eggs; put it to the sauce, and set it on the fire to come to a boil.