136. Truffle Sauce

Truffles are only good while in season, that is, in a green state. Add two ounces of butter to eighteen truffles sliced, simmer them together till they are tender; then add as much good gravy, brown or white, as to bring it to a proper thickness, season it. with salt, and squeeze in the juice of half a lemon.

137. Sharp Sauce For Venison

Best white wine vinegar half a pint, loaf sugar pounded a quarter of a pound; simmer it gently; skim, and strain it through a tamis.

133. Sweet Sauce For Venison

Currant jelly, either black or red, melted and served hot; others like it sent to table as jelly.

139. Wine Sauce For Venison, Hare, Or Haunch Of Mutton

Take equal parts of rich mutton gravy, without any flavourings, and port wine. Simmer them together to half a pint, add a table-spoonful of currant jelly, let it just boil up.

140. Sauce For A Pig

Three quarters of a pint of good beef gravy, six or eight leaves of sage, chopped very fine, a blade of mace, a teacup full of bread crumbs, and eight white peppercorns; let them boil six or eight minutes, then stir into the sauce the brains, gravy, and whatever sticks about the dish on which you have split the pig, one ounce of butter rolled in flour, two table-spoonfuls of cream, and one or two of catsup, if liked; simmer a minute or two, and serve in a sauce tureen.

141. Turtle Sauce

To a pint of rich beef gravy, thickened, put a wine glass of Madeira, six leaves of basil, the juice and peel of half a lemon, a few grains of cayenne or curry powder, an eschalot sliced, a table spoonful of essence of anchovy; simmer together five minutes, then strain, and add a dozen turtle force meat balls. This sauce is used for calf s head, or hashed or stewed veal, or for any other rich dish in imitation of turtle.

142. A Sauce For All Sorts Of Fish

Half a pint of port or claret, half a pint of rich gravy, a little nutmeg, three anchovies, two table-spoonfuls of catsup, and salt; simmer all together till the anchovies are done, then add three ounces of butter thickened with flour, arrowroot, or potatoe mucilage; when it boils, add some scraped horseradish, a dozen or two of oysters, a lobster cut in bits, a few small mushrooms, and half a pint of picked shrimps or crawfish. This sauce is intended to pour over the fish - boiled carp, tench, pike, whiting, boiled cod, and haddock.

143. Pudding Sauce

Half a glass of brandy, one glass of white wine, a little grated rind of lemon, half an ounce of grated loaf sugar, and a little powdered cinnamon, mixed with melted butter. It is a good way to keep a bottle of these ingredients to mix with melted butter when wanted. In a bottle containing one pint of brandy and two pints of sherry, steep the kernels of apricots, nectarines, and peaches, with an ounce of shaved lemon rind, half an ounce of mace, and a quarter of a pound of loaf sugar; pour off" clear to mix with butter. Two table-spoonfuls will flavour a boat of sauce; the mace and lemon peel may be steeped in half a pint of brandy, or a pint of sherry, for fourteen days; strain, and add a quarter of a pint of capillaire.