Make in the same way as for any other roast meat, and make a tea-cup full of thick melted butter, or melt the butter in the gravy. The same gravy for target or loin of lamb.
You have no occasion to buy meat for these sauces, as their flavour is but small. The liquor that has boiled fowls, veal, or rabbit, or a little broth that you may have by you, or the feet and necks of chickens, or raw or dressed veal, will do very well. Stew with a little water any of these, add to it an onion sliced, a bit of lemon peel, a little pounded mace or nutmeg, some white peppercorns, and a bunch of sweet herbs, until the flavour is good; then strain it, and add a little good cream, a piece of butter, and a little flour; salt to your taste. A squeeze of lemon may be added after the sauce is taken from the fire, shaking it well. Yolk of egg is frequently used in fricassee, but if you have cream it is better, as the egg is apt to curdle.
Boil two eggs hard, rub them down in a mortar with an anchovy, two dessert spoonfuls of oil, three of vinegar, an eschalot, cayenne (sometimes,) and a tea-spoonful of mustard. All should be pounded before the oil is added; then strain it; eschalot vinegar instead of eschalots eats well; if so, omit one spoonful of the common vinegar: salt to your taste.
Pick, rub and wash a pint of young mushrooms, and sprinkle with salt to take off the skin. Put them into a saucepan with a little salt, a blade of mace, a little nutmeg, a pint of cream, and a piece of butter rolled in flour: boil them up and stir till done, then pour it into the dish with the chickens; garnish with lemon. If you cannot get fresh mushrooms, use pickled ones, done white, with a little mushroom powder with the cream.
Make some melted butter with a little water and a tea-spoonful of flour, and add a quarter of a pint of. cream, half an anchovy not washed, chopped fine; set it over the fire, and as it boils up, add a large spoonful of Indian soy: if that does not give it a fine colour, put a little more; add a little salt, and half a lemon; stir it well to prevent it curdling.
A glass of white wine, some scalded gooseberries, a pint of sorrel juice, some white sugar, and a bit of butter. Boil them up, and serve in a boat.
Boil the eggs hard, chop them fine, then put them into melted butter.
Take the skins off ripe onions, remove the rooty fibres and the tops, let them lie in salt and water an hour, then put them into a saucepan of boiling water, and boil them till they are tender. You should allow them plenty of water. When tender, skin them, cut them exceedingly small, or rub them through a colander; season them with pepper and salt, and mix with an equal quantity of thick melted butter. This sauce is usually eaten with shoulder or leg of mutton. If you wish it very mild, use the large silvery-onions, and boil them in several waters. Onion sauce is also eaten with rabbits, boiled ducks, tripe, and sometimes with a scrag of mutton or veal.