Oyster Sauce

12 oysters 1 tablespoonful butter 1 tablespoonful flour Salt and pepper.

1 gill (1/2 cup) milk 1 gill (1/2 cup) stock 1 gill (1/2 cup) cream A few drops lemon juice.

Blend the butter and flour together in a fireproof dish, then add gradually the milk and stock and boil for five minutes, stirring all the time; add the lemon juice; cream, salt, pepper, and the oysters divided into two or four pieces, according to size.

Do not boil the sauce after the oysters are added.

Parsley Sauce

3 tablespoonfuls chopped parsley 1/2 pint (1 cup) milk Pepper and salt to taste.

2 ozs. (2 heaping tablespoonfuls) butter.

1 oz. (1 heaping tablespoonful) flour.

Blend the butter and the flour in a fireproof dish, then gradually add the milk, stir till boiling; add the seasonings and cook for eight minutes; then add the chopped parsley, stir, and serve.

Plum Sauce

1 pint (2 cups) stoned plums 1 gill (1/2 cup) water.

4 ozs. (4 heaping tablespoonfuls) sugar 1 teaspoonful lemon extract.

Put the stoned plums into an earthenware dish, add the water and the sugar; stir them over the fire until the plums are quite smooth; rub through a sieve, add the lemon extract, and serve with any steamed pudding.

Pistachio Sauce

2 ozs. (2 heaping table-spoonfuls) chopped pistachio nuts 1 tablespoonful cornstarch 1 gill (1/2 cup) water 1 oz. (1 heaping table-spoonful) sugar.

1 tablespoonful cream 1 wineglassful Marsala wine 1/4 teaspoonful pistachio extract.

Blanch the pistachio nuts, then pound them till smooth. Mix the cornstarch smoothly with the water in a fireproof dish, add the pistachio nuts, and let them boil, keeping them well stirred. Add the sugar, cream, Marsala wine, and pistachio extract.

Strain the sauce and it is ready.

Sauce Tartare

1/2 pint (1 cup) mayonnaise sauce.

1 tablespoonful chopped parsley.

1 tablespoonful chopped olives.

1 tablespoonful chopped pickles 1 teaspoonful chopped chives 1 tablespoonful chopped capers.

Put the mayonnaise dressing into an earthenware bowl, then mix in all the other ingredients.

Tomato Sauce

1/2 lb. tomatoes or 1 can of tomatoes 1 onion.

A bunch sweet herbs 1/2 pint (1 cup) stock or water 1/2 teaspoonful salt A few drops of red coloring 1 carrot.

1 turnip.

2 ozs. (2 heaping tablespoonfuls) butter 1 oz. (1 heaping tablespoonful) flour 4 peppercorns Bunch of parsley Blade of mace 1 bay leaf.

Put the butter into a casserole with the carrot, turnip, onion, and tomatoes cut up into pieces, add the herbs, parsley, bay leaf, peppercorns, and mace, and fry for ten minutes, then add the flour, the stock or water, salt, and red coloring, stir till boiling, then simmer slowly for forty minutes, rub through a sieve, reheat, and serve.

White Sauce

1 oz. (1 heaping table-spoonful) butter.

1 oz. (1 heaping table-spoonful) flour.

1/2 pint (1 cup) milk or water 1 bay leaf.

A few drops lemon juice Salt and pepper to taste.

Blend the butter and the flour together in an earthenware dish, then add the milk, bay leaf, and salt, stir over the fire until it boils and thickens, then remove the bay leaf, season it to taste with salt, pepper, and lemon juice, and it is ready.

To make it a sweet sauce add one tablespoonful of sugar and half a teaspoonful of extract.