There are, likewise, other articles repeatedly wanted for the use of stovework; and as their possession has been found to obviate much inconvenience and trouble, they are here enumerated: that is to say, liquid of colour preserved in a bottle, strained lemon juice preserved in the same manner, cayenne pepper, ground spices, ground pepper and salt mixed, which should be preserved separately in small jars; and every day, when wanted, fresh breadcrumbs rubbed through a hair sieve; parsley, thymes, eschallots, savoy, marjoram, and lemon peel, chopped very fine, and put on a dish in separate partitions.
Directions are not given for serving the fish sauces with any particular kind of fish,—such as turbot or salmon with lobster sauce, &c. but the receipts have been written only for the making them; therefore it is recommended that every person make a choice, and not be biassed altogether by custom.
Apple Sauce for Pork, Geese, &c.
Pare, quarter, and core, baking apples; put them into a stewpan, add a bit of lemon rind, a small stick of cinnamon, a few cloves, and a small quantity of water. Cover the pan close, set it over a moderate fire, and when the apples are tender take the peel and spices out; then add a bit of fresh butter, and sugar to the palate.
Green Sauce for Ducklings or Green Geese.
Pick green spinach or sorrel, wash it, and bruise it in a marble mortar, and strain the liquor through a tamis cloth. To a gill of the juice add a little loaf sugar, the yolk of a raw egg, and a spoonful of vinegar; if spinach juice, then put one ounce of fresh butter, and whisk all together over a fire till it begins to boil.
N. B. Should the sauce be made of spinach juice instead of vinegar, there may be put two table spoonfuls of the pulp of gooseberries rubbed through a hair sieve.
Fennel Sauce for Mackarel.
Pick green fennel, mint, and parsley, a little of each; wash, boil them till tender, drain and press them, chop them fine, add melted butter, and serve up the sauce immediately, for should the herbs be mixed with the butter any length of time before it is served up, they will be discoloured. The same observation should be noticed in making parsley and butter sauce.