SAUCE, for Carp or boiled Turkey. — Rub lb. of butter with a teaspoonful of flour, put to it a little water, melt it, and add near a quarter of a pint of thick cream, and half an anchovy chopped fine, not washed ; set it over the fire, and as it boils up, add a large spoonful of real India soy. If that does not give it a fine colour, add a little more. Turn it into the sauce- tureen, and put some salt✪ Sauce, Robart, for Rumps or Steaks and half a lemon ; stir well to hinder from curd- ling. SAUCE, for cold Partridges, and Moor-Game, &c. — Pound four anchovies, and two cloves of garlic, in a mortar : add oil and vinegar to the taste. Mince the meat✪ Sauce, for cold Partridges and Moor-Game, and put the sauce to it as wanted. SAUCE, for Ducks. — Serve a rich gravy in the dish ; cut the breast into slices, but don’t take them off ; cut a lemon, and put peppier and salt on it✪ Sauce, for Ducks ; then squeeze it on the breast, and pour a spoonful of gravy over before you help. SAUCE, for Fowl of any sort. — Boll some veal gravy, pepper, salt. SAU 350 SAV the juice of a Seville orange and a lemon, and a quarter as much of port wine✪ Sauce, for Fowl of any sort, as of gravy : pour it into the dish or a boat. SAUCE, for Hot or Cold Roast Beef. — Grate or scrape very fine, some horse-radish, a little made mustard, some pounded white sugar, and four large spoonfuls of vinegar✪ Sauce, for Hot or Cold Roast Beef. Serve in a saucer. SAUCE, for Salmon. — BoD a bunch of fennel and parsley ; chop them small, and put into it some good melted butter. Gravy sauce should be served with it : — put a little brown gravy into a saucepan, with one an- chovy, a teaspoonful of lemon-pickle, a tablespoonful of walnut pickle, two spoonfuls of the water in which the fish was boded, a stick of horse-radish, a little browning, and salt✪ Sauce, for Salmon ; boil them four minutes ; thicken with flour and a good lump of butter, and strain through a hair sieve. SAUCE for Savoury Pies. — Take some gravy, one anchovy, a sprig of sweet herbs, an onion, and a little mushroom liquor; boil it a little, and thicken it with burnt butter, or a bit of butter rolled in flour ; add a little port wine✪ Sauce for Savoury Pies, and open the pie, and put it in. It will serve for lamb, mutton, veal, or veal pies. SAUCE, for a Turkey. — Open some oysters into a basiii, and wash them in their own liquor ; save the liquor, and as soon as settled, pour into a saucepan ; add a little white gravy, a teaspoonful of lemon pickle; thicken with flour and butter ; boil it three or four minutes ; add a spoonful of thick cream✪ Sauce for a Turkey, and then the oysters ; shake them over the fire till they are hot, but do not let them boiL SAUCE for WUd Fowl. — Simmer a tea-cupful of port wine, the same quantity of good meat-gravy, a little shalot, a little pepper, salt, a grate of nuUneg, and a bit of mace, for ten minutes ; put in a bit of butter and flour, give it all one boil, and pour it through the birds. In general they are not stuffed as tame, but may be done so tf liked. SAUSAGES, to eat cold. — Season fat and lean pork with some salt, saltpetre, pepper, and allspice, all ✪ Sausages to Eat Cold

AI-modernized reading of the original text

SAUCE, for Carp or boiled Turkey. — Rub 1/2 lb. of butter with a teaspoonful of flour, put to it a little water, melt it, and add near a quarter of a pint of thick cream, and half an anchovy chopped fine, not washed ; set it over the fire, and as it boils up, add a large spoonful of real India soy. If that does not give it a fine colour, add a little more. Turn it into the saucetureen, and put some salt and half a lemon ; stir well to hinder from curdling. SAUCE, for cold Partridges, and Moor-Game, &c. — Pound four anchovies, and two cloves of garlic, in a mortar : add oil and vinegar to the taste. Mince the meat, and put the sauce to it as wanted. SAUCE, for Ducks. — Serve a rich gravy in the dish ; cut the breast into slices, but don’t take them off ; cut a lemon, and put peppier and salt on it ; then squeeze it on the breast, and pour a spoonful of gravy over before you help. SAUCE, for Fowl of any sort. — Boll some veal gravy, pepper, salt. SAU SAV the juice of a Seville orange and a lemon, and a quarter as much of port wine, as of gravy : pour it into the dish or a boat. SAUCE, for Hot or Cold Roast Beef. — Grate or scrape very fine, some horse-radish, a little made mustard, some pounded white sugar, and four large spoonfuls of vinegar. Serve in a saucer. SAUCE, for Salmon. — BoD a bunch of fennel and parsley ; chop them small, and put into it some good melted butter. Gravy sauce should be served with it : — put a little brown gravy into a saucepan, with one anchovy, a teaspoonful of lemon-pickle, a tablespoonful of walnut pickle, two spoonfuls of the water in which the fish was boded, a stick of horse-radish, a little browning, and salt ; boil them four minutes ; thicken with flour and a good lump of butter, and strain through a hair sieve. SAUCE for Savoury Pies. — Take some gravy, one anchovy, a sprig of sweet herbs, an onion, and a little mushroom liquor; boil it a little, and thicken it with burnt butter, or a bit of butter rolled in flour ; add a little port wine, and open the pie, and put it in. It will serve for lamb, mutton, veal, or veal pies. SAUCE, for a Turkey. — Open some oysters into a basiii, and wash them in their own liquor ; save the liquor, and as soon as settled, pour into a saucepan ; add a little white gravy, a teaspoonful of lemon pickle; thicken with flour and butter ; boil it three or four minutes ; add a spoonful of thick cream, and then the oysters ; shake them over the fire till they are hot, but do not let them boiL SAUCE for WUd Fowl. — Simmer a tea-cupful of port wine, the same quantity of good meat-gravy, a little shalot, a little pepper, salt, a grate of nutmeg, and a bit of mace, for ten minutes ; put in a bit of butter and flour, give it all one boil, and pour it through the birds. In general they are not stuffed as tame, but may be done so tf liked. SAUSAGES, to eat cold. — Season fat and lean pork with some salt, saltpetre, pepper, and allspice, all

Records on this page

Sauce, Robart, for Rumps or SteaksSauce, for Carp or boiled TurkeySauce, for cold Partridges and Moor-GameSauce, for DucksSauce, for Fowl of any sortSauce, for Hot or Cold Roast BeefSauce, for SalmonGravy SauceSauce for Savoury PiesSauce for a TurkeySausages to Eat Cold

Consult me