No. 225. Fish Sauce
Add one dessert-spoonful of the sauce to a quarter pint of melted butter sauce.
No. 226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)
One dessert-spoonful to a quarter pint of ordinary brown or white stock. It may be thickened by a roux made by frying two ounces of butter with two ounces of flour.
No. 227. Sauce for Venison, Hare, &c.
Two dessert-spoonsful of New Century Sauce to half a pint of game gravy or sauce, and a small teaspoonful of red currant jelly.