Italian Sauce, With Mushrooms

Cut off the stalks, peel off the skin, scrape away the gills, and wash very clean two tablespoonsful of small white mushrooms; chop them fine, and throw them into a little lemon juice to keep them white; chop your mushrooms very fine, and as quick as possible, or they will turn black, and spoil the colour of your sauce; to prevent which, we recommend the lemon juice; put them into a clean saucepan, with half a pint of sauce tournay, a teaspoonful of eschallots minced fine (and washed and dried in the corner of a clean towel); season with nutmeg, pepper, and salt; reduce the sauce a little, and send it up.

Italian Ramolade

This is a cold sauce, made without any heating, and is very fashionable in Italy, for fish which are to be eat cold, or any other cold dish. - Squeeze a large lemon, and half a China orange; add to this half a teaspoonful of basket salt, a little pepper, and as much oil as there is of the other liquor; shred some parsley very fine, wash and bone a couple of anchovies; mix these together, and put them into the liquor; then cut very small two tea-spoonsful of capers, put them in, stir all well together, and send it to table.

Observations

We want a cold sauce of this kind, and this is an exceeding good one for many things - with cold fowl, turkey, or lamb - these are dry and insipid with salt alone, and our English cookery does not afford any method of eating them otherwise, without heating them up, by which they lose a great deal of their sweetness. This sauce is not too sharp, for the oil softens the vinegar; and it is very finely relished with a mixed flavour by the other ingredients.

Italian Ramolade, Hot

Chop parsley very fine, an equal quantity of capers, shred a couple of anchovies, peel and shave very thin two shallots, and a clove of gar-lick; all these (being cut and prepared separately) must be mixed together: set on a stewpan with a quarter pint of gravy, add to it two tablespoonful of oil, a spoonful of mustard, and the juice of a large lemon; when all this is hot together, put in the ingredients, with some pepper, and a very little salt, and some leaves of sweet herbs, picked from the stalks, and minced fine; stir all well together, and five minutes over a good fire will do it.

Observations

This is copied from the same school as the last sauce; it is sent up in a sauce-boat, with boiled fowls, veal, and many dishes of the boiled kind.