In a little port wine and water melt some currant jelly, or send in the jelly only; or simmer port wine and sugar for twenty or thirty minutes.
Harvey’s Sauce.
Three table-spoonfuls of walnut ketchup, two of essence of anchovies, one tea-spoonful of soy, and one of cayenne pepper. Mix these together; put them, with a clove of garlic, into a pint bottle, and fill it up with white wine vinegar.
Sauce for Hashes or Fish, and good with any thing and every thing.
Take two or more spoonfuls of good cullis, according to the quantity you intend to make, a glass of white wine, a shalot, a small onion, a few mushrooms, truffles, morels, and a bunch of sweet-herbs, with a little grated lemon-peel, a slice of ham, and the yolk of an egg. Thicken it with a bit of butter rolled in flour, and let it stew till the ingredients are quite soft.
Sauce for White Hashes or Chickens.
A pint of new milk, the yolk of two eggs, well beaten, two ounces of butter, well mixed with flour; mix it all together in a saucepan, and, when it boils, add two spoonfuls of mushroom ketchup; it must be stirred all the time, or it will not do. If used for cold veal or lamb, the meat must be cut as thin as possible, the sauce made first to boil, and then the meat put into it, till it is hot enough for table.
Horseradish Sauce.
A tea-spoonful of mustard, one table-spoonful of vinegar, three of thick cream, and a little salt; grate as much horseradish into it as will make it as thick as onion sauce. A little shalot may be added.