Sauces Maigres De Plusieurs Façons. Meagre Sauces Of Different Sorts

Wlth Fish Broth, Cullis, Gravy, and Consomme, you make Meagre Sauces in the same Manner as with Meat.

Sauce Generale - General Sauce

TO make this Sauce properly, you must infuse all the following Ingredients, for four and twenty Hours on Ashes, in an earthen Pot, if possible, which must be very well flopped; viz. Split six Shallots, a Clove of Garlick; two Laurel Leaves, Thyme and Basil in proportion, Truffles, Taragon Leaves, half an Ounce of Mustard Seed bruised, a Dozen small Bits of Seville Orange Peel, a Quarter of an Ounce of Cloves, as much Mace, half an Ounce of long Pepper, two Ounces of Salt; squeeze in a whole Lemon; and add half a Glass of Verjuice, of Vinegar four or five Spoonfuls, and a Pint of white Wine; let it settle, and sift it very clear. - This you may keep in Bottle for a long Time, and it will serve for all Sorts of Meat and Fish: You may also mix it with different Sauces which require a Sharpness, but it must be used with Moderation.

By proportioning the Ingredients here given, you may make any Quantity, more or less, according as Occasion requires.

Sauce Au Beure Noir - Burnt Butter Sauce

Fry some Butter; when it begins to smoke throw into it Parsley Leaves, or Parsley coarse chopped; when it is done, add Pepper, Salt, and Vinegar.

Sauce Simple. Simple Sauce

Take a Bit of Butter rolled in Flour, a little Vinegar, Pepper, and Salt, and a Spoonful or two of Water; make a Liaison over the Fire; you may add chopped Parsley, Shallots, or an Anchovy.