Anchovy Butter

Strain essence of anchovy through a fine sieve, and knead it with fresh butter, or salt butter that you have kneaded in cold water previously, and it is ready for use.

Anchovy Sauce

Use butter without salt; if salty, work it in cold water. Set three ounces of butter in a saucepan on the fire, and melt it slowly; then add about two teaspoonfuls of essence of anchovy; stir a few seconds, and it is done. More anchovy may be used if liked. It is served in a boat.

Apple

Peel, quarter, and core four or six apples, and set them on the fire in a small saucepan, with two tablespoonfuls of water; stir now and then till done ; when done, mash through a fine colander; add a little sugar, and it is ready for use.

If found too thin, keep on the fire for some time. If too thick, add a little water.

Cranberry

Put a quart of cranberries in a saucepan and set it on a rather slow fire; stir occasionally till done; mash gently through a fine colander, or through a strainer; add a little sugar, and use.

Currant

Proceed as for a cranberry-sauce in every particular, except that it must be mashed through a strainer or through a towel.

Peach

Stone about a quart of peaches, and proceed as for apple-sauce for the rest.

Raspberry

Made the same as currant-sauce.

The five sauces above are served with roasted game.

Bechamel

Mix cold, and well together, in a tin saucepan, two ounces of butter and a tablespoonful of flour; then add a pint of milk, and set on the fire; stir continually, and when turning rather thick, take off; beat a yolk of egg in a cup with a teaspoonful of water; turn it into the sauce, and mix well again ; salt and white pepper to taste, and it is ready for use.

Blonde

Proceed exactly as for white sauce, using broth instead of water.

Bread

Take the soft part of half a ten-cent loaf of bread; break it in pieces, which put in a saucepan with a quart of good fresh milk, six pepper-corns chopped fine, and a little salt; set on the fire and boil five or six minutes, stirring the while; take off, mash through a strainer or a sieve, and it is ready for use.

A bread-sauce is really a very poor sauce. Its insipidity is concealed by the great amount of pepper that it contains.

Brown Butter, Or Beurre Noir

This is butter set on the fire in a frying-pan and left till it turns perfectly brown, then a few sprigs of parsley are dropped in it, fried half a minute, and it is ready for use.

It is sometimes used with vinegar, but in that case it is described in the receipts.

Caper

Mix well together, cold, in a small saucepan, two ounces of butter and a tablespoonful of flour; then add a pint of broth, set on the fire, stir, and when thickening, add capers to taste, whole or chopped; give another boil, take from the fire, add salt, the yolk of an egg beaten with a teaspoonful of water, mix and serve.