Bread Sauce.
Put a small tea-cupful of grated bread-crumbs into a small saucepan, and sufficient to moisten them of the liquor in which fresh meat, or poultry, has been boiled; let it soak, then add a small onion (parboiled), salt, mace, and six or eight peppercorns. Beat it up from time to time, and when the bread is smooth and stiff, take out the onions and peppercorns, and put to the sauce two table-spoonsful of cream. Some persons add cayenne, a little.
Rice Sauce.
By some preferred to bread sauce. Wash and pick 2 oz. rice, and stew it in milk, with a parboiled onion, salt, and 6 peppercorns. When tender, take out the onion and peppercorns, rub the rice through a cullender, and heat in milk, cream, or melted butter.
Sweet Sauce.
Melt some white, or red currant jelly, with a glass or two of red, or white wine. Or: send the jelly to table in glasses, or glass dishes.
Sharp Sauce.
Melt ¼ lb. of loaf sugar-candy in ½ pint of champagne vinegar; take off the skim as the sugar dissolves.
Store Sauces for Ragouts, &c., &c.
To ¼ pint good mushroom catsup, add the same of walnut catsup, of eschalot and basil wine, and soy, 1 oz. of slices of lemon peel, 1 drachm of concrete of lemon, a wine-glassful of essence of anchovies, 1 drachm of the best cayenne, and 2 wine-glassfuls of tarragon or eschalot vinegar. Let these infuse ten days, then strain and bottle for use: 2 table-spoonsful will flavour a pint of gravy. Another, for Roast Meat, Steaks, or Chops.—Take ½ pint of mushroom or oyster catsup, the same of walnut pickle, add ½ oz. Jamaica pepper in powder, the same of scraped horse-radish and of minced eschalot, and 4 grains cayenne. Infuse these
