White sauce should be of the colour of ivory, and thicker than brown sauce.
Cream, or Dutch sauce, must be rather thick, and cannot be too white.
Demi-glace requires to be rather thin, but yet sufficiently reduced to envelope any pieces of meat, game, poultry, &c., with which it is served.
Every description of fish should be well done, but not over-boiled, broiled, stewed, or fried.
Beef and mutton must be underdone even for joints, removes, and entrees.
Lamb requires to be more done.
Veal and pork must be well done.
Venison must be underdone, red in the middle, and full of gravy, but not raw.
Poultry, either broiled, stewed, boiled, or roasted, must be done thoroughly, not cutting in the least red, but must be still full of gravy.
Pheasants and partridges must be well done through, yet full of gravy.