Oyster Sauce. No. 2.
Wash the oysters from their liquor; strain it, and put that and the oysters into a little boiled gravy and just scald them: add a piece of butter mixed with flour, cream, and ketchup. Shake all up; let it boil, but not much, lest the oysters grow hard and shrink; but be very careful they are enough done, as nothing is more disagreeable than the oysters tasting raw.
Pepper-pot.
A good stock made with beef bones or mutton, one small carrot, one onion, three turnips, two heads of celery, a little thyme and sweet-herbs; season to your taste; boil these, and put them through a tamis; then add a little flour and butter; make up some flour and water in little balls, and boil them in the pepper-pot.
Sauce for Pike, or any other fresh-water Fish.
Take half a pint of good beef broth, three table-spoonfuls of cream, one onion sliced fine, a middling sized stick of horseradish scraped, seven or eight peppercorns, three or four cloves, two anchovies; boil well in a piece of butter as big as a walnut well rolled in flour.
Pike should be boiled with the scales on.
Sauce Piquante.
Pound a table-spoonful of capers and one pound of minced parsley as fine as possible, add the yolks of three hard eggs; rub them together with a table-spoonful of mustard. Bone six anchovies, pound them, and rub them through a hair sieve; mix with these two spoonfuls of oil, one of vinegar, one of shalot, and a few grains of cayenne pepper. Rub all together in a mortar till thoroughly incorporated; then stir them into half a pound of good gravy, or melted butter, and pass the whole through a sieve.