Sellery Sauce, For Turkies, Fowls, Partridges, Etc

Wash a large bunch of sellery, pare it, and cut it into thin bits. Boil them gently in water till they are tender. Then add a little mace in powder, grated nutmeg, with pepper and salt; thick en it with a good piece of butter, roll'd in flour. Then let the sauce boil, and pour it into the dish.

Sauce For A Roasted Goose

Make a little good gravy, and put it into a bafon by itself, and apple sauce in another.

Sauce For A Boiled Goose

Boil onions or cabbage first, till they are done enough; then flew them in butter for about five minutes.

Sauce For Roasted Ducks

Put some good gravy in the dish, and onions boiled, in a cup.

Onion Sauce, For Boiled Ducks Or Rabbits

This sauce is made of onions, in the following manner. Take onions, peel them and boil them in a good deal of water; take them out, put them in another water, letting them boil for two hours; put them in a cullinder to drain, and chop them on a board with a knife; put them into a saucepan with a good piece of butter; shake flour over them, and put in a little milk or cream; let the saucepan over the fire, and when the butter is all melted the sauce is enough.

A Speedy Way Of Making Onion-Sauce

Take onions, peel them and cut them into thin slices; put them into a saucepan with milk and water; boil them for twenty minutes, and throw them into a cullinder to drain; then chop them and put them in a saucepan again; shake a little flour over them, and add a little milk or cream, with a good piece of butter; stir them all together till the butter is melted, and then it will be done.

How To Make Bread-Sauce

Take a pint of water and a good piece of bread, with some whole pepper, and a blade or two of mace' boil them till the bread is soft, and take out all the spice; pour out all the water, except just enough to keep the bread moist; beat the bread soft with a spoon; then put it into a saucepan with a good piece of butter, and a little salt; stir them well together for a minute or two, and then pour the sauce into a bason.

Sauce For Pheasants And Partridges

This is only good gravy put into the dish, and bread-sauce in a cup.

Sauce For Larks

Take a good piece of bread, and rub it in a clean cloth to crumbs; then throw them into a saucepan with butter : but observe that the butter must be melted before the crumbs arc put in. Stir them about till they are brown, and then throw them in a sieve to drain. Lay them round the larks.

Sauce For A Hare

Take a pint of cream and half a pound of fresh butter; put them into a saucepan, and keep them stirring till the butter is melted, and the sauce thick; pour the sauce into the dish.

Another Sauce For A Hare

Make some very good gravy, and thicken it with a little piece of butter roll'd in flour.

N. B. Some choose currant-jelly warm'd put in a cup, Others take half a pint of red wine, and a quarter of a pound of sugar, and set them over slow fire for a quarter of an hour.