d pour it round the steaks, which should be of a fine yellow
brown, and garnished with fried parsley and lemon.

SAUCE FOR STEAKS. When the steaks are taken out of the fryingpan, keep
back a spoonful of the fat, or put in an ounce of butter. Add flour to
thicken it, and rub it well over the fire till it is a little browned.
Then add as much boiling water as will reduce it to the consistence of
cream, and a table-spoonful of ketchup or walnut pickle. Let it boil a
few minutes, and pour it through a sieve upon the steaks. To this may be
added a sliced onion, or a minced shalot, with a glass of port wine.
Broiled mushrooms are favourite relishes to beef steaks. Garnish with
finely scraped horseradish, pickled walnuts, or gherkins.

SAUCE FOR VEAL. Mince any kind of sweet herbs with the yolks of two or
three hard eggs. Boil them together with some currants, a little grated
bread, pounded cinnamon, sugar, and two whole cloves. Pour the sauce
into the dish intended for the veal, with two or three slices of orange.

SAUCE FOR WILD FOWL. Simmer a tea-cupful of port wine, the same quantity
of good meat gravy, a little shalot, a little pepper and salt, a grate
of nutmeg, and a bit of mace, for ten minutes. Put in a piece of butter,
and flour; give it all one boil, and pour it through the birds. In
general they are not stuffed as tame fowl, but may be done so if
approved.

SAUSAGES. Chop fat and lean pork together, season it with sage, pepper,
salt, and two or three berries of allspice. Half fill some hog's guts
that have been soaked and made extremely clean; or the meat may be kept
in a very small pan closely covered, and so rolled and dusted with a
very little flour before it is fried. The sausages must be pricked with
a fork before they are dressed, or they will burst in the frying. Serve
them on stewed red cabbage, or mashed potatoes put in a form, and
browned with a salamander.--The following is the way of making excellent
sausages to eat cold. Season some fat and lean pork with salt,
saltpetre, black pepper, and allspice, all in fine powder. Rub the
mixture into the meat, and let it lie in pickle for six days. Then cut
it small, and mix with it some shred shalot or garlic, as fine as
possible. Have ready an ox-gut that has been scoured, salted, and well
soaked, and fill it with the above stuffing. Tie up the ends, and hang
it to smoke as you would hams, but first wrap it in a fold or two of old
muslin. It must be