Kelly's Piquante Sauce

Pound a table-spoonful of capers, and one of minced parsley, as fine as possible; then add the yolks of three hard eggs, rub them well together with a table-spoonful of mustard; bone six anchovies, and pound them, rub them through a hair sieve, and mix with two table-spoonfuls of oil, one of vinegar, one of eschalot ditto, and a few grains of cayenne pepper; rub all these well together in a mortar, till thoroughly incorporated; then stir them into half a pint of good gravy, or melted butter, and put the whole through a sieve.

Love-Apple Sauce According To Ude

Melt in a stewpan a dozen or two of love-apples (which, before putting in the stewpan, cut in two, and squeeze the juice and the seeds out); then put two eschalots, one onion, with a few bits of ham, a clove, a little thyme, a bay-leaf, a few leaves of mace, and when melted, rub them through a tainis. Mix a few spoonfuls of good Espagnole or Spanish sauce, and a little salt and pepper, with this puree. Boil it for twenty minutes, and serve up.

Mint Sauce (1)

Pick and wash some green mint; add, when minced, a table-spoonful of the young leaves, to four of vinegar, and put it into a sauce-tureen, with a tea-spoonful of brown sugar.

Mint Sauce (2)

Wash half a handful of nice, young, fresh-gathered green mint (to this some add one-third the quantity of parsley); pick the leaves from the stalks, mince them very fine, and put them into a sauce-boat, with a tea-spoonful of moist sugar, and four table-spoonfuls of vinegar.

Mock Caper Sauce

Cut some pickled green pease, French beans, gherkins, or nasturtiums, into bits the size of capers; put them into half a pint of melted butter, with two tea-spoonfuls of lemon-juice, or nice vinegar.

Mock Oyster Sauce

Put into a saucepan two or three chopped anchovies, a quarter of a pint of water, a little mace, and one or two cloves; let them simmer till the anchovies be quite dissolved. Strain it, and when cool, add a tea-cupful of cream; thicken it with a piece of butter rolled in flour, and heat it up. It may be poured over boiled fowls or veal.

Mock Tomato Sauce

The only difference between this and genuine love-apple sauce, is the substituting the pulp of apple for that of tomato, coloring it with tumeric, and communicating an acid flavor to it by vinegar.

Orange Gravy For Wild Ducks, Woodcocks, Snipes, Widgeon, Teal, Etc

Set on a saucepan with half a pint of veal gravy; add to it half a dozen leaves of basil, a small onion, and a roll of orange or lemon peel, and let it boil up for a few minutes, and strain it off. Put to the clear gravy the juice of a Seville orange, or lemon, half a tea-spoonful of salt, the same of pepper, and a glass of red wine; send it up hot. Eschalot and cayenne may be added. This is an excellent sauce for all kinds of wild water-fowl.

Gravies should always be sent up in a covered boat: they keep hot longer; and it leaves it to the choice of the company to partake of them or not.