Ravigotte Sauce

Pick from the stalks and shred very fine, some tarragon and chervil, or some parsley, balm, and thyme; cut two large onions into thin slices, chop these fine, and put all into a marble mortar, and pound it thoroughly; add some pepper and salt, some rocambole, and two blades of pounded mace; beat all these well together, and mix some gravy with them by degrees, till the whole is a mash about the thickness of batter; put it into a stew pan and boil it up, and after that strain it off, squeezing it well in the tammy: add to it half a glass of white wine, and a tablespoonful of oil; beat it well up, and serve up in a sauceboat. It is eaten with roast veal, and most other roasts.

Burnet Sauce

Throw some fresh and tender leaves of Burnet into boiling water; put into the same water some mint, parsley, and half a dozen young onions: boil all together for a couple of minutes; then throw them into a pan of cold water, drain them dry, by squeezing them in a cloth, and then mince them as fine as possible. Set on a stewpan, with half a pint of veal gravy, put in a rocambole, and shred in an anchovy, squeeze in half a lemon, add pepper and salt, and two large spoonsful of fine oil: when it is all heated together, throw in the chopped herbs, let it boil up two or three times, and serve it up hot with any thing roasted.

Observations

This is another of the sauces the Italians call rairgottes, and one of the best of that sort, the Burnet giving it a very agreeable flavour.

Tarragon Sauce

Pick and wash a handful of tarragon leaves, put them into a saucepan with half a pint of water; let them stew till they are tender; rub them through a sieve; take three tablespoonsful of the water they boiled in, an ounce of butter, and two teaspoonsful of flour; warm these together, and add two tablespoonsful of sherry, or Madeira, one of tarragon vinegar, or the juice of half a lemon, and a teaspoonful of sugar.

Herb Sauce Piquante

Mince a thin slice of a clove of garlick with some parsley, tarragon, chervil, burnet, and basil, each in proportion to their flavours: when well washed and squeezed dry, let it simmer in a little water, without boiling; press through a sieve, add a bit of butter, flour, pepper, and salt; boil it to a good consistence, and add lemon juice to make it relishing and smart tasted.

Truffle Sauce

Make a quart of beef gravy, No. 186, wash and peel a dozen truffles, put the peels into the gravy, let it boil half an hour; then strain it into a clean saucepan; then put in your truffles, let them boil half an hour longer, and serve up.

Truffles may almost always be procured at the respectable oil shops in London, either preserved in fat, or dried.

Observations

This is a sauce the French eat frequently with butcher's meat; they make sauces of mush-rooms and morells in the same manner, and they are very fine. In this respect, they proceed upon much better principles than we in our cookery, who generally have butter for the foundation of our sauces.