butter.—Or: mash the gooseberries after they are scalded, sweeten to taste, and serve, without butter.
Cucumber Sauce.
Pare the cucumbers, slice, and cut them in small pieces, stew them in thin broth or melted butter, till tender, then press them through a sieve into melted butter, stir and beat it up; season with mace, nutmeg, lemon peel, and finely grated ham. A dish of stewed cucumbers answers the purpose.
Onion Sauce.
Peel 12 onions, and lay them in salt and water a few minutes, to prevent their becoming black. Boil them in plenty of water, changing it once. When done, chop fine, and rub them with a wooden spoon, through a sieve; stir this pulp into thin melted butter, or cream, and heat it up. The onions may be roasted, then pulped, in place of being boiled. A very little mace, or nutmeg, may be added to onion sauce having cream in it. Brown onion sauce is made by frying, in butter, some sliced Spanish onions; simmer them in brown gravy, or broth, over a slow fire, add salt, pepper, cayenne, and a piece of butter, rolled in browned flour. Skim the sauce, add ½ a glass of Port or claret, the same of mushroom catsup, or a dessert-spoonful of walnut pickle, or eschalot vinegar. To make the sauce milder, boil a turnip with the onions.
Eschalot Sauce.
Chop enough eschalot to fill a dessert-spoon, and scald it in hot water, over the fire; drain, and put it into ½ pint of good gravy or melted butter, add salt and pepper, and when done, a large spoonful of vinegar.—Or: stew the eschalots in a little of the liquor of boiled mutton, thicken with butter rolled in flour, add a spoonful of vinegar, and this is good sauce for the mutton.
Sauce Partout.
Take 1 pint of walnut pickle liquor, the same of catsup,
