Walnut Ketchup. No. 4.
Take one hundred walnuts, picked in dry weather, and bruise them well in a mortar. Squeeze out the juice; add a large handful of salt; boil and skim it well; then put into the juice an equal quantity of white wine vinegar, or the vinegar in which pickled walnuts have been steeped, a little red wine, anchovies unwashed, four or five cloves of garlic, as many blades of mace, two dozen cloves, and a little whole pepper. Boil it six or seven minutes, and when cold bottle it. If higher spiced the better.
Walnut Ketchup. No. 5.
Pound your walnuts; strew some salt upon them, and let them stand a day or two; strain them; to every pint of juice put half a pound of anchovies, and boil them in it till they are dissolved. Then strain the liquor, and to every pint add two drachms of mace, the same quantity of cloves, some black pepper, one ounce of dried shalots, and a little horseradish.
White Sauce.
Put some good veal or fowl cullis into a stewpan, with a piece of crumb of bread, about the size of a tea-cup, a bunch of parsley, thyme, scallions, a clove of garlic, a handful of butter, mushrooms, and a glass of white wine: let the whole boil till half the quantity is consumed. Strain it through a coarse sieve, keeping the vegetables apart; then add to it the yolks of three eggs beaten up in three table-spoonfuls of cream, and thicken it over the fire, taking care to keep it continually stirred lest the eggs should curdle. You may either add your vegetables or not. This sauce may be used with all sorts of meat or fish that are done white.
Another.
Take some cream, a very little shalot, and a little salt; when warmed upon the fire add a piece of butter rolled in flour; stir it gently one way, and make it the consistency of cream. This sauce is excellent for celery, chickens, veal, &c.