Crab Sauce

May be prepared as above directed for lobsters; the inside being pounded with the meat.

Oyster Sauce, For Fish

Having blanched the oysters, strain, and preserve their liquor: wash, drain, and beard them; putting them into a stewpan with fresh butter, and their liquor (free from any sediment): let them warm, when add a passing; let these simmer, stirring one way with a wooden spoon, and season with cayenne, salt, essence of anchovy, a little lemon juice, apd a spoonful of mushroom ketchup.

Oyster Sauce (White), For Fish

Blanch large oysters till half done, strain and preserve the liquor: beard, wash, and drain the oysters; and put their liquor free from sediment into a stewpan with two ounces of fresh butter, half a pint of good cream, a bit of lemon peel, and a blade of mace; set it on the fire, and when nearly boiling, mix a passing to thicken it: season with cayenne, salt, and lemon juice, and strain through a hair sieve upon the oysters previously put into another stewpan: let them simmer gently five minutes.

Oyster Sauce, For Steaks

Blanch a pint of oysters, and having preserved their liquor ; wash, beard, and drain them, putting their liquor (free from sediment, into a stewpan with a spoonful of soy, and ketchup : to these add a gill of coulis, a bit of horse-radish, and a quarter of a pound of fresh butter: when near boiling thicken with a passing, season with cayenne, salt, and lemon juice: strain through a sieve to the oysters, and stew gently five minutes.

Shrimp Sauce

Having picked, washed, and drained the shrimps, put their shells into a stewpan, with a gill of water and a blade of mace: let them simmer till all the flavour is extracted from them; and strain the liquor through a sieve into another stew-pan containing fresh butter, anchovy essence, lemon juice, cayenne, and salt: shake in a sufficient quantity of flour to thicken, bring it to boil, and skim it: put in the shrimps, and let them simmer five minutes.

Anchovy Sauce

Having put half a pound of fresh butter into a stewpan, with three spoonsful of essence of anchovy, of mushroom and walnut ketchup, each a spoonful ; soy, a tea-spoonful ; juice of half a lemon, cayenne, and passing, to thicken; boil together, and skim clean.

Celery Sauce (Brown)

Having cut celery heads three inches long, blanch them, and drain off the water ; adding a sufficient quantity of stock to boil them in till tender: when the liquor is nearly reduced, add coulis well seasoned, and simmer till hot.

Celery Sauce (While)

Proceed as above till the celery is tender; and add ben-shamelle.

Carrot Sauce

Having cut the red part of a large carrot into small dice, boil in stock till it comes to a glaze ; then add couiis.

Chervil Sauce

Pick a large handful of chervil leaves, and having put them into a stewpan with stock ; stew till the stock is almost reduced: add couiis sufficient for the quantity, a little madeira, lemon juice, and a dust of sugar.