Sauce, Shrimp. From shrimps or prawns, as ANCHOVY SAUCE.
Soy. See that article.
Sauce, Superlative. From port wine, and mushroom ketchup, of each 1 quart; walnut pickle, 1 pint; soy, 1⁄2 pint; powdered anchovies, 1⁄2 lb.; fresh lemon peel, minced shallots, and scraped horseradish, of each 2 oz.; allspice and black pepper (bruised), of each 1 oz.; cayenne pepper and bruised celery seed, of each 1⁄4 oz. (or currie powder, 3⁄4 oz.); digest for 14 days, strain, and bottle. Very relishing.
Sauce, Toma′to. From bruised tomatoes, 1 gall.; good salt, 1⁄2 lb.; mix, in 3 days press out the juice, to each quart of which add of shallots, 2 oz.; black pepper, 1 dr.; simmer very gently for 20 to 30 minutes, strain, and add to the strained liquor, mace, allspice, ginger, nutmegs, and cochineal, of each 1⁄4 oz.; coriander seed, 1 dr.; simmer gently for 10 minutes, strain, cool, and in a week put it into bottles.
Sauce, Waterloo. From strong vinegar (nearly boiling), 1 quart, port wine, 3⁄4 pint; mushroom ketchup, 1⁄2 pint; walnut ketchup, 1⁄4 pint; essence of anchovies, 4 oz.; 8 cloves of garlic; cochineal (powdered), 1⁄2 oz. (or red beet, sliced, 3 oz.); let them stand together for a fortnight or longer, occasionally shaking the bottle.
Sauce, White. Syn. Butter sauce, Melted butter. From good butter, 4 oz.; cream, 21⁄2 oz.; salt (in very fine powder), 1⁄2 teaspoonful; put them into a pot or basin, set this in hot water, and beat the whole with a bone, wooden, or silver spoon, until it forms a perfectly smooth, cream-like mixture, avoiding too much heat, which would make it run oily. A table-spoonful of sherry, marsala, lemon juice, or vinegar, is sometimes added; but the selection must depend on the dishes the sauce is intended for. Used either by itself, or as a basis for other sauces. Beaten up with any of the ‘bottled sauces,’ an excellent compound sauce of the added ingredient is immediately obtained.
Sauces, American. White vinegar, 15 gall.; walnut ketchup, 10 gall.; Madeira wine, 5 gall.; mushroom ketchup, 10 gall,; table salt, 25 lbs. (troy); Canton soy, 4 gall.; powdered capsicum 2 lbs. (troy); allspice, powdered, coriander powder, of each 1 lb. (troy); cloves, mace, cinnamon, of each 1⁄2 lb. (troy); assafœtida, 1⁄4 lb. (troy); dissolved in brandy, 1 gall.; 20 lbs. of hog’s liver is boiled for 12
hours with 10 gall. of water, renewing the water from time to time. Take out the liver, chop it, mix it with water, and work it through a sieve; mix with the sauce.
2. White vinegar, 240 gall.; Canton soy, 36 gall.; sugar-house syrup, 30 gall.; walnut ketchup, 50 gall.; mushroom ketchup, 50 gall.; table salt, 120 lbs. (troy); powdered capsicum, 15 lbs. (troy); allspice, coriander, of each 7 lbs. (troy); cloves, mace, cinnamon, of each 4 lbs. (troy); assafœtida, 21⁄2 lbs. (troy), dissolved in St Croix rum, 1 gall.
3. White vinegar, 1 gall. Canton soy, molasses, of each 1 pint; walnut ketchup, 11⁄2 pint; table salt, 4 oz.; powdered capsicum, allspice, of each 1 oz.; coriander, 1⁄2 oz.; cloves, mace, of each 1⁄2 oz.; cinnamon, 6 dr., assafœtida 1⁄4 oz. in 4 oz. of rum.