Coratch Sauce.
Half a clove, or less, according to taste, of garlic pounded, a large tea-spoonful of soy, the same of walnut pickle, a little cayenne, and good vinegar.
Miser's Sauce.
Chop 2 onions, and mix them with pepper, salt, vinegar, and melted butter.
Poor Man's Sauce.
Mince parsley and a few eschalots, and stew them in broth or water, with a few peppercorns; add a little vinegar when done. Good with broils of poultry and game.
Sauce for Roast Beef.
Mix 1½ table-spoonful of grated horse-radish with a dessert-spoonful of made mustard, the same of brown sugar; add vinegar to make it as thin as mustard.
Lemon Sauce.
Pare a lemon, and take off all the white part; cut the lemon in thick slices, take out the seeds, and cut the slices into small pieces; mix them by degrees into melted butter, and stir it, that the butter may not oil.
Caper Sauce.
Mince 1 table-spoonful of capers very fine, and another one not so fine, put a spoonful of good vinegar to them, and mix all into ½ pint of melted butter, or gravy. Stir it well or it may oil.—This is a good sauce for fish, with a little of the essence of anchovies.—A very good substitute for capers, is made by chopping pickled gherkins or nasturtiums or radish pods: a little lemon juice will improve these.—Walnut sauce made in the same way, is good with boiled mutton.—Some persons deem it better not to mince capers, but have them whole.
