Half a pint of cream, the liver of the chicken, a little parsley, an anchovy, some caper liquor, the yolks of two hard-boiled eggs, a little pepper, salt, nutmeg, and juice of lemon, with a piece of butter, about the size of a walnut, to thicken it. Send it up hot, with the chicken.
Sauce for any kind of roasted Meat.
While the mutton, beef, hare, or turkey, is roasting, put a plate under it, with a little good broth, three spoonfuls of red wine, a slice of onion, a little grated cheese, an anchovy, washed and minced, and a bit of butter; let the meat drop into it. When it is taken up, put the sauce into a pan that has been rubbed with onion; give it a boil up; strain it through a sieve, and serve it up under your roast, or in a boat.
Sauce Robert.
Melt an ounce of butter, and put to it half an ounce of onion, mixed fine; turn it with a wooden spoon till it takes a light brown colour; stir into it a table-spoonful of mushroom ketchup, and the same quantity of port wine. Add half a pint of broth, a quarter of a tea-spoonful of pepper, and the same of salt; give them a boil; add a tea-spoonful of mustard, the juice of half a lemon, and one or two tea-spoonfuls of vinegar or tarragon.
Another.
Cut a few large onions and some fat bacon into square pieces; put these together into a saucepan over a fire, and shake them well to prevent their burning. When brown, put in some good veal gravy, with a little pepper and salt; let them stew gently till the onions are tender; then add a little salt, vinegar, and mustard, and serve up.
Sauce for Salad.
The yolk of one egg, one tea-spoonful of mustard, one tea-spoonful of tarragon vinegar, three table-spoonfuls of oil, one table-spoonful of common vinegar, chives, according to taste.