How To Make A Fish-Gravy

Let two or three eels, or other fish, be cleaned as if they were to be boiled, and cut them into small bits; put them into a saucepan with water enough to cover them, a little crust of bread toast ed brown, some whole pepper, sweet herbs, a blade . or two of mace, and a little bit of lemon-peel; let them boil till the gravy is rich and good; and if there is a pint left, melt a bit of butter of the size of a walnut with flour; shake the saucepan till it is brown; then strain the gravy into it, and boil it for a few minutes.

Sauce For Venison

Sauce for venison may be either currant jelly warmed, or half a pint of red wine, simmer's over a clear fire, with a quarter of a pound of sugar; or the same quantity of vinegar, with a quarter of a pound of sugar, simmer's over a clear fire, till it becomes a syrup.

Sauce For Roasted Turkies

Proper sauce for a turkey, will be gravy in a dish; and either bread, or onion sauce, in a bason.

Sauce For A Boiled Turkey

Take a little water or mutton gravy, an anchovy, an onion, a bit of thyme, a little bit of lemon peel, and a blade of mace. Boil these together, and strain them; then melt butter, and mix with it. Lay a few fryed fausages round the dish; and garnish with lemon.

Sauce For Fowls

Put good gravy in a dish, and bread or onion-sauce in a bason.

Egg sauce, for roasted Fowls or Chickens.

Take two or three eggs, boil them hard, chop them fine and put them in a bason. Then melt some fresh butter thick, and pour over them. Put some good gravy in the dish.

Shalot Sauce, For Roasted Fowls

Put five or fix shalots, peel'd and cut small, into a saucepan, with two spoonfuls of vinegar, two of white wine, and two of water. Let them just boil, and pour them into a dish with pepper and salt.

Lemon Sauce, For Boiled Fowls

First pare off the rind of a lemon, then cut it into dices, and take the kernels out; afterwards cut it small. Bruise the liver of the fowl with two or three spoonfuls of good gravy. This done, melt some butter and mix them together; put them into a saucepan and let them boil; chop the lemon-peel very small and put it into the mixture.

Another Sauce For Boiled Turkies Or Fowls

Take a quarter of a pint of water, an anchovy, a piece of lemon-peel, five or fix whole pepper corns, and a blade or two of mace. Boil them together, strain out the liquor; and then add as much butter and flour as will be sufficient for sauce. Let it boil, and then it will be done. Lay the fausages round the turky or fowl, and garnish with lemon.

Mushroom Sauce, For Turkies Or Fowls

Put half a pint of cream, and a quarter of 3, pound of butter, into a saucepan; stir them together one way till the mixture is thick. Then add a spoonful of mushroom pickle and a few mush rooms, fresh or pickled. Let them boil, and the sauce is done. Garnish with lemon.