Spanish Receipt For A Tomato-Sauce To Keep

Boil white sugar, in the proportion of an ounce to each tomato, until it becomes candied; add a fourth part of the quantity of tomatoes you have of onions, and when they begin to colour put in the tomatoes; season with salt, pepper, a few cloves, and a little nutmeg. Boil the whole over a very quick fire; when sufficiently thick, strain it through a hair sieve. Set it on the fire again immediately, and boil till it is very thick. Put it into jelly-pots; cover with two papers, the first one oiled, and keep in a cool dark place. This may be made in the same manner, but omitting the onions.

Sauce Piquante

Put into a stew-pan three or four slices of ham, three shallots cut small, a few peppercorns, and four wineglasses of sherry. Let it simmer for twenty minutes, then add about half a pint of cullis. Let it stew a quarter of an hour longer; skim it well; season to your taste with salt and pepper, and strain through a fine sieve. Good with various entrees, kromeskies, etc.

Relishing Sauce For Broiled Bones, Chicken, Or Fish

Put a tablespoonful of chopped onions into a stew-pan, with one of chili vinegar, one of common vinegar, three of water, two of mushroom ketchup, two of Harvey's sauce, and one of anchovy. Add to it a pint of melted butter; let it simmer till it- adheres to the back of the spoon; add half a teaspoonful of sugar, and it is ready for use.

Sauce Au Jus D'Orange

Put half a glass of good stock in a stew-pan, and the same of brown gravy, a Seville orange peel grated, a piece of butter mixed with flower about half the size of an egg, and a little salt and pepper. Set it on the stove, and when it thickens, squeeze in the juice of a Seville orange. This is good for wild duck, game, and poultry.

Sauce For Wild Ducks

Four tablespoonfuls of gravy, two of Harvey sauce, two spoonfuls of mustard, a quarter of a lemon squeezed, four small wineglassfuls of port wine, half a saltspoon of cayenne pepper. Make it very hot, and serve.

Sauce For Teal Or Wild Fowl

A small onion and a shallot chopped fine, four or five leaves of sweet basil, and the peel of a lemon shred small, put into half a pint of gravy. Let this boil five minutes; strain, and add a spoonful of salt, half a one of cayenne pepper, a few drops of shallot vinegar, the juice of a lemon, and a glass of port wine. Serve it very hot.

Sauce Royal

Boil for four or five minutes six shallots in a table-spoonful of sweet oil; add half a pint of sauce tournee (No. 85), a glass of white wine or champagne; strain it and stir in two tablespoonfuls of cream.

Sauce A La Reine

Pound the breast of a fowl very fine; add to it a pint of bechamel (No. 84) and half a pint of cream, a little salt, and a few drops of lemon-juice.

Lemon Sauce For Boiled Fowl Or Rabbit

The inside of one lemon peeled, and the pips removed, cut in dice; the liver of the fowl or rabbit minced, half a pint of bechamel or melted butter. Season with salt; add a little minced parsley for rabbit, or tarragon for the fowl. Boil on a slow fire.