Mushroom Gravy

Clean your mushrooms carefully; put them into a stew-pan with a piece either of bacon or butter; brown them over the stove till they stick to the bottom of the pan, then put in a little flour, and let that also brown; add a pint of broth, let it boil for two minutes, take it off the fire, and season with the squeeze of a lemon and a little salt.

Horseradish Sauce

Grate a stalk of horseradish very fine; to each table-spoonful of this add a teaspoonful of mustard, one of white sugar, and a little salt; add vinegar, a teaspoonful at a time, working it well till it comes to a proper consistency. The yolk of a hard-boiled egg worked in is considered an improvement by some cooks. For roast beef.

Sauce Appettssante

Mustard one large spoonful, a tablespoonful of sugar worked into it; two tablespoonfuls of Harvey sauce; a teaspoonful of shallot, elder, and chili vinegars, and a tablespoonful of claret or port wine. French mustard may be added or other vinegars, or the proportion of each varied to taste. Put the whole in a silver dish over a lamp. Put in your slices of meat of any kind, or hot or cold game; let it cook till very hot. This is excellent, and will revive and stimulate the most jaded appetite.

Sauce For A Grill

Half a pint of gravy, one ounce of butter well rubbed together with a tablespoonful of flour, a tablespoonful of mushroom ketchup, two teaspoonfuls of lemon-juice, one of made mustard, one of capers, half a one of whole back pepper, a very little grated lemon-peel, a teaspoon-ful of shallot vinegar, and one of essence of anchovy, and a few grains of cayenne pepper. Stir well together, simmer till very hot, and pour over your grill.

Sauce For Venison

To a pint of port wine add two pounds of moist sugar and a quarter of a pint of white wine vinegar. Boil it about twenty minutes. Good with stewed venison or hash.