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Plain Cookery (Take pounds of the scrag-end)

Take 3 pounds of the scrag-end of a neck of very fresh mutton, cut it into several pieces, wash them in cold water, and put them into a stewpan with 2 quarts of cold spring-water; place the stewpan on the fire to boil, skim it well, and then add a couple of turnips cut into slices, a few branches of parsley, a sprig of green thyme, and a little salt. When it has boiled gently by the side of the stove for an hour and a half, skim off the fat from the surface, and then let it be strained through a lawn sieve into a basin and kept for use.

Drawn Butter.

Half pint of boiling water, 2 teaspoonsful of flour, and 2 ounces of butter. Mix the flour and butter together until they are perfectly smooth.

Stir this into the boiling water, and add salt to taste. If made with milk in place of water, less butter will answer.

Common Sauce.

Soak slices of veal, ham, onions, parsnips, 2 cloves of garlic, 2 heads of cloves, then add broth, a glass of white wine, and 2 slices of lemon; simmer it over a slow fire, skim it well, and sift it. Miser's Sauce.

Chop 5 or 6 large onions, mix a little verjuice, or vinegar, pepper, salt, and a little butter; serve it up either warm or cold.

Parson's Sauce.

Chop lemon-peel very fine, with 2 or 3 pickled eucumbers, a bit of butter, salt, and coarse pepper; a little flour, with 2 spoonsful of catsup, and stew it on the fire without boiling.

Nonpareil Sauce.

Take a slice of boiled ham, as much breast of roasted fowl, a pickled cucumber, a hard yolk of an egg, one anchovy, a little parsley, and a head of shallot, chopped very fine; boil it a moment in good catsup, and use it for meat or fish.

Nivernoise Sauce.

Put in a small stewpan a couple of slices of ham, a clove of garlic, 2 cloves, a laurel-leaf, sliced onions, and roots; let it catch the fire a little. Then add a small quantity of broth, 2 spoonsful of catsup, and a spoonful of the best vinegar. Simmer it for an hour on the side of the stove, then sift it in a sieve, and serve it for a highflavored sauce. Gravy Cakes.

Chop 2 legs of beef in pieces, put them into a pot of water, stew it over a slow fire a day and a night; then add onions, herbs, and spices as for gravy; continue stewing it till the meat is off the bones, and the gravy quite out; then strain the liquor into a milk-pan, to which quantity it should be reduced; when cold, take off the fat, put it into a saucepan, and add whatever is required to flavor it; simmer it on a slow fire till reduced to about 12 saucers two-thirds full, put them in an airy place till as dry as leather, put them in paper bags, and keep in a dry place.

Sailor's Sauce.

Chop a fowl's liver with 2 or 3 shallots, and a couple of truffles or mushrooms; simmer these in a spoonful of oil, 2 or 3 spoonsful of gravy, a glass of wine, a little salt and coarse pepper; simmer it about half an hour, and skim it very well before using.

Queen's Sauce.

Simmer crumbs of bread in good gravy, until it is quite thick, take it off the fire, and add a few sweet almonds pounded, 2 hard yolks of eggs, and a breast of fowl roasted, all pounded very fine; boil a sufficient quantity of cream to your sauce, and sift all together, then add pepper and salt; and warm it without boiling.

Tomato Catsup.

Boil tomatoes, full ripe, in their juice, to nearly the consistence of a pulp, pass them through a hair sieve, and add salt to the taste. Aromatize it sufficiently with clove, pepper, and nutmegs.

Catsup for Sea-stores.

Take a gallon of strong stale beer, a pound of anchovies washed from the pickle, the same of shallots peeled; an ounce of mace, an ounce of cloves, 4 of an ounce of whole pepper, 3 or 4 large races of ginger, and 2 quarts of large mushroom flaps, rubbed to pieces. Cover these close, and let it simmer till half wasted. Then strain it through a flannel bag; let it stand till quite cold, and then bottle it. This may be carried to any part of the world; and a spoonful of it to a pound of fresh butter melted, will make a fine fish sauce, or will supply the place of gravy sauce. The stronger and staler the beer the better will be the catsup.