fowl, already roasted, from the
bones; beat it in a marble mortar; add this to the cullis in the
stewpan. Stir it well together, but take great care that it does not
boil; pound three dozen of sweet almonds blanched to a thin paste, in a
marble mortar, with a little boiled milk; add it to the cullis, and,
when the whole is dissolved, it is fit for use. This is good for all
white sauces and white soups.

_Cullis of Veal, or any other Meat._

Put some small pieces of veal into a stewpan, with the like quantity of
ham, about a pound to a quarter of a pint of water. Stew gently with
onions and different herbs, till all the juice of the meat is extracted;
then boil it quicker, till it begins to stick to the dish. Take the meat
and vegetables out of the pan; add a little butter and flour to the
gravy; boil it till it becomes of a good colour; then add, if you like,
some good broth; put the meat in again to simmer for two hours; skim it
well; strain through a sieve, and keep it for use.

_Dandy Sauce, for all sorts of Poultry and Game._

Put a glass of white wine into a stewpan, with half a lemon cut in
slices, a little rasped bread, two spoonfuls of oil, a bunch of parsley
and scallions, a handful of mushrooms, a clove of garlic, a little
tarragon, one clove, three spoonfuls of rich cullis, and a thin slice of
fine smoked ham. Let the whole boil together till it is of a fine rich
consistency; pass it through the sieve; then give it another turn over
the fire, and serve it up hot.

_Devonshire Sauce._

Cut any quantity of young walnuts into small pieces; sprinkle a little
salt on them; next day, pound them in a mortar and squeeze the juice
through a coarse thin cloth, such as is used for cheese. To a pint of
juice add a pound of anchovies, and boil them slowly till the anchovies
are dissolved. Strain it; add half a pint of white wine vinegar, half an
ounce of mace, half an ounce of cloves, and forty peppercorns; boil it a
quarter of an hour, and, when cold, rack it off and bottle it. A quarter
of a pint of vinegar put to the dregs that have been strained off, and
well boiled up, makes an excellent seasoning for the cook's use in
hashes, fish sauce, &c.

_Sauce for Ducks._

Stew the giblets till the goodness is extracted, with a small piece of
lean bacon, either dressed or not, a little sprig of lemon-thyme, some
parsley, three or four sage leaves, a small onion quartered, a few
peppercorns, and plenty of lem