690. Fennel Sauce

Take as many branches of green fennel as you may require; pick and wash it in the same manner as parsley; chop it very small, scald and then lay it on a sieve to cool; put two spoonfuls of veloute, and the same of butter sauce into a saucepan, make them quite hot, take care to stir it well that they may be properly mixed, rub the fennel in a little butter, and then throw it into the sauce; mix it in thoroughly, and season it with salt, pepper, and nutmeg.

691. Fresh Pork Sauce

Cut two or three good sized onions into slices, and fry them lightly, then add two spoonfuls of cullis, a little broth, a few mushrooms chopped, a clove of garlic, vinegar, and spice; let it boil half an hour, reduce to a proper consistence, skim and strain it.

692. Garlic Sauce

Three or four garlics, divided and boiled in a little white vinegar and white stock, with a small piece of lean ham; when reduced, strain it off, and add either white or brown sauce to the liquor; season with salt, pepper, and sugar; leave out the vinegar.

693. Garlic Sauce

Take two cloves of garlic, and pound them with a piece of fresh butter about the size of a nutmeg, roll it through a double hair sieve, and stir it into half a pint of melted butter or beef gravy, or make it with garlic vinegar.

694. Gooseberry Sauce

Take two handfuls of half ripe gooseberries, open them, and take out the seeds, blanch them in a little salt and water, and drain them; put two spoonfuls of veloute, and the same of butter sauce into a saucepan, mix them together well, and heat them, throw in the gooseberries, stir them well, season the sauce according to taste, with salt, pepper, and nutmeg; this sauce is eaten with boiled mackerel; fennel may be added or not at pleasure.

695. Ham Sauce

When a ham is almost done with, pick all the meat that remains from the bone, leaving out any rusty part; beat the meat and bone to a mash with the rolling-pin, put it into a saucepan with three spoonfuls of gravy, set it over a slow fire, and keep stirring it all the time to prevent its sticking to the bottom; when it has been on some time put to it a small bundle of sweet herbs, some pepper, and half a pint of veal gravy, cover it up, and let it stew over a gentle fire, when it has a good flavour of the herbs, strain off the gravy. A little of this is an improvement to all gravies.

696. Fine Sauce Of Herbs

Work up a piece of butter in some flour, melt it, and then put to it the following herbs: - shred parsley, scallions, tarragon, borage, garden cress, chervil; boil them all together for about a quarter of an hour, add a glass of stock, and serve it very hot.

697. Hot Horseradish Sauce

Slice two onions and fry them in oil, and when they begin to colour, put them into a saucepan with a glass of white wine, the same of broth, two slices of lemon peeled, two cloves of garlic, a bay leaf, thyme, basil, and two cloves, boil these a quarter of an hour, and then strain it; add capers and an anchovy chopped, pepper, salt, and a spoonful of horseradish boiled to a pulp, warm the whole without boiling.