Sauce for Ducks.
Stew the giblets till the goodness is extracted, with a small piece of lean bacon, either dressed or not, a little sprig of lemon-thyme, some parsley, three or four sage leaves, a small onion quartered, a few peppercorns, and plenty of lemon-peel. Stew all these well together; strain and put in a large spoonful of port wine, a little cayenne pepper and butter, and flour it to thicken.
Dutch Sauce.
Put into a saucepan some vinegar and water with a piece of butter; thicken it with the yolks of two eggs; squeeze into it the juice of a lemon, and strain it through a sieve.
Dutch Sauce for Fish.
Slice a little horseradish, and put it into a quarter of a pint of water, with five or six anchovies, half a handful of white peppercorns, a small onion, half a bay-leaf, and a very little lemon peel, cut as thin as possible. Let it boil a quarter of an hour; then strain and thicken with flour and butter and the yolk of an egg. Add a little elder vinegar, and then squeeze it through a tamis. It must not boil after being strained, or it will curdle.
Dutch Sauce for Meat or Fish.
Put two or three table-spoonfuls of water, as many of vinegar, and as many of broth, into a saucepan, with a piece of butter; thicken it with the yolks of two eggs. If for fish, add four anchovies; if not, leave them out. Squeeze into it the juice of a lemon, and strain it through a sieve.