- Essence of anchovy ([No. 433]), one wine-glassful.
- Eschalot wine ([No. 402]), one and a half ditto.
- Basil wine ([No. 397]), four ditto.
- Mushroom catchup ([No. 439]), two ditto.
- Concrete lemon acid, one drachm, or some artificial lemon-juice ([No. 407*]).
- Lemon-peel, very thinly pared, three-quarters of an ounce.
- Curry powder ([No. 455]), a quarter of an ounce.
Steep for a week, to get the flavour of the lemon-peel, &c.
Obs.—This is very convenient to extemporaneously turtlefy soup, sauce, or potted meats, ragoûts, savoury patties, pies, &c. &c.
Wine Sauce for Venison or Hare.—(No. 344.)
A quarter of a pint of claret or port wine, the same quantity of plain, unflavoured mutton gravy ([No. 347]), and a table-spoonful of currant jelly: let it just boil up, and send it to table in a sauce-boat.
Sharp Sauce for Venison.—(No. 345.)
Put into a silver, or very clean and well-tinned saucepan, half a pint of the best white wine vinegar, and a quarter of a pound of loaf-sugar pounded: set it over the fire, and let it simmer gently; skim it carefully; pour it through a tamis or fine sieve, and send it up in a basin.
Obs.—Some people like this better than the sweet wine sauces.
Sweet Sauce for Venison or Hare.—(No. 346.)
Put some currant-jelly into a stew-pan; when it is melted, pour it into a sauce-boat.