Sauce For Boiled Meat Game, And Poultry

Bruise the yolks of two hard-boiled eggs with a little water and salt; bone one anchovy, and mince it, a small onion, two shallots, a little parsley and tarragon, and a few capers; mix them with the egg, add a table-spoonful of fine oil, a little mustard, two table-spoonfuls of lemon, and one of tarragon vinegar; mix all exceedingly well together, put it into a sauce-tureen, and serve it with the broil; or it may be served with cold veal.

Caper Sauce

To make a quarter of a pint, take a table-spoonful of capers, and two tea-spoonfuls of vinegar.

The present fashion of cutting capers is to mince one-third of them very fine, and divide the others in half; put them into a quarter of a pint of melted butter, or good thickened gravy; stir them the same way as you did the melted butter, or it will oil. Some boil, and mince fine a few leaves of parsley, or chervil, or tarragon, and add these to the sauce; others the juice of half a Seville orange, or lemon.

Keep the caper bottle very closely corked, and do not use any of the caper liquor: if the capers are not well covered with it, they will immediately spoil; and it is an excellent ingredient in hashes, etc. The Dutch use it as a fish sauce, mixing it with melted butter.

Carrier Sauce

Scrape a small stick of horse-radish, cut an onion or two in thin slices, put these into a sauce-tureen with a little vinegar and whole pepper; set the tureen in the dripping-pan under a shoulder of mutton whilst roasting; serve this sauce quite hot with the meat.

Celery Sauce, White

Pick and wash two heads of nice white celery; cut it into pieces about an inch long; stew it in a pint of water, and a tea-spoonful of salt, till the celery is tender; roll an ounce of butter with a table-spoonful of flour; add this to half a pint of cream, and give it a boil up.

Celery Puree For Boiled Turkey, Veal, Fowls, Etc

Cut small half a dozen heads of nice white celery that is quite clean, and two onions sliced; put in a two-quart stewpan, with a small lump of butter: sweat them over a slow tire till quite tender, then put in two spoonfuls of flour, half a pint of water (or beef or veal broth), salt and pepper, and a little cream or milk; boil it a quarter of an hour, and pass through a fine hair sieve with the back of a spoon. If you wish for celery sauce when celery is not in season, a quarter of a drachm of celery seed, or a little essence of celery, will impregnate half a pint of sauce with a sufficient portion of the flavor of the vegetable.

Chestnut Sauce For Roast Turkey

Scald a pound of good chestnuts in hot water for five minutes, skin them, and stew them slowly for two hours in while stock, seasoned and thickened with butter and flour. Cut a pound of pork sausages into bits about an inch long, dust them with flour, and fry them a light brown; lay them into the dish on which the turkey is to be served, and pour the chestnuts and sauce over them. Some people prefer the fried sausages stewed a little with the chestnuts; but this method makes the sauce of a darker color.

Currant Sauce For Venison

Boil in water for a few minutes an ounce of nicely-cleaned currants, add three table* spoonfuls of grated bread, a piece of butter the size of a walnut, four cloves, and a glass of Port wine; stir it till it boil, and ser\e it hot.

Curry Sauce

Is made by stirring a sufficient quantity of curry powder, into gravy or melted butter, or onion sauce, or onion gravy. The compositions of curry powder, and the palates of those who eat it, vary so much, that we cannot recommend any specific quantity. The cook must add it by degrees, tasting as she proceeds, and take care not to put in too much.