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Classic
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page 115
water from them, then chop them, and add them to butter that has been melted
rich and smooth, as will he hereafter directed, but with a little good milk
instead of water; boil it up once, and serve it for boiled rabbits, partridges,
scrag or knuckle of veal, or roast mutton. A turnip boiled with the onions makes
them milder.
Clear Shalot Sauce.
Put a few chopped shalots into a little gravy boiled clear, and near half as
much vinegar; season with pepper and salt: boil half an hour.
To make Parsley Sauce when no Parsley-leaves are to be had.
Tie up a little parsley-seed in a bit of clean muslin, and boil it ten minutes
in some water. Use this water to melt the butter; and throw into it a little
boiled spinach minced, to look like parsley.
Green Sauce, for green Geese, or Ducklings.
Mix a quarter of a pint of sorrel-juice, a glass of white wine, and some scalded
gooseberries. Add sugar, and a bit of butter. Boil them up.
Bread Sauce.
Boil a large onion, cut into four, with some black peppers and milk, till the
onion is quite a pap. Pour the milk strained on grated white stale bread, and
cover it. In an hour put it into a sauce-pan, with a good piece of butter mixed
with a little flour; boil the whole up together, and serve.
Dutch Sauce for Meat or Fish.
Put six spoonfuls of water, and four of vinegar into a sauce-pan warm, and
thicken it with the yolks of two eggs. Make it quite hot, but do not boil it:
squeeze in the juice of half a lemon, and strain it through a sieve.
Sauce Robart, for Rumps or Steaks.
Put a piece of butter, the size of an egg, into a saucepan, set it over the
fire, and when browning, throw in a handful of sliced onions cut small; fry them
brown, but don't let them burn; add half a spoonful of flour, shake
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