SAUCE FOR COLD PARTRIDGES, MOOR-GAME, ETC.--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 pepper 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.--Boil some veal
gravy, pepper, salt, 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
horseradish, a little made mustard, some pounded white sugar and four
large spoonfuls of vinegar. Serve in a saucer.
SAUCE FOR SALMON.--Boil 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 water in which the fish was boiled, a stick of
horseradish, 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.
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