auce Piquante, to serve hot._

Put into a stewpan a bit of butter, with two onions sliced, a carrot, a
parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove
of garlic, parsley, and scallions; turn the whole over the fire till it
is well coloured; then shake in some flour, and moisten it with some
broth, a spoonful of white wine vinegar, and a squeeze of a lemon, and
strain it through a sieve, adding a little cayenne and salt. It is good
with every thing.

_Another._

Simmer a gill of white wine with as much broth, and, when it is consumed
to half, put in a shalot, a little garlic, and some salad herbs shred
very fine; let it boil, and then add a bit of butter of the size of a
walnut, mixed with flour, salt, and whole pepper, thickening the whole
over the fire.

_Sauce Piquante, to serve cold._

Shred very fine all sorts of garden-herbs, thyme, sage, parsley,
chervil, half a clove of garlic, and two shalots; dilute the whole with
a small tea-spoonful of mustard, salad oil, a little vinegar, the
squeeze of a lemon; add a little salt and cayenne. You may add an
anchovy: this is excellent with cold partridge or game, or any hot or
cold veal.

_Poivrade Sauce._

Boil half a pint of the best vinegar, half a pint of water, two large
onions, half a handful of horseradish, and a little pounded white
pepper, some salt and shalot, all together a quarter of an hour. If you
would have it clear, strain and bottle it: if you chuse, add a little
gravy when you use it.

_Poor Man's Sauce._

A handful of parsley leaves picked from the stalks, shred fine, and a
little salt strewed over; shred six young green onions, put them to the
parsley, with three table-spoonfuls of oil, and five of vinegar, some
ground black pepper, and salt. Pickled French beans or gherkins, cut
fine, may be added, or a little grated horseradish.

_Quin's Fish Sauce._

A pint of old mushroom ketchup, a pint of old walnut pickle, six
anchovies finely pounded, six cloves of garlic, three pounded, three
not, and half a tea-spoonful of cayenne pepper.

_Ragout Sauce._

One ounce of salt; half an ounce of mustard; a quarter of an ounce of
allspice; black pepper ground, and lemon-peel grated, half an ounce
each; of ginger and nutmeg grated, a quarter of an ounce each; cayenne
pepper two drachms. Pound all these, and pass them through a sieve,
infused in a quart of vinegar or wine, and bottle them for use.

Spice in ragout