and warm it on the fire;
but do not let it boil.

_Lobster Sauce._ No. 3.

Take the spawn of one large lobster, and bruise it well in a mortar:
take a sufficient quantity of strong veal gravy, the yolk of an egg, and
a little cream, and thicken with flour and butter.

_The Marchioness's Sauce._

Put as much bread rasped very fine as you can take at two handfuls into
a stewpan, with a bit of butter of the size of a walnut, a
kitchen-spoonful of sweet oil, a shalot cut small, salt and large
pepper, with a sufficient quantity of lemon-juice to lighten the whole.
Stir it over the fire till it thickens. This sauce may be served with
all sorts of meat that require a sharp relishing sauce.

_Meat Jelly for Sauces._

Every sort of dish requires good sauce, and for every sauce it is
absolutely necessary to have a good meat jelly. The following may be
depended upon as being excellent: a shin of beef, about eight pounds,
rather more than less; a knuckle of veal, about nine pounds; a neck of
mutton, about nine pounds; two fowls; four calves' feet: carefully cut
off all fat whatever, and stew over a stove as slowly as possible, till
the juice is entirely extracted. This will produce about seven quarts of
jelly. No pepper, salt, or herbs of any kind. These should be added in
using the jelly, whether for soups, broths, or sauces; but the pure
jelly is the thing to have as the foundation for every species of
cookery.

_Another._

Three shanks, or two pounds, of mutton in two quarts of water; stew down
to a pint and a half, with a carrot, and an onion.

_A Mixed Sauce._

Take parsley, scallions, mushrooms, and half a clove of garlic, the
whole shred fine; turn it a few times over the fire with butter; shake
in a little flour, and moisten it with good broth: when the sauce is
consumed to half the original quantity, add two pickled gherkins cut
small, and the yolks of three eggs beaten up with some more broth; a
little salt and cayenne will complete the sauce.

_Mushroom Ketchup._ No. 1.

Take a bushel of the large flaps of mushrooms, gathered dry, and bruise
them with your hands. Put some of them into an earthen pan; throw some
salt over them; then put in more mushrooms, then more salt, till you
have done. Add half an ounce of beaten mace and cloves, and the same
quantity of allspice; and let them stand five or six days, stirring them
every day. Tie a paper over and bake for four hours in a slow oven;
strain