An Excellent Sauce for Carp or boiled Turkey.
Rub half a pound of butter with a teaspoonful of flour; put to it a little water, melt it, and add near a quarter of a pint of thick cream, and half an anchovy chopped fine, unwashed; set it over the fire, and as it boils up, add a large spoonful of real India soy. If that does not give it a fine colour, put a little more. Turn it into the sauce tureen, and put some salt, and half a lemon. Stir it well to prevent curdling.
Sauce for cold Fowl or Partridge.
Rub down in a mortar the yelks of two eggs boiled hard, an anchovy, two dessert spoonfuls of oil, a little shalot, and a teaspoonful of mustard, (all should be pounded before the oil be added) then strain it.
Vinagret for cold Fowl or Meat.
Chop fine mint, parsley, and shalot, and add salt, oil, and vinegar. It may be poured over, or sent in a boat.
Benton Sauce for hot or cold roast Beef.
Grate, or scrape very fine, horseradish, a little made mustard, some pounded white sugar, and four large spoonfuls of vinegar.
Serve in a saucer.