Pudding Sauce.—(a) Pour ½ pint fast boiling water on 1 large tablespoonful flour, mixed smoothly in 1 gill ale. Sweeten with 2 oz. raw sugar, add a large pinch of grated nutmeg, or any other spice, stir over the fire until it boils, then put in 1 oz. butter, and when it is dissolved the sauce will be ready.
(b) The yolks of 4 eggs, and the juice of 2 lemons, sugar to taste, and if you choose, a wineglass of hock; make these hot in a pan, and when it begins to thicken, add the whites, which have been beaten to a froth, and serve with the pudding almost directly.
(c) Scald 1 oz. Jordan almonds and 6 bitter almonds; bruise them in a mortar with 4 oz. sugar and 1 tablespoonful eau de fleurs d’oranger to a pulp. Put this in a small stewpan, with 1 gill of cream, 2 yolks raw eggs, and with a wire whisk whip the sauce (always one way) over a very slow heat till it becomes a substantial smooth froth.
(d) A little caramel, the yolks of 2 eggs, ¼ pint cream, ½ glass brandy or sherry, stir in a jug till it thickens; put on ice to cool.
Quin Sauce.—2 gal. each mushroom ketchup and walnut ketchup, 1 gal. soy, 1 lb. garlic, 6 lb. sprats; boil ¼ hour; strain; bottle.
Raspberry Sauce.—Put into a stewpan 4 well-beaten eggs, 2 teaspoonfuls flour, 1 pint fresh raspberry juice, and ¼ lb. sugar; whisk this over the fire till it thickens and rises well; serve while it is light and frothy. Other similar fruit may be used in the same way. If red currants be chosen more sugar will be required.
Ravigote Sauce.—(a) Take equal parts parsley, chervil, garden cress, and tarragon; mince them very finely. Rub a saucepan with shallot, melt a piece of butter in it, add a little flour, mix thoroughly, then add stock quant. suff., pepper, salt, a glass of white wine, and the herbs. Let the sauce come to the boil, then throw in a small pat of butter, a squeeze of lemon, and serve.
(b) Pound in a mortar some fine herbs, previously chopped—viz. parsley, chervil, cress, pimpernel, celery, chives, scallions—a spoonful of capers, 1 or 2 anchovies; reduce to a smooth paste, add the yolk of an egg, salt, pepper, 1 spoonful oil, and 1 of vinegar.
Rum Butter.—Grate 1 lb. coarse brown sugar as fine as possible, add ½ small nutmeg grated, melt a little over ¼ but not quite ½ lb. butter, stir in the sugar and nutmeg; add 1 wineglassful good rum, and beat it well up. Pour into a deep glass dish or basin, and when cold sprinkle powdered white sugar well over it.
Sharp Sauce.—(a) Robert.—Put a large piece of butter rolled in flour into a saucepan, add chopped and blanched parsley and mushrooms, a little chopped shallot, and the least bit of garlic. Moisten with a cupful of stock, add salt, a grate of nutmeg, and some English mustard; amalgamate thoroughly, and serve in a boat.