Put a quarter of a pound of butter in a stew-pan, with a small tablespoonful of wheat flour, a teaspoonful of chopped parsley, and the same of young onions, or eschalots, chopped fine; add a saltspoonful of salt, and the same of pepper, and a grated nutmeg. Mix these well together, then add a glass of cream, or rich milk, set it over the fire, and stir it with a silver spoon until it is ready to boil; if it is too thick, add more milk. This sauce should be stirred for fifteen minutes. Extract of celery improves it. Serve with boiled rabbits, meat or poultry.
NO. 34.—APPLE SAUCE
Peel, quarter, and core some rich, tart apples; add a very little water, cover and set them over the fire; when tender, mash them smooth, and serve with roasted pork, goose, or any other gross meat.
NO. 35.—CRANBERRY SAUCE
Wash and pick a quart of cranberries; put them into a stew-pan, with a teacupful of water, and the same of brown sugar; cover the pan and let them stew gently for one hour; then mash them smooth with a silver spoon; dip a quart bowl in cold water, pour in the stewed cranberries, and leave till cold. Serve with roast pork, ham, turkey or goose.
NO. 36.—SAVORY SAUCE FOR A ROAST GOOSE
A tablespoonful of made mustard, half a teaspoonful of cayenne pepper, and three spoonfuls of port wine. When mixed, pour this (hot) into the body of the goose before sending it up. It wonderfully improves the sage and onions.
NO. 37.—FRIED PEACHES FOR SAUCE
Take peaches, not fully ripe, wash and wipe them; then cut them in slices a quarter of an inch thick, and fry in the pan, after pork. Serve with the meat. This is a South Carolina dish.
NO. 38.—FRIED APPLES AS A RELISH