Butter Sauce With Parsley

Place in a stewpan over the fire six ounces of butter, let it melt, and remove from fire; let it settle for five minutes, pouring off the clear into another pan, warm it up, mix in a little salt and finely-chopped parsley, and serve hot in a sauceboat.

Caper Sauce (For Boiled Mutton.)

Make two pints of melted butter, and stir into it two tablespoonfuls of lemon juice, four tablespoonfuls of large capers, and two tablespoonfuls of essence of anchovy.

Caper Sauce (For Fish.)

Make one pint of melted butter, into which place a small piece of glaze, and when the sauce is ready for serving stir into it two tablespoonfuls of choice capers, salt and pepper to suit the taste, also putting in one tablespoonful of essence of anchovies.

Cardinal Sauce

Prepare one pint of melted butter or butter sauce, and color it with pounded lobster coral; when that cannot be procured, pound together the red part of a lobster and some shrimps. Pass them through a fine hair-sieve, and season with salt, cayenne pepper, and the strained juice of a lemon. Stir the fish mixture into the sauce while boiling, and when well mixed it will be ready for serving.

Champagne Sauce

Place two cloves, half a dozen whole peppers and one-half tablespoonful of powdered sugar in a saucepan with a brimming glassful of champagne. Set it on the fire and reduce it for five minutes; then moisten with three-quarters of a pint of Spanish sauce and cook for fifteen minutes longer. Strain through a fine strainer, and serve.

Chauteaubriand Sauce

Put a small lump of meat glaze into a saucepan with one-half teacupful of white wine and stir it over the fire until melted; then pour in one-half pint of Spanish sauce and let it simmer for twenty minutes. Thicken the sauce with a maitre d'hotel sauce, and serve it.

Chestnut Sauce For Turkey

Remove the outer husks from about fifty chestnuts and place them on a chestnut roaster (which is a kind of warming pan riddled with holes), over a clear fire, stirring constantly and shaking them until the second skin will come off easily. Then put them in a stewpan with a wineglassful of white wine, sufficient good stock to cover them, a good lump of butter, a heaping teaspoonful of pounded lump sugar, and a little grated nutmeg. When they are boiled quite tender, but still remaining whole, put the chestnuts into a hot sauce tureen, reduce the liquor by boiling it a minute or two longer, and pour it over them. They are then fit to be served with the turkey.

Chicken Liver Sauce

Take two livers, wash and boil in salted water until they are tender. Drain and chop them into moderate-sized pieces, put them in one pint of melted butter with two tablespoonfuls each of catsup and pickle vinegar, add pepper and salt to taste; give it a boil up and it is ready for serving.

Chili Sauce

Chop twelve green peppers and eight large onions very fine, place them in a saucepan with four dozen peeled tomatoes, sixteen tablespoonfuls of moist sugar, six of salt and six breakfast cupfuls of vinegar. Set the saucepan on the fire and boil gently for an hour. Let the mixture cool and pour it into jars and cover over; it is then ready for use. Of course a smaller quantity can be made by simply reducing the quantity of the ingredients.