313. - Sauce, Harevy

Chop twelve anchovies, bone and all, very small, with one ounce of cayenne pepper, six spoonfuls of soy, six ditto of good walnut pickle, three heads of garlic chopped not very small, a quarter of an ounce of cochineal, two heads of shalots chopped rather large, one gallon of vinegar; let it stand fourteen days, stir it well twice or thrice every day, then pass it through a jelly bag, and repeat this till it is quite clear; then bottle it, and tie a bladder over the cork.

314. - Sauce (Italian) for Salads

Mix together three table-spoonfuls of sauce tournee, one of mustard, some tarragon and chervil shred small, with three table-spoonfuls of Florence oil; putting in, however, a little at a time; when perfectly smooth, add also, by degrees, a glass of tarragon vinegar, and a little salt. This sauce cannot be too much mixed.

315. - Tarragon Sauce

Put two table-spoonfuls of tarragon vinegar into a saucepan, and reduce it to half the quantity, then put to it six spoonfuls of good butter sauce and mix all well together, and if not sufficiently strong put to it a little bit of glaze, and a very little more tarragon vinegar.

316. - Tomato Sauce

Fresh tomatoes; take out stalk, press them all tightly down in a stewpan, cover them, put them on the fire, strain off the liquor that is drawn from them, add to the tomatoes a slice of raw ham. two shalots, a few spoonfuls of good stock: let it stew for an hour, then rub it through a tammy sieve. Have in another stewpan a little good brown sauce, put your tomato into it, boil all together, season with cayenne, salt, sugar, and lemon-juice.

317. - Orange Gravy Sauce

Put half a pint of veal gravy into a saucepan, add to it half a dozen basil leaves, a small onion, a roll of orange or lemon-peel, and let it boil for a few minutes, and strain it off; put to the clear gravy, the juice of a Seville orange or lemon, half a teaspoonful of salt, the same quantity of pepper, and a glass of red wine, serve it hot; shalot and cayenne may be added.

318. - Sauce A La Tartare

Take the yolk of an egg, and drop into it very slowly a table-spoonful of sweet oil, beating it up by degrees until perfectly mixed; add a table-spoonful of vinegar, a little chopped parsley, a table-spoonful of French mustard, pepper and salt; beat up the whole together: make and keep the sauce in a cold place; put it into a dish, and lay the boiled fowl upon it. This sauce should be beaten till it resembles cream.

319. - Mint Sauce

Make mint vinegar by adding a very little cold vinegar to the chopped leaves, with powdered sugar.

320. - Fennel Sauce

Take as many branches of green fennel as you may require; pick and wash it in the same manner as parsley; chop it very small, scald and then lay it on a sieve to cool; put two spoonfuls of veloute, and the same of butter sauce into a saucepan, make them quite hot, take care to stir it well, that they may be properly mixed; rub the fennel in a little butter, and then throw it into the sauce; mix it in thoroughly, and season it with salt, pepper, and nutmeg.