of scorched flour with a little water, and
stir it in when the gravy boils. Season it with salt, pepper, and
cloves--stir a table spoonful of currant jelly in, and just before you
take it from the fire, half a tumbler of wine. Many people prefer melted
currant jelly to any other sauce for venison or mutton.

46. _Rice Sauce._

Boil one onion and half a tea cup of rice with a blade of mace, till
very soft, in just water enough to cover it--then stir in half a pint of
milk, a little salt, and strain it. This is a nice accompaniment to
game.

47. _Oyster Sauce._

Take the juice of the oysters, and to a pint put a couple of sticks of
mace, a little salt and pepper. Set it on the fire--when it boils, stir
in a couple of tea spoonsful of flour, mixed with milk. When it has
boiled several minutes, stir in half a pint of oysters, a piece of
butter, of the size of a hen's egg. Let them scald through, then take
them up.

48. _White Celery Sauce for Boiled Poultry._

Take five or six heads of celery--cut off the green tops, cut up the
remainder into small bits, and boil it till tender, in half a pint of
water--mix two or three tea spoonsful of flour smoothly with a little
milk--then add half a tea cup more of milk, stir it in, add a small lump
of butter, and a little salt. When it boils, take it up.

49. _Brown Sauce for Poultry._

Peel two or three onions, cut them in slices, flour and fry them brown,
in a little butter--then sprinkle in a little flour, pepper, salt, and
sage--add half a pint of the liquor the poultry was boiled in, and a
table spoonful of catsup. Let it boil up, then stir in half a wine glass
of wine if you like.

50. _Savory Jelly for Cold Meat._

Boil lean beef or veal till tender. If you have any beef or veal bones,
crack and boil them with the meat, (they should be boiled longer than
the meat,) together with a little salt pork, sweet herbs, and pepper and
salt. When boiled sufficiently, take it off, strain it, and let it
remain till the next day--then skim off the fat, take up the jelly, and
scrape off the dregs that adhere to the bottom of it--put in the whites
and shells of several eggs, several blades of mace, a little wine, and
lemon juice--set it on the fire, stir it well till it boils, then strain
it till clear through a jelly bag.

51. _Liver Sauce for Fish._

Boil the liver of the fish--then mash it fine, stir it into drawn
butter, put in a little cayenne, or black pepper,