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SAUCE FOR BOILED MEAT 

The sauces usually sent to table with boiled meat, not poured over the dish, but put into boats, are the following. Gravy, parsley and butter, chervil, caper, oyster, liver and parsley, onion, celery, shallot, and curry. The ingredients for compound sauces should be so nicely proportioned, that no one may be predominant, but that there may be an equal union of the combined flavors. All sauces should be sent to table as hot as possible, for nothing is more unsightly than the surface of a sauce in a frozen state, or garnished with grease on the top.

SAUCE FOR BRAWN 

Take a peck of bran, seven gallons of water, a pound of salt, a sprig of bay and rosemary. Boil the whole half an hour, strain it off, let it stand till it is cold, and then put it in the brawn.

SAUCE FOR CARP 

Rub half a pound of butter with a tea-spoonful of flour, melt it in a little water, and add nearly a quarter of a pint of thick cream. Put in half an anchovy chopped fine, but not washed; set it over the fire, and as it boils up, add a large spoonful of real India soy. If that does not give it a fine colour, add a little more. Turn it into the sauce tureen, and put in some salt and half a lemon. Stir it well to keep it from curdling.

SAUCE FOR CHICKENS 

An anchovy or two boned and chopped, some parsley and onion chopped, adding pepper, oil, vinegar, mustard, and walnut or mushroom ketchup. These mixed together will make a good sauce for cold chicken, partridge, or veal.

SAUCE FOR CHOPS 

To make a relishing sauce for steaks or chops, pound an ounce of black pepper, and half an ounce of allspice, with an ounce of salt, and half an ounce of scraped horseradish, and the same of shallot peeled and quartered. Put these ingredients into a pint of mushroom ketchup, or walnut pickle; let them steep for a fortnight, and then strain off the liquor. A tea-spoonful or two mixed with the gravy usually sent up for chops and steaks, or added to thick melted butter, will be found an agreeable addition.

SAUCE FOR FISH 

Simmer very gently a quarter of a pint of vinegar, and half a pint of soft water, with an onion, a little horseradish, and the following spices lightly bruised: four cloves, two blades of mace, and half a tea-spoonful of black pepper. When the onion becomes tender, chop it small, with two anchovies, and boil it for a few minutes with a spoonful of ketchup. Beat the yolks of three eggs, strain them, and mix the liquor with them by degrees. When well mixed, set the saucepan over a gentle fire, keeping the basin in one hand, into which toss the sauce to and fro, and shake the saucepan over the fire that the eggs may not curdle. The sauce must not be boiled, but made hot enough to give it the thickness of melted butter.--The following sauces for fish will be found excellent.

  • Lobster sauce. Take a lobster, bruise the body and spawn, that is in the inside, very fine, with the back of a spoon, mince the meat of the tail and claws small, melt your butter of a good thickness, put in the bruised part, and shake it well together, then put in the minced meat with a very little nutmeg grated, and a spoonful of white wine; let it just boil up, and pour it into boats, or over your fish.
  • Shrimp sauce. Put half a pint of shrimps, clean picked, into a gill of good gravy; let it boil up with a lump of butter rolled in flour, and a spoonful of red wine.
  • Oyster sauce. Take a pint of oysters that are tolerably large; put them into a saucepan with their own liquor, a blade of mace, a little whole pepper, and a bit of lemon peel; let them stew over the fire till the oysters are plump; pour all into a clean pan, and wash them carefully, one by one, out of the liquor; strain about a gill of the liquor through a fine sieve, add the same quantity of good gravy, cut half a pound of fresh butter in pieces, roll up some in flour, and then put all to your oysters; set it over a clear fire, shake it round often till it boils, and add a spoonful of white wine: let it just boil, and pour it into your bason or boat.
  • Anchovy sauce. Strip an anchovy, bruise it very fine, put it into half a pint of gravy, a quarter of a pound of butter rolled in flour, a spoonful of red wine, and a tea-spoonful of ketchup; boil all together till it is properly thick, and serve it up.
  • Another. Half a pint of water, two anchovies split, a clove, a bit of mace, a little lemon peel, a few peppercorns, and a large spoonful of red wine; boil all together, till your anchovy is dissolved; then strain it off, and thicken it with butter rolled in flour. This is the best sauce for skate, maid, or thorn-back.

SAUCE FOR FISH PIES 

Take equal quantities of white wine, not sweet; of vinegar, oyster liquor, and mushroom ketchup. Boil them up with an anchovy, strain the liquor, and pour it through a funnel into the pie after it is baked. Or chop an anchovy small, and boil it up with three spoonfuls of gravy, a quarter of a pint of cream, and a little butter and flour.

SAUCE FOR FOWLS 

Cut up the livers, add slices of lemon in dice, scalded parsley, some hard eggs, and a little salt. Mix them with butter, boil them up, and pour the sauce over the fowls. This will be found an excellent sauce for rabbit or fowl, especially to hide the bad colour of fowls. Or boil some veal gravy, with pepper and salt, the juice of a Seville orange and a lemon, and a little port wine. Pour it into the dish, or send it up in a boat.

SAUCE FOR GOOSE 

Mix a table-spoonful of made mustard, and half a tea-spoonful of cayenne, in a glass and a half of port wine. Heat and pour it hot into the inside of a roast goose when it is taken up, by a slit made in the apron. What is sauce for a goose will not make bad sauce for a duck. It must be understood that this is not adapted to green geese or ducklings.

