Grill Sauce.—(a) 1 tablespoonful cream, 1 of vinegar, ketchup, 1 teaspoonful mustard, Harvey or Reading sauce, a little cayenne and salt; warm in a saucepan, and pour over the grill.
(b) Take 1 oz. butter, and knead into it 1 teaspoonful mustard flour, ½ saltspoonful cayenne pepper, and the same of white pepper. When mixed put it into a small enamelled saucepan; stir until it is melted, when add to it 1 wineglass port wine, 1 teaspoonful Worcester sauce, the same of Harvey sauce, ½ teaspoonful soy, the same of essence of anchovies, and 1 dessertspoonful mushroom ketchup. Stir it over the fire until at boiling point, and send it to table in a warmed butter boat. This sauce will be found good with any kind of grilled bones.
Harvey Sauce.—12 oz. quin sauce, 4 oz. soy, ¼ oz. cayenne.
Horseradish Sauce (Raifort).—Grate a quantity of horseradish, boil it in sufficient water to give it the consistency of sauce, add a pinch of salt and 2 or 3 tablespoonfuls tarragon vinegar, then stir in off the fire 1 gill cream beaten up with the yolk of an egg; or, if a cold sauce is desired, make it as follows: Grate a good-sized stick of horseradish very fine, take the yolks of 2 eggs, ½ gill cream, and mix them well together; add 2 tablespoonfuls vinegar, by degrees to prevent it curdling; pour the mixture over the horseradish, stir all well together, and serve in a small dish. If made in very hot weather, it is better for standing on the ice a little while before serving.
Jam Sauce—Mix ½ pot apricot jam with a cupful of water; warm it on the fire, add a wineglassful of sherry, pass through a fine hair sieve.
Liver Sauce.—Take the livers of any kind of poultry, rabbits, or hares; scald them and mince them finely. Melt a piece of butter in a saucepan, add a little flour to it and a small quantity of minced shallots. Let the whole fry for a minute or two, then add gravy stock in sufficient quantity to make a sauce, a small pinch of powdered sweet herbs and pepper, spices and salt to taste. Put in the minced livers and a glass of port wine. Let the sauce boil for 20 minutes, and at the time of serving add a small piece of fresh butter and the juice of half a lemon.
Lobster Sauce (Homard).—Take a hen lobster, pick out the meat, and break it into pieces, not too small; pound the shell of the lobster and the spawn with some butter till a smooth paste, pass it through a sieve; make 1 pint melted butter, put the meat from the lobster into it, add a dust of cayenne, and when the sauce boils stir into it the lobster butter that has come through the sieve, and ½ pint cream.
Maître d’Hôtel Butter.—(a) Put 2 oz. fresh butter into a basin, with the juice of a lemon, pepper and salt to taste, and a small quantity of parsley freed from moisture and finely minced. Incorporate the whole well together, and keep it in a cool place till wanted.
(b) Melt ¼ lb. butter in a clean saucepan with some very finely minced shallot (or chives) and parsley, pepper, salt, and the juice of 1 lemon. Stir it well till done, and pour over, or round, the fish or meat with which it is to be served. This recipe is improved by the addition of a couple of spoonfuls of béchamel, or rich white sauce and the yolk of one egg.