126. Shrimp Sauce

Shell a pint of shrimps, and stir into half a pint of melted butter; a little cream makes a delicate addition. It is used with salmon, turbot, and soles.

127. Oyster Sauce

Two dozen oysters will make half a pint of sauce, not more. Open the oysters, save all the liquor, perfectly free from bits of shell, scald the oysters in the liquor till they look plump, then take out the fish and add to the liquor two ounces of butter rolled in flour, and two table-spoonfuls of cream; boil it up. Take off the beards or fringy part of the oysters; if they are large, cut them in two; stir them in the butter, and set them by the fire for a minute or two, but do not let them boil, as it hardens them.

128. Lobster Sauce

Choose a hen lobster, pick out all the spawn and red coral that runs down the back, pound it to a paste with a lump of butter, pull the meat of the back and claws to pieces with two forks, stir the lobster into some boiling hot melted butter; keep it on the fire till the lobster is warmed through, and well mixed. You may add, if liked, catsup, lemon juice, cayenne, anchovy; but the simple flavour of the lobster is best. A little cream is an improvement.

129. Liver Sauce

Scald the liver, clear away all the fibres and specky parts, pound it in a mortar, with a bit of butter, then boil it up with melted butter; season it with cayenne, and a squeeze of lemon juice. You may add catsup or anchovy.

130. Bread Sauce is either made with gravy or milk. Stew the heads, necks, and feet of the poultry for which it is intended, with an onion, a little allspice, and a few peppercorns; when reduced to half a pint, strain it and boil up again; put in a small tea-cup full of bread crumbs, let it boil till quite stiff, hold it over the fire and shake it till it boils thoroughly, then put it on the hob till time to serve; stir in a bit of salt, one ounce of butter, and two table-spoonfuls of cream.

131. Sauce For Tripe, Calf's-Head, Or Cow-Heel

Garlic vinegar according to taste, a table-spoonful of brown sugar, mustard and black pepper a tea-spoonful of each, stirred into oiled melted butter. (See 466.)

132. Celery Sauce

Take fresh celery; take off all the outside leaves, leave none but what are quite crisp, and which may be known by their breaking short without any strings, cut up in pieces about an inch long, take liquor that has boiled veal, chickens, or lamb, when fast boiling.

133. Tarragon or Burnet makes rich pleasant sauce, chiefly used for steaks; sent to table in a sauce tureen.

134. Sorrel Sauce For Lamb Or Veal, And Sweet-Breads

Two quarts of sorrel leaves will not make more than a sauce tureen of sauce; pick and wash them clean, put them into a stew-pan with one ounce of butter, cover close and set over a slow fire for a quarter of an hour; then rub them through a coarse hair sieve, season them with salt, pepper, nutmeg, and a small lump of sugar, squeeze in the juice of a lemon, and make the whole thoroughly hot.

135. Poor Man's Sauce

A handful of young parsley leaves, chopped fine, a dozen of young green onions, chopped fine, put to them salt and pepper, two table-spoonfuls of salad oil, and four of vinegar; a little scraped horse-radish, pickled French beans, or gherkins, may be added. This sauce is taken with cold meats.