SAUCE FOR HASHES 

Chop the bones and fragments of the joint, put them into a stew pan, and cover them with boiling water. Add six peppercorns, the same of allspice, a handful of parsley, half a head of celery cut in pieces, and a small sprig of savory, lemon thyme, or sweet marjoram. Cover it up, and let it simmer gently for half an hour. Slice half an ounce of onion, put it into a stew pan with an ounce of butter, and fry it over a quick fire for two or three minutes, till it takes a little color.

Thicken it with flour, and mix with it by degrees the gravy made from the bones. Let it boil very gently for a quarter of an hour, till it acquires the consistence of cream, and strain it through a fine sieve into a basin. Return it to the stew pan, season it a little, and cut in a few pickled onions, walnuts, or gherkins. Add a table-spoonful of ketchup or walnut pickle, or some capers and caper liquor, or a table-spoonful of ale, a little shallot, or tarragon vinegar. Cover the bottom of the dish with sippets of bread, to retain the gravy, and garnish with fried sippets. To hash meat in perfection, it should be laid in this gravy only just long enough to get properly warmed through.

SAUCE FOR LENT 

Melt some butter in a saucepan, shake in a little flour, and brown it by degrees. Stir in half a pint of water, half a pint of ale, an onion, a piece of lemon peel, two cloves, a blade of mace, some whole pepper, a spoonful of ketchup, and an anchovy. Boil it all together a quarter of an hour, strain it, and it will make good sauce for various dishes.

SAUCE FOR LOBSTER 

Bruise the yolks of two hard boiled eggs with the back of a wooden spoon, or pound them in a marble mortar, with a tea-spoonful of water, and the soft inside and the spawn of the lobster. Rub them quite smooth with a tea-spoonful of made mustard, two table-spoonfuls of salad oil, and five of vinegar. Season it with a very little cayenne, and some salt. Tarragon vinegar, or essence of anchovy, may be added occasionally.

SAUCE FOR MINCED VEAL

Take the bones of cold roast or boiled veal, dredge them well with flour, and put them into a stew pan. Add a pint and a half of weak broth, a small onion, a little grated or finely minced lemon peel, half a tea-spoonful of salt, and a blade of pounded mace. Thicken it with a table-spoonful of flour rubbed into half an ounce of butter, stir it into the broth, and let it boil gently for about half an hour. Strain it through a tammis or sieve, and it is ready to put to the veal to warm up, which is to be done by placing the stew pan by the side of the fire. Squeeze in half a lemon, cover the bottom of the dish with sippets of toasted bread cut into triangles, and garnish the dish with slices of ham or bacon. A little basil wine gives an agreeable vegetable relish to minced veal.

SAUCE FOR PARTRIDGE

Rub down in a mortar the yolks of two eggs boiled hard, an anchovy, two dessert-spoonfuls of oil, three of vinegar, a shallot, cayenne if approved, and a tea-spoonful of mustard. All should be pounded before the oil is added, and strained when done. Shallot vinegar is preferable to the shallot.

SAUCE FOR POULTRY 

Wash and pick some chervil very carefully, put a tea-spoonful of salt into half a pint of boiling water, boil the chervil about ten minutes, drain it on a sieve, mince it quite fine, and bruise it to a pulp. Mix it by degrees with some good melted butter, and send it up in a sauce boat. This makes a fine sauce for either fish or fowl. The flavor of chervil is a strong concentration of the combined taste of parsley and fennel, but is more aromatic and agreeable than either.

SAUCE FOR QUAILS 

Shred two or three shallots, and boil them a few minutes in a gill of water, and half a gill of vinegar. Add to this a quarter of a pint of good gravy, and a piece of butter rolled in flour. Shake it over the fire till it thickens, and then serve it in the dish with roast quails, or any other small birds.

SAUCE ROBART 

This is a favorite sauce for rump steaks, and is made in the following manner. Put a piece of butter, the size of an egg, into a saucepan; and while browning over the fire, throw in a handful of sliced onions cut small. Fry them brown, but do not let them burn. Add half a spoonful of flour, shake the onions in it, and give it another fry. Then put four spoonfuls of gravy, some pepper and salt, and boil it gently ten minutes. Skim off the fat, add a tea-spoonful of made mustard, a spoonful of vinegar, and the juice of half a lemon. Boil it all together, and pour it round the steaks, which should be of a fine yellow brown, and garnished with fried parsley and lemon.

SAUCE FOR STEAKS 

When the steaks are taken out of the frying pan, keep back a spoonful of the fat, or put in an ounce of butter. Add flour to thicken it, and rub it well over the fire till it is a little browned. Then add as much boiling water as will reduce it to the consistence of cream, and a table-spoonful of ketchup or walnut pickle. Let it boil a few minutes, and pour it through a sieve upon the steaks. To this may be added a sliced onion, or a minced shalot, with a glass of port wine. Broiled mushrooms are favorite relishes to beef steaks. Garnish with finely scraped horseradish, pickled walnuts, or gherkins.

SAUCE FOR VEAL 

Mince any kind of sweet herbs with the yolks of two or three hard eggs. Boil them together with some currants, a little grated bread, pounded cinnamon, sugar, and two whole cloves. Pour the sauce into the dish intended for the veal, with two or three slices of orange.

SAUCE FOR WILD FOWL 

Simmer a tea-cupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper and salt, a grate of nutmeg, and a bit of mace, for ten minutes. Put in a piece of butter, and flour; give it all one boil, and pour it through the birds. In general they are not stuffed as tame fowl, but may be done so if approved.