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.
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.
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.
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.
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.
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.
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.