, that all those which are
intended to mask the various dishes of poultry or meat, should be of a
sufficient consistency to slightly adhere to the fowls or joints over
which they are poured. For browning and thickening sauces, &c., browned
flour may be properly employed.

358. SAUCES SHOULD POSSESS A DECIDED CHARACTER; and whether sharp or
sweet, savoury or plain, they should carry out their names in a distinct
manner, although, of course, not so much flavoured as to make them too
piquant on the one hand, or too mawkish on the other.

359. GRAVIES AND SAUCES SHOULD BE SENT TO TABLE VERY HOT; and there is
all the more necessity for the cook to see to this point, as, from their
being usually served in small quantities, they are more liable to cool
quickly than if they were in a larger body. Those sauces, of which cream
or eggs form a component part, should be well stirred, as soon as these
ingredients are added to them, and must never be allowed to boil; as, in
that case, they would instantly curdle.

360. ALTHOUGH PICKLES MAY BE PURCHASED at shops at as low a rate as they
can usually be made for at home, or perhaps even for less, yet we would
advise all housewives, who have sufficient time and convenience, to
prepare their own. The only general rules, perhaps, worth stating
here,--as in the recipes all necessary details will be explained, are,
that the vegetables and fruits used should be sound, and not over ripe,
and that the very best vinegar should be employed.

361. FOR FORCEMEATS, SPECIAL ATTENTION IS NECESSARY. The points which
cooks should, in this branch of cookery, more particularly observe, are
the thorough chopping of the suet, the complete mincing of the herbs,
the careful grating of the bread-crumbs, and the perfect mixing of the
whole. These are the three principal ingredients of forcemeats, and they
can scarcely be cut too small, as nothing like a lump or fibre should be
anywhere perceptible. To conclude, the flavour of no one spice or herb
should be permitted to predominate.

RECIPES.

CHAPTER X.

SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.

ANCHOVY SAUCE FOR FISH.

362. INGREDIENTS.--4 anchovies, 1 oz. of butter, 1/2 pint of melted
butter, cayenne to taste.

_Mode_.--Bone the anchovies, and pound them in a mortar to a paste, with
1 oz. of butter. Make the melted butter hot, stir in the pounded
anchovies and cayenne; simmer for 3 or 4 minutes; and if liked, add a
squeeze of lemon-ju