Put into your stewpan a pint of beef or veal cullis, No. 189, or No. 192, add a wineglass of Madeira, the juice of half a lemon, and the peel of a quarter of a lemon, a few leaves of basil, half a bay leaf, and a few grains of Cayenne pepper; let them simmer together for ten minutes: you may introduce a dozen turtle forcemeat balls; see Receipt, No. 380, etc.

* Thus far the above is from Dr. Hunter's "Culina," who says it is a secret worth knowing: we agree with him, and so tell it here, with a little addition, which we think renders it a still more gratifying communication.

Observations

This is a delicious sauce for stewed veal, or veal cutlets, or any dish you dress turtle fashion, which itself owes all its estimation to the sauce that is made for it; without which, it would be as insipid as any other fish is without sauce.