Hollandish Fish Sauce, (Warm)

Half a pint of the water the fish has been boiled in, one teaspoonful of flour, three yolks of fresh eggs, three ounces of fresh butter, one saltspoon-ful of salt, half a saltspoonful of pepper; four table-spoonfuls of my tomato catsup. Put the water into a saucepan and set it into a pan of boiling water over the fire and let it get hot, but not boiling. Mix the flour with a little cold water then beat the yolks and flour together and then stir them into the water, stir it until it is thick (but it must not boil) then take it off the fire and stir in the butter, then add the salt, pepper and last the catsup.

Mayonaise Sauce, For Fish Or Salad

Three yolks of hard boiled eggs; one yolk raw; four tablespoonfuls of olive oil; two teaspoonfuls of my made mustard; one teaspoonful of grated white onion; one salt spoonful of salt; half a spoonful of pepper; four tablespoonfuls of good vinegar. Slice the boiled yolks up fine into a porcelain bowl and mix the raw yolk with them. Then rub them together until they are fine and smooth; then put in the oil a little at a time, and rub it in with the back of the spoon. Then add the mustard, onion, salt and pepper, and last add the vinegar.

New Mayonaise Sauce, For Fish Or Salad

One gill of cider vinegar, two teaspoonfuls of my made mustard, two teaspoonfuls of grated white onion, one teaspoonful of salt, half a teaspoonful of pepper, six yolks of fresh eggs, two tablespoonfuls of olive oil, one gill of rich sweet milk; put the vinegar, mustard, onion, salt and pepper into a skillet over the fire and let it get hot but not boil; beat the yolks and oil together then stir in the milk and then stir it into the vinegar, stir it until it thickens but it must not boil. It can be used cold or warm.

Horse-Radish Sauce

One pint of beef broth, six tablespoonfuls of grated horse-radish, one tablespoonful of vinegar, one teaspoonful of pounded mace, two teaspoon-fuls of white granulated sugar, one teaspoonful of salt, one tablespoonful of fresh butter, two table-spoonfuls of crushed double baked rusk. Put the beef broth and horse-radish into a saucepan over a slow fire, then put in the vinegar, mace, sugar, salt and butter, crush the rusk with a rolling-pin and put them in last; let it cook slowly for fifteen or twenty minutes. To be served with beef or veal.

Oyster Sauce

One pint of oysters, half a pint of rich sweet milk, one tablespoonful of green parsley washed and cut fine, one even teaspoonful of crushed celery seed, one teaspoonful of flour, two yolks of fresh eggs, two ounces of fresh butter, one salt-spoonful of salt, half a saltspoonful of pepper. Put the oysters into a colander and let cold water run through them, then let them drain; put the milk, parsley and celery into a saucepan and set it into a pan of boiling water over the fire and let it get hot, but not to boil, mix the flour with a little cold milk, then beat the yolks and flour together and then stir them into the milk, stir it until it becomes as thick as cream, but it must not boil, then add the butter, and when it is melted, put in the oysters and as soon as they are fringed and swollen (they must not boil) take them off the fire and add the salt and pepper, then pour it into a sauce tureen. Serve with boiled turkey and chicken.

Drawn Butter Sauce

Four ounces of fresh butter; one teaspoonful of flour; one gill of hot water; one third of a tea-spoonful of salt. Mix the flour and one table-spoonful of the butter together in a tin cup; then stir in slowly the hot water and set the tin cup into a tin pan that contains a little boiling water. Stir it until it becomes thick or begins to boil. Then take it off the fire and stir in the remainder of the butter and of one third of a teaspoonful of salt.

Parsley Sauce

is made by putting two tablespoonfuls of chopped parsley into half a pint of drawn butter sauce.

Egg Sauce

Half a pint of drawn butter; two hard boiled eggs chopped up and one tablespoonful of parsley chopped fine. Beat the yolks of two fresh eggs with two tablespoonfuls of sweet milk and stir it in the drawn butter. Stir it until it is thick; then put in the hard boiled eggs, the parsley, and salt to the taste.

Caper Sauce

Caper sauce is made by stirring three table-spoonfuls of capers and two tablespoonfuls of cider vinegar into half a pint of drawn butter sauce. Then add salt and pepper to the taste.

Pickle Sauce

Take some small cucumber pickles that are made by my receipt; slice them thin and chop them up fine. Then put three tablespoonfuls of the pickles and two tablespoonfuls of cider vinegar into half a pint of drawn butter-sauce with salt and pepper to the taste and mix it well together.

Tomato Sauce

One pint of canned tomatoes, one tablespoonful of fresh butter, one tablespoonful of chopped white onions, one tablespoonful of flour, three table-spoonfuls of cider vinegar, half a teaspoonful of ground allspice, half a teaspoonful of ground cloves, half a teaspoonful of my made mustard, half a teaspoonful of salt, one quarter of a teaspoonful of ground black pepper. Fry the onions in the butter until they are soft, then stir in the flour and let it cook two minutes, then put in the tomatoes and all the other ingredients, stir them well together and let them boil fifteen minutes, then strain it through the gravy strainer into the sauce tureen.

Tomato Sauce

Put one tablespoonful of browned flour into a skillet and when it is hot put in two ounces of fresh butter and half a pint of beef broth, let it boil until it is as thick as cream, then stir in one gill of my tomato catsup.