Bread Sauce. No. 3.
Take the crumb of a French roll; put it into a saucepan, with two large onions, some white peppercorns, and about a pint of water. Let it boil over a slow fire till the onions are very tender; then drain off the water; rub the bread and onions through a hair sieve; put the pulp into a stewpan, with a bit of butter, a little salt, and a gill of cream; and keep it stirring till it boils.
Bread Sauce. No. 4.
Put bread crumbs into a stewpan with as much milk as will soak them; moisten with broth; add an onion and a few peppercorns. Let it boil or simmer till it becomes stiff: then add two table-spoonfuls of cream, melted butter, or good broth. Take out the onion and peppercorns when ready to serve.
Bread Sauce for Pig.
To the sauce made as directed in No. 1 add a few currants picked and washed, and boil them in it.
Browning for made dishes.
Beat four ounces of loaf sugar very fine: put it into an iron frying-pan, with an ounce of butter; set it over a clear fire, mixing it well all the time: when it begins to be frothy, the sugar is dissolving; hold it high over the fire. When the butter and sugar is of a deep brown, pour in a little white wine; stir it well; add a little more wine, stirring it all the time. Put in the rind of a lemon, a little salt, three spoonfuls of mushroom ketchup, half an ounce of whole allspice, four shalots peeled; boil them slowly eight minutes, then pour into a basin, cover it close, and let it stand till next day. Skim and bottle it. A pint of white wine is the proper quantity for these ingredients.
Another.
Take some brown sugar, put a little water to it, set it on the fire, and let it boil till it nearly comes to burning, but it must not quite burn, as it would then be bitter: put some water to it, and when cold strain it off, and put it in a bottle. When you want to give a higher colour to gravy or sauce, you will find this very useful.