of celery very clean cut it into little
bits, and boil it softly till it is tender; add half a pint of cream,
some mace, nutmeg, and a small piece of butter rolled in flour; then
boil it gently. This is a good sauce for roasted or boiled fowls,
turkeys, partridges, or any other game.

* * * * *

MUSHROOM SAUCE.

Clean and wash one quart of fresh mushrooms, cut them in two, and put
them into a stew-pan, with a little salt, a blade of mace, and a little
butter; stew them gently for half an hour, and then add half a pint of
cream, and the yelks of two eggs beat very well--keep stirring it till
it boils up. Put it over the fowls or turkies--or you may put it on a
dish with a piece of fried bread first buttered--then toasted brown, and
just dipped into boiling water. This is very good sauce for white fowls
of all kinds.

* * * * *

COMMON SAUCE.

Plain butter melted thick, with a spoonful of walnut pickle or catsup,
is a very good sauce; but you may put as many things as you choose into
sauces.

* * * * *

TO MELT BUTTER.

Nothing is more simple than this process, and nothing so generally done
badly. Keep a quart tin sauce-pan, with a cover to it, exclusively for
this purpose; weigh one quarter of a pound of good butter; rub into it
two tea-spoonsful of flour; when well mixed, put it in the sauce-pan
with one table-spoonful of water, and a little salt; cover it, and set
the sauce-pan in a larger one of boiling water; shake it constantly till
completely melted, and beginning to boil. If the pan containing the
butter be set on coals, it will oil the butter and spoil it. This
quantity is sufficient for one sauce-boat. A great variety of delicious
sauces can be made, by adding different herbs to melted butter, all of
which are excellent to eat with fish, poultry, or boiled butchers' meat.
To begin with parsley--wash a large bunch very clean, pick the leaves
from the stems carefully, boil them ten minutes in salt and water, drain
them perfectly dry, mince them exceedingly fine, and stir them in the
butter when it begins to melt. When herbs are added to butter, you must
put two spoonsful of water instead of one. Chervil, young fennel,
burnet, tarragon, and cress, or pepper-grass, may all be used, and must
be prepared in the same manner as the parsley.

* * * * *

CAPER SAUCE.

Is made by mixi