Gravy For Poultry, Meat, And Steaks

Cut slices of lean beef, lean ham, and veal; pare onions, turnips, carrots, and celery; cut them small, adding a faggot of parsley and thyme, a little mace and whole pepper, and a few spoonsful of water : having put them into a stewpan, sweat them over a gentle fire, till the liquor is of a light brown: add stock, and a little browning, season with salt, and let it simmer till the meat is thoroughly done; strain through a tamis, and when cold, skim off the fat.

Green Sauce, For Green Geese, Ducklings, &E

Wash sorrel, and having bruised it in a marble mortar, strain the juice through a tamis: add a little loaf sugar, the yolk of an egg well beaten with it, and a spoonful of vinegar to every gill of the juice; let it barely simmer, stirring with a wooden spoon, and.serve.

Or having picked green spinach, wash and bruise it in a mortar, and strain the liquor through a tamis : to every gill of the juice, add a little lump sugar, the yolk of an egg, and two table-spoonsful of the pulp of gooseberries rubbed through a sieve : let them simmer, etc. as above.

Bread Sauce, For Game, Turkeys, Etc

Soak grated bread in half a pint of milk or cream ; add a small onion; set them over the fire, stirring with a wooden spoon till all the milk is taken up: take out the onion, add two ounces of fresh butter, white pepper and salt to the palate ; beat all very fine, and serve hot.

Essence Of Ham For Sauces

Take four pounds of raw but lean Westphalia bam ; put it into a stewpan with a little water, six peeled eschalots, and two bay-leaves : cover the pan closely, and simmer till three parts done; add two quarts of water, and boil till tender : strain through a fine sieve, and when cold skim off all the fat: return it into a clean saucepan, and when warm, clear it with whites of eggs : strain through a tamis; return it into a stew-pan, and boil till reduced to a pint: when cold, put it into small bottles, and cork them close.

Liaison Or Leason, For Fricassees, Etc

Take the yolks of four eggs, half a pint of cream, and a little salt, mixed well together : simmer, and mix as directed in the different receipts.

Lemon Sauce For Fowls, Etc

Having pared two lemons, cut them into very small pieces of the shape of dice; and take the liver and scalded parsley chopped fine: put them into a stewpan, adding boiling ben-shamelle and a little melted butter : simmer for a minute or two.

Marinate

Take a little stock, salt, whole pepper, vinegar, onions sliced, a clove of garlic, a few bay-leaves, and a little thyme : boil all together, and strain through a tamis.

Onion Sauce

Having boiled the onions, take off two coats from the out-sides; chop the remainder quite smooth, and add them to fresh butter melted with a little good cream: season with salt and white pepper, and simmer till quite hot.

Queen Sauce Of Chicken

To half a pint of boiling veal stock, add two ounces of grated French bread, two ounces of Jordan almonds blanched and pounded very fine; also the yolks of two hard-boiled eggs, and the white meat of a fowl cut and pounded ; let these all simmer, and rub them through a tamis : add a little cream and season to the palate, making it quite hot when put over the chickens, etc,