ttle flour. Moisten it with a glass of white wine and
twice as much good cullis; let it boil half an hour; skim away the fat,
allowing it to cool a little for that purpose; set it on again, and
serve it; it will be found to eat well with any white meat.

_Ketchup._

Put a pint of the best white wine vinegar into a wide-mouthed quart
bottle; add twelve cloves of shalots, peeled and bruised; take a quarter
of a pint of the strongest red wine and boil it a little; wash and bone
about a dozen anchovies, let them dissolve in the wine, and, when cold,
put them into the vinegar bottle, stopping it close with a cork, and
shaking it well. Into the same quantity of wine put a spoonful of pepper
bruised, a few races of split ginger, half a spoonful of cloves bruised,
and a few blades of large mace, and boil them till the strength of the
spice is extracted. When the liquor is almost cold, cut in slices two
large nutmegs, and when quite cold put into it some lemon-peel. Put that
into the bottle, and scrape thin a large, sound horseradish root, and
put that also into the bottle; stop it down close; shake it well
together every day for a fortnight, and you may then use it.

_Lemon Sauce._

Pare a lemon, and cut it in slices; pick out the seeds and chop them
small: then boil the lemon and bruise it. Mix these in a little gravy;
and add it to some melted butter, with a little lemon-peel chopped fine.

_Liver Sauce for boiled Fowls._

Boil the liver just enough to spread; add a little essence of anchovy
and grated lemon-peel, the yolk of a hard egg, and the juice of a lemon:
mix it well together, and stir it into some butter.

_Lobster Sauce._ No. 1.

Pull the lobster to pieces with a fork; do not chop it; bruise the body
and the spawn with the back of a spoon; break the shell; boil it in a
little water to give it a colour; strain it off. Melt some butter in it
very smooth, with a little horseradish, and a little cayenne pepper;
mix the body of the lobster well with the butter; then add the meat, and
give it a boil, with a spoonful of ketchup and a spoonful of gravy.

_Lobster Sauce._ No. 2.

Put the red spawn of a hen lobster in a mortar; add half an ounce of
butter; pound it smooth, and run it through a hair sieve with the back
of a spoon. Cut the meat of the lobster into small pieces, and add as
much melted butter to the spawn as will suffice; stir it till thoroughly
mixed; then put to it the meat of the lobster,