FINE PRUNE SAUCE.—
Wash a pound of prunes, and stew them in orange juice, adding the yellow rind of an orange, pared so fine as to be transparent—or grate it. Stir them up frequently, and when quite done, and the stones are all loose, sweeten the prunes with plenty of sugar.
Prune sauce is eaten with venison, or any sort of game; or with roast kid or fawn—or with roast pig.
CHESTNUT SAUCE.—
Take the large Spanish chestnuts. Cut a slit in the side of each, and roast them well. Peel them, and put them into a saucepan of very rich melted butter. If you use American chestnuts, boil them till quite soft, (trying two or three to ascertain,) then peel, and thicken your melted butter with them. American chestnuts are too small to roast.
PEA-NUT SAUCE.—
Having roasted and shelled a pint of pea-nuts, or ground-nuts, remove the thin brown skin, and simmer the nuts in melted or drawn butter; adding some fine fresh oysters, omitting the gristle.
