Dutch Sauce (1)

Beat up the yolks of six eggs, mix in a little flour, cream, salt, and lemon vinegar. Strain it through a sieve, add a small piece of fresh butter, two blades of pounded mace, and a little pepper. Put it into a saucepan, and stir it till it is almost boiling.

Dutch Sauce (2)

Put into a stewpan a tea-spoonful of flour, four table-spoonfuls of elder vinegar, a quarter of a pound of fresh butter, the yolks of five eggs, and a little salt; keep stirring it over the fire, and work it well till thick. If it be not curdled, it will not require to be strained, Season with pepper.

Dutch Sauce For Fish Or Boiled Fowls

Mix, with two ounces of flesh butter, one tea-spoonful of flour, two table-spoonfuls of cold water, the same quantity of vinegar, and one well-beaten egg; put it into a saucepan, and stir it over the fire till it be quite hot, but do not allow it to boil.

Eschalot Sauce

Take four eschalots, and make it in the same manner as garlic sauce. Or, you may make this sauce more extemporaneously by putting two table-spoonfuls of eschalot wine, and a sprinkling of pepper and salt, into (almost) half a pint of thick melted butter. This is an excellent sauce for chops or steaks; many are very fond of it with roasted or boiled meat, poultry, etc.

Eschalot Sauce For Boiled Mutton

This is a very frequent and satisfactory substitute for caper sauce. Mince four eschalots very fine, and put them into a small saucepan, with almost half a pint of the liquor the mutton was boiled in: let them boil up for five minutes; then put in a table-spoonful of vinegar, a quarter tea-spoonful of pepper, a little salt, and a bit of butter (as big as a walnut) rolled in flour; shake together till it boils.

Escaveke Sauce For Cold Game, Fowl, Or Meat

Beat, in a marble mortar, the following ingredients: five cloves of garlic, six cloves of shallot, as much pounded ginger as will lie upon a sixpence, and the same of cayenne, a table-spoonful of coriander seed, and a little salt. Pour upon them, boiling hot, a pint of the best white wine vinegar; add the peel of a lemon, cut very thin. When cold, put the whole into a bottle, cork it tightly, and shake it well before using.

Green Gooseberry Sauce

Boil some green gooseberries in water till soft, and sweeten them with brown sugar.

Gooseberry Sauce

Top and tail them close with a pair of scissors, and scald half a pint of green gooseberries; drain them on a hair sieve, and put them into half a pint of melted butter. Some add grated ginger and lemon-peel, and the French, minted fennel; others send up the gooseberries whole or mashed, without any butter, fee.

Goose Stuffing Sauce

Chop very fine an ounce of onion and half an ounce of green sage leaves; put them into a stew-pan with four spoonfuls of water; simmer gently for ten minutes; then put in a tea-spoonful of pepper and salt, and one ounce of fine bread crumbs; mix well together; then pour to it a quarter of a pint of broth, or gravy, or melted butter, stir well together, and simmer it a few minutes longer.