Green Sauce For Ducklings

Mix a quarter of a pint of sorrel-juice with a glass of broth or gravy; scald some green gooseberries, rub them through a sieve; add a little sugar and a small piece of butter. Set it on the fire and make it very hot. This is also very good for green goose.

Apple-Sauce

Pare, core, and slice as many apples as you require for your sauce; put them into a pipkin with two or three spoonfuls of water, and set them on a hot hearth, till they fall to pieces. Or they may be done au bain maree - i.e., set the pipkin in a vessel of boiling water to boil till they are done; then mash them well, and add a little brown sugar.

Bread-Sauce

Boil a good-sized onion cut in four, and some black peppercorns, in milk, till the onion is quite a pap, then strain the milk on to grated white stale bread-crumbs; cover it close, and let it stand for an hour; put it into a saucepan with a piece of butter rolled in flour; beat it well together over the fire, and serve.

Bread-Sauce

Boil the crumb of a French roll and a whole onion in half a pint of cream; add one ounce of butter and twelve peppercorns. When done take out the onion, beat up your sauce, and season with salt and pepper.

Sauce Poivrade

Take a bit of butter about the size of half an egg, two or three onions according to their size; cut in slices also carrots and parsnips; shred two cloves, a bay-leaf, a sprig of thyme and sweet basil, and a little flour. Put all together in a saucepan, and set it on the fire to brown; then put in a glass of red wine, a glass of water, and a spoonful of vinegar. Let it boil half an hour, strain through a sieve, and add a little salt and whole pepper. This is good for all game.

Sauce Au Petit Maitre

A glass of white wine, half a lemon cut in slices, a piece of crumb of bread chopped small, two teaspoon-fuls of salad oil, a bunch of parsley, two or three small onions, two cloves, a few leaves of tarragon, a clove of garlic, a little salt and pepper, and a glass of good broth. Put all in a stew-pan, set it on a gentle fire to boil for a quarter of an hour; remove the grease, strain through a sieve, and serve. This is good for either poultry or game.

Sauce A La Marquise

Take a handful of chopped bread-crumb, a piece of butter the size of half-a-crown, a tablespoonful of the best olive-oil, a shallot minced fine, some salt, whole pepper, and as much vinegar as will cover all. Put it into a stew-pan, and stir with a spoon over the fire till it boils. Good with all sorts of meat.

Green Sauce For Boiled Chicken

Take a teacupful of spinach-juice, add the juice of one lemon, two yolks of eggs beat up, and a teaspoonful of sugar. Just heat, and serve.

A Good Gravy For Game Or Fowl

Boil some veal gravy with pepper and salt, and the juice of a Seville orange and a lemon.

Onion-Sauce

Peel the onions and boil them tender; squeeze the water from them; chop, and add to them butter that has been melted rich and smooth with milk instead of water. Boil it up once. For boiled rabbits, shoulder of mutton, etc.