305. - Queen Mary's Sauce

Take a shoulder of mutton that has hung till it is tender. When three parts roasted, put a soup-plate under it, with three spoonfuls of hot water, the same of port wine, a shalot, an anchovy chopped fine, and a little pepper; baste the meat with this and the gravy that drops from it. When the mutton is taken up, turn the inside upwards, score it various ways, pour the gravy over, and cover it with a quantity of fried crumbs of bread.

306. - Mandram

Is a sauce commonly used in the West Indies with roast beef and mutton. It is made with a sliced cucumber, a chopped shalot, and a minced green capsicum, mixed up in a couple of table-spoonfuls of Madeira wine and vinegar; and as capsicums can be had green during great part of the autumn, it can be also made elsewhere; but neither chilis nor capsicums, if dried, will impart the same flavor.

307. - Mint Sauce, For Roast Lamb

Pick the leaves off the stalks; wash and dry them carefully; chop them with a sharp knife very quickly to preserve their green color; put it into a boat; add sufficient vinegar to make it liquid, and powdered sugar to take off the acidity of the vinegar.

309. - Celery Sauce

Strip the outer parts of the stem, and, after carefully washing the remaining portion, cut it into small pieces; put to it a blade of mace, without any other spice, and stew it in good veal broth until very tender; it will take a good deal of time, more particularly the thick hard end of the root. After this thicken it with melted butter, and flavor it with a small quantity of white wine; or it may be thickened with boiled cream without wine. It is usually served with boiled turkey, but is very delicate with any kind of white poultry or veal.

310. - Onion Sauce

The onions must be peeled, and then boiled till they are tender, then squeeze the water from them, chop them, and add butter that has been melted, rich and smooth, with a little good milk instead of water; give it one boil, serve it with boiled rabbits, partridges, scrag or knuckle of veal, or roast mutton; a turnip boiled with the onions draws out the strength.

311. - Onion Sauce, Brown

Peel and dice the onions; some put an equal quantity of cucumber and of celery, into a quart stewpan, with an ounce of butter; set it over a slow fire, and turn the onion about till it is slightly browned, then gradually stir in half an ounce of flour, add a little broth, and a little pepper and salt, boil up for a few minutes; add a table-spoonful of claret, or port wine, and mushroom-ketchup; you may add, if you think proper, lemon-juice or vinegar, and rub it through a tammy or fine sieve.

312,-Oyster Sauce

In opening the oysters, save, the liquor, and boil it with the beards, a bit of mace, and lemon-peel; in the mean time throw the oysters into cold water, and drain it off; strain the liquor, and put it into a saucepan with the oysters just drained from the cold water, with sufficient quantity of butter, mixed with as much milk as will make enough sauce but first rub a little flour with it; set them over the fire, and stir all the while, and when the butter has boiled a few times, take them off, and keep them close to the fire, but not upon it, for if too much done, the oysters will become hard; add a squeeze of lemon-juice, and serve; a little is a great improvement.