nd the liver, and
put about half of it to the mace, with pepper, salt, and the yolk of an
egg, boiled hard, and then dissolved; to this add by degrees the liquor
that drains from the turkey, or some other good gravy. Put these liquors
to the pulp, and boil them some time; then take half a pint of oysters
and boil them but a little, and lastly, put in white wine, and butter
wrapped in a little flour. Let it boil but a little, lest the wine make
the oysters hard; and just at last scald four spoonfuls of good cream,
and add, with a little lemon-juice, or pickled mushrooms will do better.

_Sauce for boiled Turkey or Fowl._

Take an anchovy, boil it in a quarter of a pint of water; put to it a
blade of mace and some peppercorns; strain it off; then put to it two
spoonfuls of cream, with butter and flour.

_Venison Sauce._

Take vinegar, water, and claret, of each a glassful, an onion stuck with
cloves, salt, anchovies, pepper and cloves, of each a spoonful; boil all
these together, and strain through a sieve.

_Sweet Venison Sauce._

Take a small stick of cinnamon, and boil it in half a pint of claret;
then add as much finely grated bread-crumbs as will make a thick pap;
and, after it has boiled thoroughly, sweeten it with the powder of the
best sugar.

_Walnut Ketchup._ No. 1.

Take walnuts when they are fit to pickle, beat them in a mortar, press
out the juice through a piece of cloth, let it stand one night, then
pour the liquor from the sediment, and to every pint put one pound of
anchovies; let them boil together till the anchovies are dissolved; then
skim, and to every pint of liquor add an eighth of an ounce of mace, the
same of cloves and Jamaica pepper, half a pint of common vinegar, half a
pound of shalots, with a few heads of garlic, and a little cayenne. Boil
all together till the shalots are tender, and when cold bottle up for
use.

A spoonful of this ketchup put into good melted butter makes an
excellent fish-sauce; it is equally fine in gravy for ducks or
beef-steaks.

_Walnut Ketchup._ No. 2.

Take half a bushel of green walnuts, before the shell is formed, and
grind them in a crab-mill, or beat them in a marble mortar. Squeeze out
the juice, through a coarse cloth, wringing the cloth well to get out
all the juice, and to every gallon put a quart of wine, a quarter of a
pound of anchovies, the same quantity of bay salt, one ounce of
allspice, half an ounce of cloves, two ounces of lo