708. Lobster Sauce

Pound the coral, pour upon it two spoonfuls of gravy, strain it into some melted butter, then put in the meat of the lobster, give it all one boil, and add the squeeze of a lemon; you may if you please add two anchovies pounded.

709. Lobster Sauce - Another Receipt

Put the spawn of a lobster into a mortar with a bit of butter, and well pound it, then rub it through a fine sieve, put some butter sauce into a stewpan, and the spawn of the lobster; set it on the fire till it is very hot, and looks quite smooth and red, if not smooth, pass it through a tammy; then put in the meat of the lobster cut into small dices, make it very hot, squeeze in a little lemon juice, and serve.

710. Lintels

Proceed as for the former sauce, be careful you do not mash them.

711. Mint Sauce

Take some nice fresh mint, chop it very small, and mix it with vinegar and sugar.

712. Maitre D'Hotel Sauce, For Fish

Have some parsley finely chopped, and a small shalot, put them in a stewpan with a small piece of butter, sweat them over the fire, dry up the butter with flour, then add some of your best stock, or white sauce, with a little ham; pass it through the tammy, season the last thing with lemon, a dust of sugar, cayenne pepper, and salt, and if you have any fish stock you will reduce it down and add it to it.

718. Orange Sauce

Put into a stewpan half a glass of stock, the same of gravy, a slice of ham, some small pieces of orange peel, about half an ounce of butter rolled in flour, salt and pepper; simmer these over the fire, till thick, and then add the juice of an orange.

719. Orange Bitter Sauce

Pare two bitter oranges very thin, blanch the rinds, and then put them into a rich espagnole reduced; add a small piece of sugar, and season it well; just before serving squeeze in the juice of one of the oranges and part of a lemon.

720. Orange Gravy Sauce

Put half of veal gravy into a saucepan, add to it half a dozen basil leaves, a small onion, a roll of orange or lemon peel, and let it boil for a few minutes, and strain it off; put to the clear gravy, the juice of a Seville orange or lemon, half a tea-spoonful of salt, the same quantity of pepper, and a glass of red wine, serve it hot; shalot and cayenne may be added.

721. Onion Sauce

The onions must be pealed, and then boiled till they are tender, then squeeze the water from them, chop them, and add butter that has been melted, rich and smooth, with a little good milk instead of water; give it one boil, serve it with boiled rabbits, partridges, scrag or knuckle of veal, or roast mutton; a turnip boiled with the onions draws out the strength.

722. Brown Onion Sauce

Peel and dice the onions, some put an equal quantity of cucumber and of celery, into a quart stewpan, with an ounce of butter; set it over a slow fire, and turn the onion about till it is slightly browned, then gradually stir in half an ounce of flour, add a little broth, and a little pepper and salt, boil up for a few minutes; add a table-spoonful of claret, or port wine, and mushroom ketchup; you may add, if you think proper, lemon juice or vinegar, and rub it through a tammy or fine sieve.