Sauce Au Reverend, Gras Ou Maigre, The Parson's Sauce

Chop Lemon-peel very fine, with two or three pickled Cucumbers, a Bit of Butter, Salt, and coarse Pepper, a little Flour, with two Spoonfuls of Cullis, and make a Liaison on the Fire, without boiling.

Sauce A La Milanoise - Milanes'e Sauce, (from A Principality In Italy, So Called)

Slice two or three Onions, put them into a Stew-pan, with a few small Bits of Ham, a Clove of Garlick, two of Spices, a Laurel Leaf, scalded Parsley, and two Spoonfuls of Oil; let it catch on the Fire; then put to it a Glass of white Wine, and as much Cullis; simmer it some Time, Skim it well, and sift it in a Sieve.

Sauce A L'orange. Orange Sauce

Soak Slices of Veal, Ham, Onions, and Roots; let it catch; add a small Quantity of Broth and Cullis; simmer it on a slow Fire, skim it, and sift it in a Sieve; then add Orange Peel chopped, and squeeze in two Oranges; add alsoa Bit of Butter, and coarse Pepper; warm it without boiling.

For Meager, take Fish Broth, a chopped Anchovy, Pepper, and a little Salt; rather more Butter rolled in Flour, and the same Quantity of Orange Peel and Juices.

Sauce Au Canard - Duck Sauce

Mix two Spoonfuls of good Cullis with as much Veal Gravy, Pepper, and Salt; squeeze in a Lemon or two, and warm it without boiling.

Sauce A L'echalotte. Shallot Sauce

Boil five or six Shallots well chopped, in good Veal Gravy, with Pepper and Salt; serve it up in a Boat. This requires but a very short Time to simmer.

Sauce Au Bled Verd. Green Wheat Sauce

Simmer a Crust of Bread in a little Broth, with half a Spoonful of Vinegar, and add a Clove of Gar-lick; scalda Handful of Green Wheat, and squeeze the Water out very well; pound it, and add the Juice to your Sauce, and sift it all together in a Stamine; make a Liaison with some Consommee, Pepper and Salt.

Sauce A La Reine, Queen's Sauce

Slmmer Crumbs of Bread in good Cullis, until it is quite thick; take it off the Fire, and add a few sweet Almonds pounded, two hard Yolks of Eggs, and a Breast of Fowl roasted, all pounded very fine; boil a sufficient Quantity of Cream for your Sauce, and sift it all together in a Stamine; add Pepper and Salt, and warm it without boiling.

Sauce D'acide. Acid Sauce

Pound three hard Yolks of Eggs, one Anchovy, with a Pinch of fine Spices and Salt, half a Glass of Vinegar, and Butter rolled in Flour; add a little Veal Gravy, (or Onions, if for Meager); make a Liaison as for a white Sauce.

Sauce A La Becasse - Woodcock Sauce

Take the Bones of roasted Wood-cocks, pound them and the Livers, put them into a Stew-pan with two Spoonfuls of Cullis, and as much red Wine; reduce it to a Sauce Consistence, and sift it in a Sieve: When ready, add Pepper and Salt, and squeeze in one or two Oranges.

Sauce Au Truses - Truffle Sauce

Chop three or four Truffles, put them into a Stew-pan with two Spoonfuls of Consomme, two of Gravy, (Meagre or Meat)a Faggot of Parsley, Chibol, half a Clove of Garlick, coarse Pepper and Salt; sim-mer it to the Consistence of a Sauce, and take out the Faggot before using.