Aristocratic Sauce

Mix one pound of anchovies, and about one-half teaspoonful each of cloves, mace and Jamaica ginger with one pint of juice that has been pressed from some green walnuts and permitted to settle, put them into a saucepan, and boil them until the anchovies are dissolved, strain the boiled liquor into another saucepan, add six shallots, two tablespoonfuls of soy, one breakfast cupful of vinegar, and one-half breakfast cupful of port wine. When boiled, leave the sauce until cold, then put it into bottles, and keep it corked until wanted for serving.

Cardinal Fish Sauce

Mix together one pint of vinegar, one gill of port wine, one tablespoonful of anchovy liquor, one dessert spoonful of walnut catsup, one-fourth ounce of cayenne, two drams of cochineal and three cloves of garlic. Let it stand for four days, giving it about six good stirrings during that time. Strain it through a flannel bag, and put it in small bottles.

Chef Sauce For Steaks, Etc

Peel six shallots, cut them into halves, put them in a wide-mouthed bottle, with one-half ounce of cayenne pepper, and four tablespoonfuls of soy; pour in one breakfast cupful of mushroom catsup, shake the contents of the bottle well, and fill it up with the best vinegar. Shake the bottle occasionally for two days, then leave it untouched for four days longer. Pour off one-half pint of the sauce into a smaller bottle, which keep corked for present use; fill up the larger bottle again with more vinegar, cork it tightly, and leave it for about a month before using the sauce.

Gourmet's Sauce

Macerate together for two or three weeks two quarts of good mushroom catsup, one quart each of walnut catsup and port wine, one-half pint each of chili vinegar and soy, one breakfast cupful of essence of anchovies, four ounces each of bruised garlic and white pepper, one ounce of bruised chillies, and one ounce each of mace and cloves. Strain through a coarse muslin, and bottle for future use. This sauce is improved by keeping.

Governor's Sauce

Cut one-half peck of green tomatoes in slices, lay them in a deep dish, strew over them three or four tablespoonfuls of salt and leave them for one day. Then drain them free from their liquor, lay them in a saucepan with three or four chillies either green or red, three finely-chopped onions, one tablespoonful of grated horseradish, two ounces of brown sugar, one-fourth ounce each of cloves and allspice and one-half teaspoonful each of white and cayenne pepper. Pour in sufficient quantity of vinegar to cover them and cook them over a slow fire. When the tomatoes are soft turn them with the vinegar and other ingredients in small stone or earthenware jars and leave them till cold; then close the jars well, sealing them air-tight, and pack them away for use.

Harvey Sauce

Prepare twelve fluid-ounces of sauce made with mushroom and walnut catsup, garlic, soy and sprats, using in proportion one-half gallon each of the catsup to one-half pint of soy, four ounces of garlic and one and one-half pounds of sprats, and boiling these together for fifteen minutes and straining. Put this in a saucepan with a little more soy and one teaspoonful of cayenne and stir over the fire till warm.

Hot Sauce

Scald ripe, sound tomatoes, peel and weigh them; to five pounds add one pound of onions peeled and sliced, five ounces of fresh red peppers, weighed after the seeds are taken out and then chopped fine, four ounces of brown sugar, two tablespoonfuls of salt and one pint of vinegar. Put all these ingredients over the fire in a porcelain-lined pan and boil slowly, stirring frequently to prevent burning, and after the sauce begins to boil it must be stirred almost incessantly. It should be boiled until it is about the consistency of apple sauce. When it has cooked enough remove the pan from the fire, let the sauce cool in it, then bottle it and cork the bottles tight.

Worcestershire Sauce

Dissolve three ounces of sugar in one pint of vinegar over the fire, then take it off and mix in two tablespoonfuls each of Indian soy and walnut catsup, one-half tablespoonful of salt, one teaspoonful of cayenne pepper, one nutmeg cut in thin slices, twelve cloves, one-half tablespoonful of ground ginger, three or four cloves of garlic and a small piece of lemon peel. Turn all the ingredients into a wide-mouthed bottle and let it stand for a month, shaking it well every day. Strain off the sauce into smaller bottles and keep them tightly corked till required.