[40.] Sauce for cold Meat, Fish or Salad.
Mix the yolks of two eggs boiled soft, with a mustard spoonful of made mustard, a little salt and pepper, two table spoonsful of salad oil, or melted butter, when well mixed, put in three table spoonsful of vinegar. A table spoonful of tomato, or mushroom, catsup, improves it.
[41.] Wine Sauce for Venison or Mutton.
Warm half a pint of the drippings, or the liquor, the meat was boiled in. When it boils, mix a tea spoonful of scorched flour, with a little water, and stir it in, put in a little pepper, salt, and quarter of a tea spoonful of cloves, put in a table spoonful of currant jelly, and half a tumbler full of wine, just before you take it from the fire. Many people prefer melted currant jelly, to any other sauce for venison.
[42.] Rice Sauce.
Boil half a tea cup of rice, till soft, then stir in two table spoonsful of milk, a little salt, and a nutmeg, or mace, sweet herbs, a boiled onion, and strain it. This is a very nice accompaniment to game.
[43.] Oyster Sauce.
Take the juice of your oysters, and to a pint put a couple of sticks of mace, a little salt and pepper, put it on the fire, when it boils, mix two tea spoonsful of flour, with a little milk, and stir it in. When it has boiled two or three minutes, put in about half a pint of solid oysters, a piece of butter of the size of half an egg, when scalded through take them up.
[44.] Liver Sauce for Fish.
Boil the liver of the fish, then mash it fine, stir it into drawn butter, put in a little cayenne or black pepper, a couple of tea spoonsful of lemon juice, and a table spoonful of catsup.