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SOUR SAUCE FOR FISH. Boil two blades of mace in a wine glass of water,
and half as much sharp vinegar, for a quarter of an hour. Then take out
the mace, and put in a quarter of a pound of butter, and the yolk of an
egg well beaten. Shake these over the fire one way till the sauce is
properly thickened, without suffering it to boil.

SOUSE FOR BRAWN. Boil a quarter of a pint of wheat bran, a sprig of bay,
and a sprig of rosemary, in two gallons of water for half an hour,
adding four ounces of salt. Strain it, and let it cool. This will do for
pig's feet and ears, as well as brawn.

SOUSED STURGEONS. Draw and divide the fish down the back, and then into
pieces. Put the fish into salt and water, clean it well, bind it with
tape, and boil it very carefully in vinegar, salt, and water. When done
lay it to cool, and pack it up close in the liquor it was boiled in.

SOUSED TRIPE. Boil the tripe, but not quite tender; then put it into
salt and water, which must be changed every day till it is all used.
When the tripe is to be dressed, dip it into a batter of eggs and flour,
and fry it of a good brown.

SOY. To make English soy, pound some walnuts when fit for pickling, in a
marble mortar, very small. Squeeze them through a strainer, let the
liquor stand to settle, and then pour off the fine. To every quart of
liquor put a pound of anchovies, and two cloves of shalot. Boil it
enough to make the scum rise, and clear it well. Add two ounces of
Jamaica pepper, a quarter of an ounce of mace, and half a pint of
vinegar. Boil it again, until the anchovies are dissolved and the shalot
tender, and let it stand till the next day. Then pour off the fine, and
bottle it for use. Strain the thick through a sieve, and put it by
separately. When used for fish, put some of the soy to the usual
anchovies and butter, or to plain butter.

SPANISH CARDOONS. Cut them three inches long, leaving out any that are
hollow and green. Boil them in water half an hour, and then put them
into warm water to pick them. Stew them with some broth, with a
spoonful of flour mixed in it. Add salt, onions, roots, a bunch of sweet
herbs, a dash of verjuice, and a little butter. When they are well done
take them out, and put them into a good cullis, with a little broth.
Boil them half an hour in this sauce to give them a flavour, and then
serve them up. Let the sauce be neither too clear nor too thick, and of
a fine light colour.

SPANISH