Other Recipes from SAUCES.A Rich Brown Gravy.
A Good Gravy For Roast Fowls.
Another Excellent Receipt.
A Fine Sauce For Steaks.
A Fish Sauce Without Butter.
A Fine Fish Sauce.
Sauce For Ducks.
Apple Sauce For Goose.
To Draw Good Gravy.
Sauce Robert For Steaks.
Savory Herb Powder.
English Egg Sauce.
White Sauce For Boiled Fowls(Sauces.) - (The Lady's Own Cookery Book)
Have ready a sauce, made of one pint of veal jelly, half a quarter of a
pound of butter, two small onions, and a bunch of parsley; then put
three table-spoonfuls of flour, half a pint of boiling hot cream, the
yolks of three eggs, a pinch of cayenne pepper, and the same of salt;
boil all up together, till of a tolerable thickness; keep it hot, and
take care that it does not curdle. Make ready some slices of truffles,
about thirty-four, the size and thickness of a shilling, boil them in a
little meat jelly; strain them, and add the truffles to the sauce
previously made. When ready to serve, pour the sauce and truffles over
whatever meat they are destined for.
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