Caper Sauce.
Mince 1 table-spoonful of capers very fine, and another one not so fine, put a spoonful of good vinegar to them, and mix all into ½ pint of melted butter, or gravy. Stir it well or it may oil.—This is a good sauce for fish, with a little of the essence of anchovies.—A very good substitute for capers, is made by chopping pickled gherkins or nasturtiums or radish pods: a little lemon juice will improve these.—Walnut sauce made in the same way, is good with boiled mutton.—Some persons deem it better not to mince capers, but have them whole.
Bread Sauce.
Put a small tea-cupful of grated bread-crumbs into a small saucepan, and sufficient to moisten them of the liquor in which fresh meat, or poultry, has been boiled; let it soak, then add a small onion (parboiled), salt, mace, and six or eight peppercorns. Beat it up from time to time, and when the bread is smooth and stiff, take out the onions and peppercorns, and put to the sauce two table-spoonsful of cream. Some persons add cayenne, a little.
Rice Sauce.
By some preferred to bread sauce. Wash and pick 2 oz. rice, and stew it in milk, with a parboiled onion, salt, and 6 peppercorns. When tender, take out the onion and peppercorns, rub the rice through a cullender, and heat in milk, cream, or melted butter.
Sweet Sauce.
Melt some white, or red currant jelly, with a glass or two of red, or white wine. Or: send the jelly to table in glasses, or glass dishes.
Sharp Sauce.
Melt ¼ lb. of loaf sugar-candy in ½ pint of champagne vinegar; take off the skim as the sugar dissolves.