Proceed much in the same way as for the brown sauce, (see [Cullis]) only it is not to be drawn down brown, but filled up and thickened with flour and water, some good cream added to it, and then strained.
Sauce for Beef Bouilli.
Four hard eggs well mixed up with half a table-spoonful of made mustard, eight capers, and one table spoonful of Reading sauce.
Sauce for boiled Beef à la Russe.
Scrape a large stick of horseradish, tie it up in a cloth, and boil it with the beef; when boiled a little, put it into some melted butter; boil it some time, and send it up in the butter. Some persons like to have it sent up in vinegar.
Bread Sauce. No. 1.
Put into half a pint of water a good sized piece of bread-crumb, not new, with an onion, a blade of mace, a few peppercorns, in a bit of cloth; boil them a few minutes; take out the onion and spice, mash the bread smooth, add a little salt and a piece of butter.
Bread Sauce. No. 2.
Take a French roll, or white bread crumb; set it on the fire, with some good broth or gravy, a small bag of peppercorns, and a small onion; add a little good cream, and a little pepper and salt; you may rub it through a sieve or not.