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.
Cut the Eels, and soak them, as in the last Receipt; adding all Sorts of Roots, and three or four Tara-gon Leaves, instead of the Faggot and Laurel; skim it well, and sift it for use.
Sturgeon Sauce is made after the same Manner: Pike Sauce the same as the Carp.
Put into a Stew-pan a few Slices of Ham, a few Mushrooms, two Shallots, two Cloves, a Laurel Leaf, and a Bit of Butter; soak all together till it begins to take Colour; add a little Flour and Milk, or Cream; simmer half an Hour, and sift it in a Sieve: You may add scalded Parsley chopped very fine.
Scald green Goosberries and Fennel; chop the Fennel very fine, take a Bit of Butter rolled in Flour, Pepper and Salt, and add a little Veal Gravy, to reduce it to the Consistence of a white Sauce.
IF you want it hot, slice two Onions and fry them in Oil; when they begin to colour add a Glass of white Wine, as much Broth, two slices of Lemon, first peeled, two Cloves of Garlick, a Laurel Leaf, Thyme, Basil, and two Cloves; boil a Quarter of an Hour, and sift in a Sieve; add a chopped Anchovy and Capers, a Spoonful of Mustard, or Horse-radish reduced to a Marmalade, Pepper and Salt: Warm without boiling.
This Sauce is made cold, with chopped Parsley, Chibol, Shallots, a Clove of Garlick, Anchovies and Capers, a Spoonful of Mustard, or Horse-radish scraped very fine, a Spoonful of Oil, Vinegar, Pepper and Salt.
Take a Bit of Butter, with sliced Onions, Bits of Carrots, Parsneps, half a Parsley Root, two Cloves of Garlick, a Laurel Leaf, and two Cloves: soak all together till it takes Colour; then add some Cullis, half a Glass of Vinegar and Broth, Salt and coarse Pepper; boil it to the Consistence of Sauces, skim it, and sift it through a Sieve.
Soaka Slice of Ham over the Fire; when it catches a little mince it very fine, and put it into the same Stew-pan with chopped Mushrooms, Parsley, Chibol, and two Shallots; add a Glass of white Wine, as much Consomme, a little Salt and coarse Pepper: simmer it to a Sauce Consistence, skim it well, and add a pounded Anchovy.
According to the Quantity of Sauce wanted, cut very thin Slices of Fillet of Veal, Ham, Beef, Carrots, Parsneps, Parsley - Roots, Onions, Turneps, Celery, Leeks, of each a proper Quantity, so as not to overcome each other in Flavour; put all together in a small Soup-pot, upon a few Slices of Lard; stop it well, and put it on an Ashes Fire to soak some Time; then add a little white Wine, and as much Broth; Put your Pot into another to simmer for about four Hours; sift this Sauce in a Lawn Sieve, to use for what you please.
Fry two or three Onions sliced in Oil till they take Colour, then add Broth, two Spoonfuls of Cullis, chopped Mushrooms, a Clove of Garlick, two of Spices, and a little Vinegar; boil for half an Hour, to reduce it to the Consistence of a Sauce; skim it well, and sift it.