105. Romaine Sauce for Watercresses.—Grate half an ounce of onion, and use two tablespoonfuls of vinegar to wash it off the grater; to these add a saltspoonful of sugar, a tablespoonful of lemon juice, three tablespoonfuls of olive oil, six capers chopped fine, as much cayenne as can be taken up on the point of a very small pen-knife blade, a level saltspoonful of salt, and quarter of a saltspoonful of pepper; mix well, and use for dressing watercresses, or any other green salad. A few cold boiled potatoes sliced and mixed with this dressing, and a head of lettuce, makes a very nice potato salad.
106. Roast Goose with Onion Sauce.—Prepare a goose as directed in receipt No. 99; stuff it with onion stuffing made according to receipt No. 107; serve it with a gravy boat full of onion sauce made according to receipt No. 108.
107. Sage and Onion Stuffing.—Pare six ounces of onion, and bring them to a boil in three different waters; soak eight ounces of stale bread in tepid water, and wring it dry in a towel; scald ten sage leaves; when the onions are tender, which will be in about half an hour, chop them with the sage leaves, add them to the bread, with one ounce of butter, the yolks of two raw eggs, one level teaspoonful of salt, and half a saltspoonful of pepper; mix and use.
108. Onion Sauce.—Prepare six ounces of onions as in receipt No. 107; chop them fine, pass them through a sieve with a wooden spoon, and put them into half a pint of boiling milk, with one ounce of butter, one saltspoonful of salt, and one quarter of a saltspoonful of pepper.
109. Roast Wild Duck.—Prepare a pair of ducks as directed in receipt No. 99; do not stuff them, but tie over the breasts slices of pork or bacon; roast fifteen minutes to the pound; serve with gravy in a boat and quarters of lemon on the same dish.
110. Roast Partridge.—Prepare a pair of partridges as in receipt No. 99, but do not stuff them; tie over the breasts slices of pork or bacon, and roast about twenty-five minutes; serve with bread sauce.
111. Bread Sauce.—Peel and slice an onion weighing full an ounce, simmer it half an hour in one pint of milk, strain it, and to the milk add two ounces of stale bread, broken in small pieces, one ounce of butter, one saltspoonful of salt, and quarter of a saltspoonful of nutmeg and pepper mixed; strain, passing through a sieve with a spoon, and serve hot.