Relishing Sauce for Goose, Duck, or Pork.
Steep 2 oz. of fresh sage leaves, 1 oz. lemon peel, 1 oz. minced eschalot, the same of salt, ½ a drachm of cayenne and of citric acid, in a pint of claret, a fortnight; shake it well every day. Let it stand 24 hours, to settle, then strain into a clean bottle, and cork it close. A table-spoonful to ¼ pint gravy or melted butter, heat it up, and serve quite hot.—Another, to make at once: stir a tea-spoonful of mustard, ½ tea-spoonful of salt, a little cayenne, and a wine-glass of Port or claret, into a ¼ pint of good melted butter or gravy.—Or: the mixture may be heated by itself and poured into the goose, by a slit made in the apron, just before you serve it.
Sauce Robert, for Broils of every kind.
Put 1 oz. butter into a saucepan, with half a large onion, minced very fine; shake the saucepan frequently, or stir the butter with a wooden spoon, till the onion be of a light brown. Rub a table-spoonful of browned flour smooth, into a little broth or water, add salt and pepper, a table-spoonful of Port wine, and of mushroom catsup, and put this with ½ pint more of broth or water into the saucepan with the onions; boil it, add a tea-spoonful of made mustard, the juice of ½ a lemon, and two tea-spoonsful of any flavouring vinegar you like. Another Grill Sauce is: To ½ pint of clear drawn gravy, add 1 oz. butter, rubbed smooth in flour, a table-spoonful of mushroom catsup, 2 tea-spoonsful of lemon juice, 1½ tea-spoonful of made mustard, the same of capers, 1 tea-spoonful of essence of cayenne, ½ a one of black peppers, and 1 of chili vinegar; simmer it a few minutes, pour some over the grill, and serve the rest in a tureen.
Sauce for Turkey or Fowl.
Season veal gravy with pepper and salt, the juice of a Seville orange and a lemon, 2 wine-glassfuls of Port wine, and serve it in a sauce tureen.
Liver Sauce for Fowl.
Parboil the liver, and mince it fine; pare a lemon thin, take off the white part, and cut the lemon in small bits, picking out the seeds; mince a quarter part of the peel very fine, and put it with the lemon, the minced liver, and a little salt, to ½ pint of melted butter. Heat it over a gentle fire, but if it boil it will become oily. Parsley may be chopped with the liver.—Or: chop the parboiled liver, and stir into thin melted butter, boil it up, and then thicken it with the yolk of an egg; add a tea-spoonful of made mustard, and the same of walnut catsup.
Egg Sauce for Poultry and Salt Fish.
Boil 4 eggs hard, dip in cold water, and roll them under your hand, that the shell may come off easily; chop the whites and yolks separately, stir first the whites, then the yolks, into boiling hot melted butter. Serve directly.