206. Vegetable Sauce

Take equal quantities of ripe tomatoes and young ochras; chop the ochras fine, skin the tomatoes, and slice an onion. Put all into a stew-pan, with half an ounce of butter, salt and pepper to the taste. Stew it very slowly. When the vegetables are tender serve it.

With cold meat this sauce is very good.

207. Tomato Mustard

Cut a peck of tomatoes in small pieces, boil them till tender. Rub them through a sieve to extract the pulp, which put on and boil until nearly dry. Then add one table spoonful of cayenne pepper, one table spoonful of black pepper, one tea spoonful of cloves, two table spoonsful of mustard seed, and two table spoonsful of salt. Boil the whole a few moments, and when cold bottle it and cork it tightly.

If this should not be quite salt enough, a little more may be added before it is boiled the last time.

Put a table spoonful of sweet oil on the top of each bottle before it is corked, to exclude the air.

208. Egg Sauce

Boil half a pint of milk, and stir into it as much flour mixed with cold water as will thicken it. Then take it off the fire, and beat in gradually three ounces of butter; add a little salt. Boil two eggs hard; chop them finely, and add them to the milk and butter.

This sauce is used for boiled chicken or fish.

209. Drawn Butter

Boil half a pint of milk, and stir into it as much wheat flour mixed with cold milk, as will thicken it. Take it off the fire and beat in gradually three ounces of butter. Add a little salt.

This is poured over asparagus and some other vegetables.

210. Onion Sauce

Peel the onions, put them on to boil in equal portions of milk and water, but no salt, as it will curdle the milk. When soft, drain them in a colander, put them in a pan, chop them up finely, and add butter, pepper and salt to the taste. Onions for sauce ought to be white.

211. Mint Sauce

Choose some young mint, pick and wash it; chop it very fine, and pour on enough vinegar to wet it. To every gill of vinegar allow two gills of brown sugar.

The sugar should be dissolved in the vinegar, then poured on the mint.

212. Mushroom Sauce

Peel and wash a quart of mushrooms, put them in a stew-pan, with a little salt, pepper, and two ounces of butter. Cover the stew-pan, and simmer them slowly till they are tender. Mix smoothly one tea spoonful of flour with a gill of cream, stir this into the mushrooms, let them boil once, and serve them.

Mace, nutmeg, and cloves may be stewed with this sauce, if spices are preferred.

213. Parsley Sauce

Make some drawn butter, (see No. 209,) and whilst it is warm stir into it some parsley finely chopped.

214. Caper Sauce

Make a half-pint of drawn butter, (see No. 209,) and into this stir half a wine-glass of capers with two table spoonsful of vinegar.

215. Haslet Sauce

(For roast Pig.)

Put on the feet and liver of the pig with just enough water to cover them, with a little salt. Let them stew slowly, when the feet are tender take them up, cut them in two or three pieces, but do not take out the bones; chop the liver, return it and the feet to the liquor they were boiled in; set the stew-pan over the fire, add pepper, salt and sweet-marjoram to the taste. Roll a piece of butter in flour, and stir in to thicken the gravy, add two glasses of port wine and serve it hot.

Any kind of spice may be added.

216. Horse Radish Sauce

Grate a stick of horse-radish, mix with it as much vinegar as will cover it, and a tea spoonful of sugar, with a little salt.

This is generally eaten with roast beef or cold meat.

217. French Tomato Sauce

Peel your tomatoes and cut them in small pieces. Make a dressing for six tomatoes of a table spoonful of sweet oil, one table spoonful of vinegar, half a tea spoonful of common mustard, or one tea spoonful of French mustard, cayenne pepper and salt to the taste. Pour this dressing over the tomatoes, stir them well and serve them.

Tomatoes may be dressed as cucumbers, and make a very good sauce for cold meat.

218. Oyster Sauce

Cut off the beards and boil them with the liquor with a bit of mace and lemon peel. In the mean time throw the oysters in cold water and then drain them; strain the spice from the liquor, put it into a sauce-pan with the oysters, with two ounces of butter rolled in flour, and a gill of rich milk or cream. Let it boil once, squeeze in a little lemon juice, and serve it hot.

219. Tomato Sauce

Wash a dozen tomatoes, cut them in pieces but do not skin them. Put them in a stew-pan with salt, cayenne pepper, one tea spoonful of whole allspice, half a dozen cloves, and four or five blades of mace. Stew them slowly till they are Soft, pass them through a sieve to remove the skins and spice; put them back in the stew-pan, let them boil five minutes, then add two ounces of butter rolled in half a tea spoonful of flour, let it boil once, then serve it.