Sauce for Cold Partridges, Moor-Game, Etc.—Pound four anchovies and two cloves of garlic in a mortar; add oil and vinegar to the taste. Mince the meat, and put the sauce to it as wanted.
Sauce for Ducks.—Serve a rich gravy in the dish; cut the breast into slices, but don't take them off; cut a lemon, and put pepper and salt on it, then squeeze it on the breast, and pour a spoonful of gravy over before you help.
Sauce for Fowl of any Sort.—Boil some veal gravy, pepper, salt, the juice of a Seville orange and a lemon, and a quarter as much of port wine as of gravy; pour it into the dish or a boat.
Sauce for Hot or Cold Roast Beef.—Grate, or scrape very fine, some horseradish, a little made mustard, some pounded white sugar and four large spoonfuls of vinegar. Serve in a saucer.
Sauce for Salmon.—Boil a bunch of fennel and parsley chop them small, and put into it some good melted butter. Gravy sauce should be served with it; put a little brown gravy into a saucepan, with one anchovy, a teaspoonful of lemon pickle, a tablespoonful of walnut pickle, two spoonfuls of water in which the fish was boiled, a stick of horseradish, a little browning, and salt; boil them four minutes; thicken with flour and a good lump of butter, and strain through a hair sieve.
Sauce for Savoury Pies.—Take some gravy, one anchovy, a sprig of sweet herbs, an onion, and a little mushroom liquor; boil it a little, and thicken it with burnt butter, or a bit of butter rolled in flour; add a little port wine, and open the pie, and put it in. It will serve for lamb, mutton, veal or beef pies.
Sauce for a Turkey.—Open some oysters into a basin, and wash them in their own liquor, and as soon as settled pour into a saucepan; add a little white gravy, a teaspoonful of lemon pickle; thicken with flour and butter; boil it three or four minutes; add a spoonful of thick cream, and then the oysters; shake them over the fire till they are hot, but do not let them boil.
Sauce for Wild Fowl.—Simmer a teacupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper, salt, a grate of nutmeg and a bit of mace, for ten minutes; put in a bit of butter and flour, give it all one boil, and pour it through the birds. In general they are not stuffed as tame, but may be done so if liked.
French Tomato Sauce.—Cut ten or a dozen tomatoes into quarters, and put them into a saucepan, with four onions, sliced, a little parsley, thyme, a clove, and a quarter of a pound of butter; then set the saucepan on the fire, stirring occasionally for three-quarters of an hour; strain the sauce through a horse-hair sieve, and serve with the directed articles.
Tomato Sauce.—Take 12 tomatoes, very red and ripe; take off the stalks, take out the seeds, and press out the water. Put the expressed tomatoes into a stewpan, with 1-1/2 ozs. of butter, a bay leaf, and a little thyme; put it upon a moderate fire, stir it into a pulp; put into it a good cullis, or the top of broth, which will be better. Rub it through a search, and put it into a stewpan with two spoonfuls of cullis; put in a little salt and cayenne.