To half a pint of gravy add half an ounce of fresh butter, and a tablespoonful of flour, a large tablespoonful of mushroom or walnut catsup, two teaspoonsful of lemon juice, the same of made mustard, one of salt, half a one of black pepper, a small bit of the rind of a lemon cut very thin, a teaspoonful of the essence of anchovies, and one of shalot vinegar, or a very small piece of minced shalot; simmer together for ten minutes, and strain it; pour a little of it over the grill, and send up the rest in a sauce tureen.

Observations

This is a most delicious relish for devilled chicken, broiled fowl, pigeon, etc.

Sauce for Rump Steaks, or Mutton Chops.

Grill Sauce

Take the meat out of the fryingpan, and for a pound of meat put in a quarter of a pint of boiling water, two teaspoonful of flour, and a tablespoonful of mushroom or walnut catsup, let it boil together a few minutes, and pour it to the steaks.

Observations

To the above is sometimes added a sliced onion, or a minced eshallot, with a tablespoonful of port wine; to these some add a pickled cucumber or walnut, sliced thin.

Aspic, or Savoury Jelly for Cold Meat, etc.

Grill Sauce

Spread some slices of lean veal and ham at the bottom of a stewpan, with a carrot, a bundle of sweet herbs, and a couple of onions; cover it, and let it sweat on a slow fire till it is as deep a brown as you would have it, then pour in a quart of broth or water; if it is water, it must be more reduced than if it is broth; set it on to boil; skim it well, and put in half a dozen corns of black pepper, two blades of mace, two drachms of isinglass, and a quarter of a teaspoonful of salt; let it simmer slowly on a gentle fire for two hours; skim the fat off, and strain it through a tammis cloth; when it is got cool, put to it the whites or shells of two eggs beat well together; put it in a stewpan, and with a whisk stir it quick till it boils; let it simmer on the side of the fire for ten minutes, and then run it several times through a tammis cloth, or jelly bag, as you do other jellies, till it is perfectly clear and bright; pour it over your meat or fowls in the dish you send them up on: it is a very prepossessing varnish; or cut it in bits, and garnish them with it.

Observations

This may be flavoured "with, elder or tarragon vinegar.