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Another (Chop anchovies having first)

Chop 24 anchovies, having first boned them; put to them 10 shallots cut small, and a handful of scraped horse-radish, of an ounce of mace, a quart of white wine, a pint of water, and the same quantity of red wine; a lemon cut into slices, a pint of anchovy liquor, 12 cloves, and the same number of peppercorns. Boil them together till it comes to a quart, then strain it off, cover it close, and keep it in a cold dry place.

Two spoonsful of it will be sufficient for a pound of butter. It is a good sauce for boiled fowls, or, in the room of gravy, lowering it with hot water, and thickening it with a piece of butter rolled in flour.

Fish Sauce.

Take 1 pound of anchovies, a quart of claret, of a pint of white wine vinegar, an ounce of cloves and mace, 2 races of ginger sliced, a little black pepper, the peel of a lemon, a piece of horseradish, a large onion, a bunch of thyme and savory; set all these over a slow fire to simmer an hour, then strain it through a sieve; when cold put it in a bottle with the spice, but not the herbs. To a large coffee-cupful cold, put a pound of butter; stir it over the fire till it is as thick as cream; shake the bottle when used, and put no water to the butter.

Cream Sauce for a Hare.

Run the cream over the hare or venison just before frothing it, and catch it in a dish; boil it up with the yolks of two eggs, some onion, and a piece of butter rolled in flour and salt. Half a pint of cream is the proportion for two eggs.

Apple Sauce.

Pare and core tart apples, cut them in slices, rinse and put them in an earthern stewpan, set them on the fire, do not stir them until they burst and are done; mash them with a spoon, and when perfectly cool sweeten with white sugar to taste.

Sweet Sauce.

Mix 2 glasses of red wine, one of vinegar, 3 teaspoonsful of cullis, a bit of sugar, 1 sliced onion, a little cinnamon, and a laurel-leaf; boil them a quarter of an hour.

Nun's Butter.

Four ounces of butter; six ounces of sugar; as much wine as the butter will take. Beat the butter and sugar together, and gradually add the wine and a little nutmeg.

Brown Sauce.

Mix together one tablespoonful of moist sugar,