few minutes, pour some over the grill, and serve the rest in a tureen.
Sauce for Turkey or Fowl.
Season veal gravy with pepper and salt, the juice of a Seville orange and a lemon, 2 wine-glassfuls of Port wine, and serve it in a sauce tureen.
Liver Sauce for Fowl.
Parboil the liver, and mince it fine; pare a lemon thin, take off the white part, and cut the lemon in small bits, picking out the seeds; mince a quarter part of the peel very fine, and put it with the lemon, the minced liver, and a little salt, to ½ pint of melted butter. Heat it over a gentle fire, but if it boil it will become oily. Parsley may be chopped with the liver.—Or: chop the parboiled liver, and stir into thin melted butter, boil it up, and then thicken it with the yolk of an egg; add a tea-spoonful of made mustard, and the same of walnut catsup.
Egg Sauce for Poultry and Salt Fish.
Boil 4 eggs hard, dip in cold water, and roll them under your hand, that the shell may come off easily; chop the whites and yolks separately, stir first the whites, then the yolks, into boiling hot melted butter. Serve directly.
Mushroom Sauce.
Wash and pick, a bason full of small button mushrooms, take off the thick skin, and stew them in veal broth, with pepper, cayenne, salt, mace, and nutmeg, 3 lumps of sugar, also enough butter rolled in flour, or arrow root, to thicken the sauce. Stew gently, till tender, stirring occasionally. When done, keep the sauce hot, and pour it over fowls, veal, or rabbit.—Or: stew the mushrooms in thin cream, instead of broth, and thicken as above. Pickled mushrooms, may be fried to make this sauce, instead of fresh ones.
Celery Sauce, for Boiled Turkey and Fowls.
Cut a young head of celery into slices of 1½ inch long,
