Bread Sauce.
Boil a large onion, cut in four, with some black peppers, and milk, until the former be quite a pap. Pour the milk strained on grated white stale bread, and cover it. In an hour put it into a saucepan, with a good piece of butter, mixed with a little flour: boil the whole up together, and serve.
Some people like the bread pulped through a colander before the butter be added. A large spoonful of cream improves it.
Little Eggs for Pies or Turtles.
Boil three eggs hard: beat the yelks fine with the raw yelk of an egg; then make up the paste into small eggs, and throw them into a little boiling water to harden.
Fish Sauce A-la-Craster.
Thicken a quarter of a pound of butter with flour, and brown it; then put to it a pound of the best anchovies, cut small, six blades of pounded mace, ten cloves, forty black and Jamaica peppers, a few small onions, a faggot of sweet herbs; namely, savory, thyme, basil, and knotted marjorum; a little parsley, and sliced horseradish. On these pour half a pint of the best sherry wine, and a pint and a half of strong gravy: simmer all gently for twenty minutes; then strain it through a sieve, and bottle it for use: the way of which, is to boil some of it in the butter, as melting.
A very fine Fish Sauce.
Put into a very nice tin saucepan, a pint of fine port wine, one gill of mountain, half a pint of walnut catsup that is fine, twelve anchovies, and the liquor that belongs to them, one gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, Cayenne to taste, three ounces of scraped horseradish, three blades of mace, and two teaspoonfuls of made mustard: boil gently, till the rawness go off, then put it in small bottles for use.
Cork very close, and seal the top.