½ pint of white wine, ½ lb. anchovies unwashed, 2 cloves of garlic, one stick of horse-radish, a faggot of sweet herbs, the rind of a lemon, and cayenne to cover a sixpence. Boil together till the anchovies are dissolved. Strain and bottle it for use.
Chetna Sauce.
Pour heated vinegar over 12 eschalots, let it stand twelve hours, then strain and add ½ pint of walnut, and ½ pint of mushroom catsup, 2 wine-glassfuls of soy, a tea-spoonful of cayenne, ½ a tea-spoonful of chili vinegar: boil five minutes, then bottle and rosin it.
Carrier Sauce, for Mutton.
Boil some chopped eschalots in gravy, seasoned with salt and pepper, and flavoured with vinegar.
Horse-radish Sauce.
Scrape fine, or grate, a tea-cupful of horse-radish, add salt, and a little cupful of bread-crumbs, stew this in white gravy, and add a little vinegar.—This may be made brown by using browned gravy; a tea-spoonful of made mustard is an improvement. Vinegar may be used alone, instead of gravy.—Or: to 3 table-spoonsful of cream, put 2 table-spoonsful vinegar, 1 tea-spoonful made mustard, a little salt, and grated horse-radish.
Mint Sauce.
Wash and pick some young mint, and mince the leaves very fine; mix them with powdered sugar, put these into the sauce tureen, and pour good white vinegar over.
Sauce for Cold Meat.
Chop some eschalots, parsley, and mint, and put to them an equal portion of olive oil, vinegar, and a little salt.—Another: chopped parsley, vinegar, oil, and a tea-spoonful of made mustard.—You may add to either of these an equal portion of tarragon and chervil.
