(1) Half a pint of mushroom pickle, the same of walnut pickle, three whole and three pounded cloves of garlic, six anchovies bruised, and a tea-spoonful of cayenne. Mix all together in a arge bottle, shake it daily for three weeks, then strain, and bottle it for use.
(2) One pint of Port wine, one of mushroom ketchup, one of walnut liquor, one of essence of anchovies, and a tea-spoonful of cayenne; mix all together, and boil it for a quarter of an hour. If essence of anchovies, is not to be had, boil half a pound of anchovies in a quart of water till reduced to a pint. Strain, and use it.
Chop up some lemon-peel, and two or three pickled cucumbers; put them into a stewpan with two spoonfuls of cullis, a little butter lolled in flour, season with salt and pepper, put it on the fire, and make it quite hot without boiling, stirring all the time, make a liaison with yolks of eggs, and serve.
Steep a quarter of a pound of rice in a pint of milk, with onion, pepper, etc. as in the last receipt; when the rice is quite tender (take out the spice). rub it through a sieve into a clean stewpan if too thick, put a little milk or cream to it.
Put into a silver, or very clean and well-tinned saucepan, half a pint of the best white wine vinegar, and a quarter of a pound of loaf-sugar pounded: set it over the fire, and let it simmer gently; skim it carefully; pour it through a tamis or fine sieve, and send it up in a basin.
Some people like this better than the sweet wine sauces.
Take your chops out of the frying-pan; for a pound of meat keep a table-spoonful of the fit in the pan, or put in about an ounce of butter; put to it as much flour as will make it a paste; rub it well together over the fire till they are a little brown; then add as much boiling water as will reduce it to the thickness of good cream, and a table-spoonful of mushroom or walnut ketchup, or pickle, or browning; let it boil together a few minutes, and pour it through a sieve to the steaks, etc.
To the above is sometimes added a sliced onion, or a minced eschalot, with a table-spoonful of Port wine, or a little eschalot wine. Garnish with finely-scraped horseradish, or pickled walnuts, gherkins, etc. Some beef-eaters like chopped eschalots in one saucer, and horseradish grated in vinegar, in another. Broiled mushrooms are favorite relishes to beefsteaks.
Put some currant jelly into a stewpan; when it is melted, pour it into a sauce-boat.
Many send it to table without melting.
This is a more salubrious relish than either spice or salt, when the palate protests against animal food unless its flavor be masked. Currant jelly is a good accompaniment to roasted or hashed meats.
Put some cinnamon into a saucepan, with as much water as will cover it; set it on the fire, and when it has boiled up once or twice, add two spoonfuls of powder sugar, a quarter of a pint of white wine, and two bay-leaves; give the whole one boil, and then strain it for table.
Pound in a mortar three hard yolks of eggs; put them into a basin, and add half a table-spoonful of made mustard, and a little pepper and salt; our to it by degrees, stirring it fast all the while, about two wine-glassfuls of salad oil; stir it together till it comes to a good thickness.
A little tarragon or chervil minced very fine, and a little vinegar, may be added.
To a little white thickening add some stock drawn from the trimmings of veal, poultry, and ham; do not make it too thick. Boil it slowly with a few mushrooms, a bunch of parsley, and some green onions; strain and skim it well, and use it as required. German sauce is made as the sauce tournee, adding the beaten yolks of two or more eggs, and is used for ragouts, fricassees, and any made dish which may require a rich white sauce.
A quarter of a pint of claret or Port wine, the same quantity of plain, unfavored mutton gravy, and a tabie-spoonful of currant jelly: let it just boil up, and send it to table in a sauce-boat.