Quir's Fish Sauce

Half a pint of walnut pickle, half a pint of mushroom pickle, six anchovies pounded, six others whole, a glass of white wine, three blades of mace, and half a tea-spoonful of cayenne: let it stand a fortnight or longer, and strain into small bottles for use.

Quirt's Game Or Meat Sauce

Put two ounces of butter into a stewpan, with two onions, two eschalots, and a clove of garlic sliced ; the outward parts of a carrot and parsnip, a bay-leaf, thyme, basil, and two cloves : shake overthe fire till it begins to colour, and add a dust of flour, a glass of port, half a pint of strong stock, and a spoonful of vinegar : boil half an hour; skim off the fat, strain through a tamis, and season with cayenne and salt: boil again, and strain over the meat.

Egg Sauce

Shred hard-boiled eggs very fine, and add them to butter melted in a little good cream.

Sauce For Fish Pies (With Cream)

Having chopped an anchovy very small, dissolve it in half a gill of veal stock ; to these add a gill of good cream, and a little passing; let them simmer till quite hot, and pour in through a funnel.

Keeping Fish Sauce

Take a gill of mountain wine, a pint of port, half a pint of walnut ketchup, a gill of walnut pickle, twelve anchovies and their liquor, the rind and juice of a fine lemon, six eschalots shred small, three ounces of grated horse-radish, two tea-spoonsful of made mustard, three blades of mace, three cloves, cayenne and salt: let these all boil till half consumed ; strain through a tamis, and when cold, put in small bottles corked and sealed.

Sauce For Fish Pies (Without Cream)

Take equal quantities of Lisbon wine, vinegar, oyster liquor, and mushroom ketchup; with these, boil a chopped anchovy till dissolved: strain through a tamis, and pour into the pie.

Essence Of Anchovies

Take one pound of anchovies; put them into a stewpan with two quarts of water, two bay-leaves, a little whole pepper, scraped horse-radish, a sprig of thyme, two blades of mace, six eschalots shred small, a gill of port wine, a gill of mushroom ketchup, and half the rind of a lemon : boil for half an hour, strain through a tamis,and when cold, put the essence into small bottles, corking them well, and keeping them in a dry place.

Fennel Sauce

Take green fennel, mint, and parsley, a little of each; wash them clean, and having boiled them tender, chop all fine; add them to butter melted with a little cream, and when quite hot, add two spoonsful of green gooseberries scalded and pulped through a sieve: serve immediately, as the herbs lose their colour by standing in the butter.

Lobster Sauce

Take the meat and spawn of a large lobster, and having cut it into small pieces, pound it in a marble mortar, and rub through a tamis cloth : melt a pound of fresh butter with half a pint of good cream, in this put the pulp, and thicken with a passing: when it simmers, season with essence of anchovy, lemon juice, cayenne and salt.