Ziska Sauce, Parisian Sauce for All Foods

Put into a bowl two teaspoonfuls of English mustard with a little salt and some sugar; beat it all well together, then pour in slowly the value of three gills of sweet oil, and half a gill of good vinegar, also a few finely chopped pickled gherkins.

Parisian Sauce for all Foods.—Put into an earthen vessel, either over hot cinders or in a heater for twenty-four hours, two gills of water, two gills of vinegar, one gill of verjuice, two gills of white wine, one ounce of ground mustard seeds, half an ounce of black pepper, half a teaspoonful of ground ginger, half a teaspoonful of mace, a quarter of a teaspoonful of cloves, four ounces of salt, a few branches of basil, four bay leaves, two ounces of pounded shallots, one dried bitter orange peel, and half a gill of lemon juice. After all these have infused for two days, strain the sauce through a fine sieve, put it into bottles, and keep it to use for cold meats.

Garnishings

All the following garnishings may be served for removes by arranging them in clusters and making them either larger or smaller, according to the dishes required to be garnished. For large pieces of meat that are intended for removes they must be larger than for those intended for entrees; in the later case they should be mixed together instead of being dressed in separate groups.