the onions, to which put an equal quantity of cucumber or
celery, with an ounce of butter, and set them on a slow fire; turn the
onions till they are highly browned; stir in half an ounce of flour; add
a little broth, pepper, and salt; boil it up for a few minutes; add a
spoonful of claret or port, and some mushroom ketchup. You may sharpen
it with a little lemon-juice. Rub through a tamis.

_Oyster Sauce._ No. 1.

Take two score of oysters, put them, with their own liquor, a few
peppercorns, and a blade of mace, into a saucepan, and let them simmer a
little over the fire, just to plump them; then with a fork shake each in
the liquor so as to take off all the grit; strain the liquor, add to it
a little good gravy and two anchovies, and thicken it with flour and
butter, nearly as thick as custard.

_Oyster Sauce._ No. 2.

Wash the oysters from their liquor; strain it, and put that and the
oysters into a little boiled gravy and just scald them: add a piece of
butter mixed with flour, cream, and ketchup. Shake all up; let it boil,
but not much, lest the oysters grow hard and shrink; but be very careful
they are enough done, as nothing is more disagreeable than the oysters
tasting raw.

_Pepper-pot._

A good stock made with beef bones or mutton, one small carrot, one
onion, three turnips, two heads of celery, a little thyme and
sweet-herbs; season to your taste; boil these, and put them through a
tamis; then add a little flour and butter; make up some flour and water
in little balls, and boil them in the pepper-pot.

_Sauce for Pike, or any other fresh-water Fish._

Take half a pint of good beef broth, three table-spoonfuls of cream, one
onion sliced fine, a middling sized stick of horseradish scraped, seven
or eight peppercorns, three or four cloves, two anchovies; boil well in
a piece of butter as big as a walnut well rolled in flour.

Pike should be boiled with the scales on.

_Sauce Piquante._

Pound a table-spoonful of capers and one pound of minced parsley as fine
as possible, add the yolks of three hard eggs; rub them together with a
table-spoonful of mustard. Bone six anchovies, pound them, and rub them
through a hair sieve; mix with these two spoonfuls of oil, one of
vinegar, one of shalot, and a few grains of cayenne pepper. Rub all
together in a mortar till thoroughly incorporated; then stir them into
half a pound of good gravy, or melted butter, and pass the whole through
a sieve.

_S