Sauce (1)

Few things require more care than making sauces, as most of them should be stirred constantly, the whole attention should be directed to them; the better way therefore, is to prepare the sauces before cooking those articles which demand equal care; they may be kept hot in the bain-marie.

Butter, and those sauces containing eggs, ought never to boil.

The thickest stewpans should be used for making sauces, and wooden-spoons used for stirring them.

Sauce (2)

Mix together a pint of vinegar, two shallots or heads of garlic, a tea-spoonful of cayenne, three large table-spoonfuls of Indian soy or mushroom ketchup, and two of walnut pickle. Let it stand a week, shaking it daily; strain, and bottle it for use.

Sauce For Any Sort Of Meat

Boil and strain three table-spoonlu's of gravy, two of vinegar, a blade of mace, a little pepper, salt, and a large' sliced onion.

Anchovy Sauce

Pound three anchovies in a mortar with a little bit of butter; rub it through a double hair sieve with the back of a wooden spoon, and stir it into almost half a pint of melted butter; or in a table-spoonful of essence of anchor To the above, many cooks add lemon-juice and cayenne.

Attelets Sauce

Take of finely-minced paisley, mushrooms, and shallots, a table-spoonful each; fry them with a little butter, and then dredge in a little flour; moisten the mixture with some good stock, season it with pepper and salt, and boil it till it begins to thicken; then take it off the fire, and add the well-beaten yolks of two or three eggs. Stir it well all the time it is making.

Sauce For Boiled Beef

Mince a large onion, parboil it, and drain off the water; put the onion into a saucepan, with a table-spoonful of finely-chopped parsley, some good gravy, and one ounce of butter dredged with a little flour. Let it boil nearly ten minutes, and add a spoonful of cut capers, which must be thoroughly heated before the sauce is served.

Brown Sauce

Take a pound or two of steaks, two or three pounds of veal, some pickings of fowl, carrots, and onions, put all these into a saucepan with a glass of water, and set it on a brisk fire; when scarcely any moisture remains, put it on a slow fire, that the jelly may take color without burning; and as soon as it is brown, moisten it with stock (or water), add a bunch of parsley and green onions, two bay-leaves, two cloves, and some champignons, salt it well, and set it on the fire for three hours, then strain; dilute a little roux with your liquor, and boil it an hour over a gentle fire, take off all the fat, and run through a bolting.

Sauce For Bonne Bouche

Goose, Duck, or roast Pork. Mix a tea-spoonful of made mustard, a salt-spoonful of salt, and a few grains of cayenne, in a large wine-glassful of claret or Port wine; pour it into the goose by a slit in the apron just before serving up; or, as ail the company may not like it, stir it into a quarter of a pint of thick melted butter, or thickened gravy, and send it up in a boat. A favorite relish for roast pork or geese, etc. is, two ounces of leaves of green sage, an ounce of fresh lemon-peel pared thin, same of salt, ounced eschalot, and half a drachm of cayenne pepper, ditto of citric acid, steeped for a fortnight in a pint of claret: shake it up well every day; let it stand a day to settle, and decant the clear liquor; bottle it, and cork it close; a table-spoonful or more in a quarter pint of gravy, or melted butter.