Anchovy Sauce.—Chop one or two anchovies, without washing, put to them some flour and butter, and a little water; stir it over the fire till it boils once or twice. If the anchovies are good, they will dissolve.
Essence Of Anchovies.—Take two dozen of anchovies, chop them, and without the bone, but with some of their liquor strained, add to them sixteen large spoonfuls of water; boil gently till dissolved, which will be in a few minutes—when cold, strain and bottle it.
Apple Sauce.—Pare, core, and quarter half a dozen good sized apples, and throw them into cold water to preserve their whiteness. Boil them in a saucepan till they are soft enough to mash—it is impossible to specify any particular time, as some apples cook much more speedily than others. When done, bruise them to a pulp, put in a piece of butter as large as a nutmeg, and sweeten them to taste. Put into saucepan only sufficient water to prevent them burning. Some persons put the apples in a stone jar placed in boiling water; there is then no danger of their catching.
Apple Sauce for Goose or Roast Pork.—Pare, core, and slice some apples, and put them in a strong jar, into a pan of water. When sufficiently boiled, bruise to a pulp, adding a little butter, and a little brown sugar.
A Substitute for Cream.—Beat up the whole of a fresh egg in a basin, and then pour boiling tea over it gradually to prevent its curdling; it is difficult from the taste, to distinguish it from rich cream.
Bechamel Sauce.—Put a few slices of ham into a stew-pan, a few mushrooms, two or three shalots, two cloves, also a bay leaf and a bit of butter. Let them stand a few hours. Add a little water, flour and milk or cream; simmer forty minutes. Scalded parsley, very fine may be added.
Bread Sauce.—Break three-quarters of a pound of stale bread into small pieces, carefully excluding any crusty and outside bits, having previously simmered till quite tender, an onion, well peeled and quartered in a pint of milk. Put the crumbs into a very clean saucepan, and, if you like the flavor, a small teaspoonful of sliced onion, chopped, or rather minced, as finely as possible. Pour over the milk, taking away the onion simmered in it, cover it up, and let it stand for an hour to soak. Then, with a fork, beat it quite smooth, and seasoned with a very little powdered mace, cayenne and salt to taste, adding one ounce of butter; give the whole a boil, stirring all the time, and it is ready to serve. A small quantity of cream added at the last moment, makes the sauce richer and smoother. Common white pepper may take the place of cayenne, a few peppercorns may be simmered in the milk, but they should be extracted before sending to table.
Bread Sauce.—Grate some old bread into a basin; pour boiling new milk over it; add an onion with five cloves stuck in it, with pepper and salt to taste. Cover it and simmer in a slow oven. When enough, take out the onion and cloves; beat it well, and add a little melted butter. The addition of cream very much improves this sauce.
Caper Sauce.—Melt some butter, chop the capers fine, boil them with the butter. An ounce of capers will be sufficient for a moderate size sauce-boat. Add, if you like, a little chopped parsley, and a little vinegar. More vinegar, a little cayenne, and essence of anchovy, make it suitable for fish.
As a substitute for capers, some use chopped pickled gherkins.