This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Pounda Handful of Parsley, and put it in a Stew-pan in good Cullis, sufficient for the Quantity of Sauce you want; simmer it a Quarter of an Hour, and sift it in a Sieve; then add some Butter rolled in Flour, make a Liaison, and lastly add a Lemon Squeeze.
Mix some good Consommee with a Glass of white Wine, and simmer it a Quarter of an Hour; add to it chopped Civet, a Bit of Butter rolled in Flour, with coarse Pepper and Salt; then add a Lemon Squeeze.
Boil Slices of large Onions in two Spoonfuls of Oil for a Moment; then add a Faggot of Parsley, Chi-bol, a Laurel Leaf, three of Taragon, sweet Basil, three Cloves of Garlick, three Cloves of Spices, a few Slices of Lemon, first peeled, two Spoonfuls of Cullis, and a little Broth; simmer these on a slow Fire for half an Hour, skim the Sauce, and sift it for use.
Soak four or five sliced Onions in two Spoonfuls of Oil, two of Cullis, and two of white Wine, with two Cloves of Garlick; simmer it an Hour, skim off the Fat, and sift the Sauce in a Sieve, then add chopped Parsley and Fennel, coarse Pepper and Salt: Boil a Moment before using.
Chop an Anchovy, Capers, seven or eight green Rocamboles, simmer them on the Fire with a little Consomme, Salt, Pepper, grated Nutmeg, and Butter rolled in Flour: When ready, add a Lemon Squeeze, or a Spoonful of Verjuice.
Cut small Slices of Veal, Lard, and Ham, scald them, and cut a Chicken in two, add two or four Shallots, and soak these until they be ready to catch; then add a Glass of Champaign, and as much Cullis, with a Spoonful of good Oil; simmer it for an Hour and a Half, skim it very clean, and lift it.
One single Clove of Garlick, one of Cloves, two Slices of peeled Lemon, coarse Pepper and Salt, chopped Parsley, two Spoonfuls of Cullis, a little Broth, a Bit of Butter rolled in Flour; soak these for a Quarter of an Hour, then take out the Lemon and Garlick, and serve with what you please.
Roll a Bit of Butter in Flour, put it in a Stew-pan, with some good Consommee, Pepper, and Salt: Add a Lemon Squeeze when ready to serve.
Doll a Bit of Butter in Crumbs of Bread, three Shallots chopped with Parsley, a small Quantity of good Broth, and as much white Wine; boil a short Time; when ready, add a Lemon or Orange Squeeze.
Chop five or six green Chibols, mix in a little Verjuice or Vinegar, Pepper,. Salt, and a little Water; warm it, and serve in a Sauce Boat. It may also be served cold.
Pound green Grapes, and sift them; chop two or three green Shallots, and add Pepper and Salt, with a Spoonful of Oil; serve in a Boat.
 
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