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Classic
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page table of contents 7
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A very good sauce, especially to hide the bad colour of fowls........... 112
White sauce for fricassee of fowls, rabbits, white meat, fish, or vegetables.
112
Sauce for wild fowl........ 113
Another for the same, or for ducks................. 113
An excellent sauce for carp, or boiled turkey.... 113
Sauce for fowl of any sort. 113
Sauce for cold fowl, or partridge................. 114
A very fine mushroom sauce for fowls, or rabbits................... 114
Lemon white sauce, for boiled fowls.............. 114
Liver sauce................ 114
Egg sauce.................. 114
Onion sauce................ 114
Clear shalot sauce......... 115
To make parsley sauce when no parsley leaves are to be had.............
115Greeen sauce, for green
geese, or ducklings....... 115
Bread sauce................ 115
Dutch sauce, for meat or fish...................... 115
Sauce Robart, for rumps or steaks................. 115
Benton sauce, for hot or cold roast beef........... 116
Sauce for fish pies, where cream is not ordered, 116. Another..............
116
Tomata sauce, for hot or cold meats................ 116
Apple sauce, for goose and roast pork............ 116
The old currant sauce for venison................... 117
Lemon sauce................ 117
Carrier sauce for mutton... 117
Ham sauce.................. 117
A very fine fish-sauce..... 117
Fish sauce without butter.. 118
Fish sauce -la-Craster 118 An excellent substitute for caper
sauce........... 118
Oyster sauce............... 119
Lobster sauce.............. 119
Shrimp sauce............... 119
Anchovy sauce.............. 119
To melt butter; which is rarely well done, tough an essential article......
120
Vingaret, for cold fowl, or meat...................... 120
Shalot vinegar............. 120
Camp vinegar............... 120
Sugar vinegar.............. 120
Gooseberry vinegar......... 120
Cucumber vinegar........... 121
Wine vinegar............... 121
Nasturtions, for capers.... 121
To make mustard............ 121
Another way to make mustard, for immediate use....................... 122
Kitchen pepper............. 122
To dry mushrooms........... 122
Mushroom powder............ 122
To choose anchovies........ 123
Essence of anchovies....... 123
To keep anchovies when the liquor dries.......... 123
To make sprats taste like anchovies................. 123
Force-meat................. 123
Force-meat ingredients..... 124
Force-meat, to force fowls or meat, 124; for cold savoury pies..............
125
Very fine force-meat balls, for fish-soups, or fish stewed, on maigre-days....
125
Force-meat, as for turtle, at The Bush, Bristol...... 125
Little eggs for turtle..... 126
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