Caper and nasturtian sauce is made in the same way, always remembering to cut the nasturtians in half: pickled cucumbers may be used in the same manner, cut up small.
OYSTER SAUCE.
Oyster sauce is made in the same manner, only putting the flour and butter into the oyster juice instead of water; either cut the oysters in half or send to table whole; season with mace and whole pepper.
ONION SAUCE.
Take small white onions; put them down to stew with a little water and salt; when nearly done, which will be in twenty minutes, drain off the water; then add milk or cream; let them simmer gently; rub a little flour and butter on a plate, and stir in.
MINT SAUCE.
Wash well a bunch of mint; chop it up fine; put it in your sauce dish with a little vinegar and sugar; to be eaten with lamb.
CELERY SAUCE.
The celery must be washed, cut up and boiled till it is tender; have some milk boiling hot, roll very smoothly a little butter and flour, stir till the butter is all melted, then put in the celery; send hot to table.