2 tablespoonfuls mint.
1 tablespoonful powdered sugar.
1 saltspoonful salt.
Mix ten minutes before using.—Mrs. S. T.
Sauces especially suitable for Fowls, though they may be used for any kind of Meats.
White Sauce for Fowls.
Take the neck, gizzard, liver, and feet of fowls, with a piece of mutton or veal, if you have any, and boil in one quart water with a few whole peppers, and salt, till reduced to one pint; then thicken with a quarter pound butter mixed with flour and boil it five or six minutes.
Mix the yolks of two eggs with one teacup good cream; put it in the saucepan, shaking over the fire till done.—Mrs. Dr. S.
Sauce for Boiled Poultry.
One stick of white, blanched celery, chopped very small; put it in a saucepan with one quart milk and a few black peppercorns; let it boil gently, till reduced to one pint. Keep stirring the celery up with the milk until it is in a pulp. Thicken the whole with the yolk of one fresh egg well beaten, and half a teacup of fresh cream.—Mrs. S.