Put the red spawn of a hen lobster in a mortar; add half an ounce of butter; pound it smooth, and run it through a hair sieve with the back of a spoon. Cut the meat of the lobster into small pieces, and add as much melted butter to the spawn as will suffice; stir it till thoroughly mixed; then put to it the meat of the lobster, and warm it on the fire; but do not let it boil.
Lobster Sauce. No. 3.
Take the spawn of one large lobster, and bruise it well in a mortar: take a sufficient quantity of strong veal gravy, the yolk of an egg, and a little cream, and thicken with flour and butter.
The Marchioness’s Sauce.
Put as much bread rasped very fine as you can take at two handfuls into a stewpan, with a bit of butter of the size of a walnut, a kitchen-spoonful of sweet oil, a shalot cut small, salt and large pepper, with a sufficient quantity of lemon-juice to lighten the whole. Stir it over the fire till it thickens. This sauce may be served with all sorts of meat that require a sharp relishing sauce.
Meat Jelly for Sauces.
Every sort of dish requires good sauce, and for every sauce it is absolutely necessary to have a good meat jelly. The following may be depended upon as being excellent: a shin of beef, about eight pounds, rather more than less; a knuckle of veal, about nine pounds; a neck of mutton, about nine pounds; two fowls; four calves’ feet: carefully cut off all fat whatever, and stew over a stove as slowly as possible, till the juice is entirely extracted. This will produce about seven quarts of jelly. No pepper, salt, or herbs of any kind. These should be added in using the jelly, whether for soups, broths, or sauces; but the pure jelly is the thing to have as the foundation for every species of cookery.
Another.
Three shanks, or two pounds, of mutton in two quarts of water; stew down to a pint and a half, with a carrot, and an onion.