Mushroom Sauce

Pick a pint of mushrooms (the smaller the better) very clean, wash them, and put them into a saucepan with one blade of mace, half a dozen corns of allspice bruised, and half a bay leaf, a pint of milk, an ounce of butter, and a tablespoonful of flour; set them over a gentle fire, and stii them frequently till they boil; let them boil tea minutes, and leave them near the fire, to keep hot, till wanted.

Mushroom Sauce, Brown

Clean half a pint of small mushrooms, put them into half a pint of beef gravy, No. 186; thicken with flour and butter; set them by the fire to stew gently for half an hour; take off the scum as it rises; squeeze in the juice of a lemon, and send it up.

Poor Man's Sauce

Pick a handful of parsley leaves from the stalks, mince them very fine, strew over a little salt, shred fine half a dozen young onions; add these to the parsley, and put them into a sauce-boat, with three tablespoonsful of oil, and five of vinegar; add some ground black pepper; stir all together, and send it up.

Observations

This sauce is in much esteem in France, where the people of taste, weary of so many rich dishes, to obtain the charm of variety, occasionally order the fare of the peasant.

"The rich, tir'd with continual feasts, "For change become their next poor tenant's guests; "Drink hearty draughts of ale from plain brown bowls, "And snatch the homely rasher from the coals."

Dryden's Prologue to "All for Love"

Garlick Gravy

Slice a pound and a half of veal or beef, pepper and salt it, and lay it in a stewpan with a couple of carrots split, and three turnips, and four cloves of garlick sliced, and a large spoonful of water; set the stewpan over a gentle fire in a stove, and watch when the meat begins to stick to the pan; when it does so, turn it, and let it be all very well browned, but take care it is not at all burnt; pour in a pint and a half of gravy, and put in a bunch of sweet herbs, four blades or mace, and a couple of cloves bruised, and slice in a lemon; set it on again, and let it simmer very gently for half an hour longer; throw in a little flour from time to time, till the gravy is as thick as you wish; then take off the fat, strain the gravy from the ingredients by pouring it through a napkin, straining and pressing it very hard.

Observations

This was the secret of the old Spaniard who kept the house of that name on Hampstead-heath, and with this he acquired his fame for flavouring his olios and ragouts, etc.: for those who love garlick, this is an extremely rich and fine flavoured sauce.

Mr. Michael Kelly s * Sauces for Boiled Calf head or Cowheel.

Garlick vinegar a tablespoonful, of mustard, brown sugar, while pepper, a teaspoonful each; stirred into half a pint of oiled melted butter.

Mr. Kelly s Sauce Piquantc.

Pound a tablespoonful of capers, and one of minced parsley, as tine as possible; then add the yolks of three hard eggs, rub them well together with a tablespoonful of mustard,bone six anchovies, and pound them; rub through a hair sieve, and mix with two tablespoonsful of oil, one of vinegar, one of shallot ditto; rub all these well together in a mortar, till thoroughly incorporated, and then stir them into half a pint of good gravy or melted butter.

* Composer and Director of the Music at the Theatre Royal, Drury-lane.