French Olive Sauce

Stone the olives, and stew in veal stock till tender, and the liquor nearly reduced; season with cayenne, salt, and lemon juice.

Sweet Sauce For Venison, Mutton, Etc

Take half a gill of coulis, two spoonsful of vinegar, a gill of port wine, an onion boiled and rubbed through a sieve, a little pounded cinnamon, and lump sugar to the palate • let the whole boil, and serve hot.

Truffle Sauce For Turkeys, Etc

Having cleaned and pared green truffles, put them into a stewpan with a pint of beef stock, and stew them gently: when the liquor is almost reduced, add a well seasoned coulis, and serve hot.

Sauce For Wild Ducks, Etc

Take a gill of stock, the same of port wine, two eschalots shred, a blade of mace, a little grated nutmeg, cayenne, and salt: let these simmer ten minutes, and strain through a tamis.

Stock Sauce

Take a quart of white wine, the juice of two lemons, and put them into a stone jar: take five large anchovies, some whole Jamaica pepper, ginger sliced, mace, cloves, lemon peel, sliced horse-radish, a faggot of sweet herbs, a few sliced eschalots, two spoonsful of capers and a little of the liquor ; and having tied these all loosely in a muslin bag, put into the jar with the wine, stop it close, and set it in a kettle of hot water for an hour, and keep in a warm place. In a month this sauce will be fit for use, and a spoonful is a great improvement to any other sauce.

Sauce For Roast Meat

Wash an anchovy very clean, and put to it a glass of red wine, a little strong stock, grated nutmeg, an eschalot chopped, and the juice of a Seville orange; let these stew gently five minutes, and strain to the gravy that runs from the meat.

Sauce For Pies

Take someveal stock, one anchovy, a bunch of sweet herbs, and a little mushroom liquor; boil for a few minutes, and thicken with butter rolled in flour; add half a glass of claret, and pour through a funnel into the pie.

Lemon Sauce {'white).

Pare a lemon, and having cut it into slices, pick out the seeds, and chop very small; boil the liver of a fowl, and with a spoon rub it through a sieve; mix these in a little veal stock, and add a liaison (see Sauces) : season with white pepper and salt.

Mushroom Sauce

Having chopped some pickled mushrooms, add three spoons-ful of veal stock, salt, and grated nutmeg; let them simmer a few minutes, and add. melted butter.

Parsley Sauce

Take some parsley seed, and having bruised it, tie it in a linen rag, and boil ten minutes in a saucepan with half a pint of water : take out the seed, and reserve the water. Take as much of the water as is wanted, and to it add butter and flour ; melt together, and add a little finely chopped spinach.

Sauce For Cold Chicken, Partridge, Or Veal

Two anchovies boned, washed, and chopped; shred parsleys small onion or eschalot chopped; white pepper, oil, vinegar, mustard, mushroom and walnut ketchup: mix well together.