698. Cold Horseradish Sauce

Chop up some parsley, chervil, shalots, a clove of garlic, capers, and anchovies; to these add a spoonful of horseradish scraped very fine, a spoonful of oil, vinegar, pepper, and salt.

699. Italian Sauce

Put some good brown sauce in a stewpan, add to it some chopped, prepared mushroom, some chopped parsley and shalot, the juice of a lemon, a little sugar, pepper, and salt, boil it for a few minutes.

700. Lamb Sauce

Roll a piece of butter in bread crumbs, shred parsley, and shalots, and boil it in a little stock and white wine, equal quantities, a few minutes are sufficient, squeeze in a little lemon or orange juice.

701. Lemon Sauce, White, For Boiled Fowls

Put the peel of a small lemon cut very thin into a pint of sweet rich cream, with a sprig of lemon, thyme, and ten white peppercorns. Simmer it gently till it tastes well of the lemon, then strain it and thicken it with a quarter of a pound of butter rubbed in a dessertspoonful of flour, boil it up; then pour the juice of the lemon strained into it, stirring well; dish the fowls, and then mix a little white gravy quite hot with the cream, but do not boil them together; add salt according to taste.

702. Lemon Sauce For Boiled Fowls

Cut small slices of lemon into very small dice, and put them into melted butter, give it one boil, and pour it over boiled fowls.

703. Lemon Sauce

Pare a lemon and cut it into slices, take out the seeds, and chop it small, boil the liver of a fowl, and bruise it: mix these in a little gravy, then melt some butter, put in the liver, and add a little of the peel chopped fine.

704. Liver Sauce

Take the livers of poultry or game, chop them very small with parsley, scallions, tarragon leaves, and shalots; soak them in a little butter over the fire, and then pound them, add cullis stock, pepper and salt. Give the whole a boil with two glasses of red wine, coriander, cinnamon, and sugar, reduce and strain it, thicken with a bit of butter rolled in flour, serve it in a sauce boat.

705. Liver Sauce For Boiled Chickens

Boil the livers till you can bruise them with the back of a spoon; mix them in a little of the liquor they were boiled in, melt some butter very smooth and put to them, add a little grated lemon peel, and boil all up together.

706. Liver And Parsley Sauce

Wash the liver, which should be quite fresh, of a fowl or rabbit, and boil it for ten minutes in five tea-spoonfuls of water, chop it fine, pound it or bruise it in a small quantity of the liquor it was boiled in, and rub it through a hair sieve; wash about one third its bulk of parsley leaves, boil them in a little boiling water with a little salt in it, lay it on a sieve to drain, and chop it very fine, mix it with the liver, and put it to a quarter of a pint of melted butter, and warm it up; do not let it boil.

707. Oyster Sauce for Entrees

Blanch the oysters in their own liquor, then make a white roux, to which add a few small onions, mushrooms, parsley, and scallions; moisten with some of the oyster liquor, and a ladleful or two of consomme, set it on a brisk fire, and when reduced add a pint of cream, season it, let the sauce be tolerably thick, strain it through a sieve, put in the oysters, and use it with those articles where it is required, such as fowl, turkey, and chicken; if served with fish, essence of anchovies must be added to the above ingredients.