Port wine, and mushroom ketchup, a pint of each. Haifa pint of walnut or other pickle liquor. Pounded anchovies, four ounces. Fresh lemon-peel, pared very thin, an ounce. Peeled and sliced eschalots, the same. Scraped horseradish, ditto. Allspice, and black pepper powdered, half an ounce each. Cayenne, one drachm, or curry-powder, three drachms. Celery-seed bruised, one drachm. All avoirdupois weight. Put these into a wide-mouthed bottle, stop it close, shake it up every day for a fortnight, and strain it (when some think it improved by the addition of a quarter of a pint of soy, or thick browning), and you will have a "delicious double relish." Dr. Kitchiner says, this composition is one of the "chefs d'oeuvre" of many experiments he has made, for the purpose of enabling the good housewives of Great Britain to prepare their own sauces: it is equally agreeable with fish, game, poultry, or ragouts, etc, and as a fair lady may make it herself, its relish will be not a little augmented, by the certainty that all the ingredients are good and wholesome.
Under an infinity of circumstances, a cook maybe in want of the substances necessary to make sauce: the above composition of the several articles from which the various gravies derive their flavor, will be found a very admirable extemporaneous substitute. By mixing a large table-spoonful with a quarter of a pint of thickened melted butter, or broth, five minutes will finish a boat of very relishing sauce, nearly equal to drawn gravy, and as likely to put your lingual nerves into good humor as any thing know.
To make a boat of sauce for poultry, etc. put a piece of butter about as big as an egg into a stewpan, set it on the fire; when it is melted, put to it a table-spoonful of flour; stir it thoroughly together, and add to it two table-spoonfuls of sauce, and by degrees about half a pint of broth, or boiling water, let it simmer gently over a slow fire for a few minutes, skim it and strain it through a sieve, and it is ready.