season with salt, a very little white pepper, nutmeg and mace, and then simmer till the celery be quite tender, in weak broth, or water. Thicken with butter rolled in white flour. The juice of a lemon may be added, when the sauce is ready. Pour it over the fowls, or serve in a tureen. This may be made brown, by thickening with browned flour, and adding a glass of red wine.
Rimolade, for Cold Turkey or Fowl.
Chop an eschalot very fine with 5 sprigs of parsley; beat 2 yolks of egg, and mix 3 table-spoonsful of olive oil with them, beat the mixture till quite thick, then stir in the eschalot and parsley with a tea-spoonful of good vinegar, a salt-spoonful of salt and the same of cayenne.
Tomata Sauce.
Put the tomatas into a jar, and place it in a cool oven. When soft, take off the skins, pick out the seeds, beat up the pulp, with a capsicum, a clove of garlic, a very little ginger, cayenne, white pepper, salt and vinegar; rub it through a sieve, and simmer it, a very few minutes. A little beet root juice will improve the colour.—Or: stew them in weak broth or water with salt and pepper, when done, pass them through a rather wide sieve, add butter, stir well and serve it hot.—Italians, who use tomatas a great deal, cut them open, squeeze them gently to get rid of their liquor, and just rinse them in cold water, before they dress them.
Apple Sauce.
Pare, core, and slice 5 large apples, and boil them gently, in a saucepan, with a very little water, to keep them from burning; add lemon peel to taste. When they are soft, pour off the water, and beat them up, with a small bit of butter and some sugar. Some add a table-spoonful of brandy.
Gooseberry Sauce.
Cut off the tops and tails of a breakfast-cupful of gooseberries; scald them, till tender, then stir them into melted
