The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

N. B. Sauces of fennel, chervil, basil, tarragon, burnet, cress, &c. may be made in the same way.

ANCHOVY SAUCE.

Pound three anchovies in a mortar with a bit of butter, rub it through a hair-sieve, with the back of a wooden spoon, and stir it into half a pint of melted butter.

CAPER SAUCE FOR MUTTON.

To a quarter of a pint of melted butter put a table-spoonful of capers, and nearly as much vinegar.

GARLIC SAUCE.

Pound two cloves of garlic and proceed as with the anchovy sauce.

SHALOT SAUCE,

Is made with three or four shalots pounded, and done in the same way.

Browning,