nd serve up.

_Sauce for Salad._

The yolk of one egg, one tea-spoonful of mustard, one tea-spoonful of
tarragon vinegar, three table-spoonfuls of oil, one table-spoonful of
common vinegar, chives, according to taste.

_Shalot Sauce, for boiled Mutton._

Mince four shalots fine, put them into a stewpan, with about half a pint
of the liquor in which the mutton is boiled; put in a table-spoonful of
vinegar, a quarter of a tea-spoonful of pepper, a little salt, a bit of
butter, of the size of a walnut, rolled in flour; shake them together,
and boil.

_Spanish Sauce._

Put a cullis (that is always the stock or meat jelly,) in good quantity
into a stewpan, with a glass of white wine, the same quantity of fresh
made broth, a bunch of parsley, and shalots, one clove of garlic, half a
laurel leaf, parsley, scallions, onions, any other root you please for
the sake of flavour, such as celery or carrots. Boil it two hours over a
slow fire, take the fat off, and strain it through a sieve; and then add
salt, large pepper, and the least sprinkle of sugar.

This is very good with beef, mutton, and many sorts of game, venison and
hare in particular; for which substitute a glass of red wine instead of
white.

_Sauce for Steaks._

A glass of small beer, two anchovies, a little thyme, parsley, an onion,
some savory, nutmeg, and lemon-peel; cut all these together, and, when
the steaks are ready, pour the fat out of the pan, and put in the small
beer, with the other ingredients and a piece of butter rolled in flour:
let it simmer, and strain it over the steaks.

_Sultana Sauce._

Put a pint of cullis into a stewpan with a glass of white wine, two
slices of peeled lemons, two cloves, a clove of garlic, half a
laurel-leaf, parsley, scallions, onions, and turnip. Boil it an hour and
a half over a slow fire, reducing it to a creamy consistency; strain it
very carefully through a sieve, and then add a little salt, the yolk of
an egg boiled hard and chopped, and a little boiled parsley shred fine.

This sauce is very good with poultry.

_Tomata Ketchup._

Take a quart of tomata pulp and juice, three ounces of salt, one ounce
of garlic pounded, half an ounce of powdered ginger, and a quarter of an
ounce of cloves; add two ounces of anchovies or a wine-glassful of the
essence, as sold in the shops. Boil all in a tin saucepan half an hour;
strain it through a fine hair sieve. To the strained liquor add a
quarter of a p