SAUCES. 



should be constantly shaken, begins to boil, add the liver 

 with its vinegar, and remove the sauce from the fire. 

 Serve in a boat, or over the fish. Vinegar may be flavored 

 with tarragon by gathering the leaves of the herb in July 

 or August, and filling a bottle half-full of tarragon leaves, and 

 filling up with vinegar. 



RUSSIAN SAUCE FOR COLD MEATS. 



Four table-spoonfuls of grated horseradish (grate it with 

 a fine grater), two spoonfuls of made mustard, one salt-spoon- 

 ful of salt, the same quantity of pounded loaf-sugar, and vine- 

 gar enough to cover the ingredients. Keep it closely bot- 

 tled, and it will keep for some months. 



EGG SAUCE. 



Melt your butter thick, and chop fine two or three eggs 

 that have been boiled ten minutes. Put the chopped egg 

 into the boat, and pour the melted butter over them. This 

 is eaten with boiled chicken or boiled fish. 



OYSTER SAUCE FOR A BOILED COD. 



Strain the oysters from their liquor, wash them out in cold 

 water, and drain them dry. Pour the liquor from its sedi- 

 ment, and put it over the fire ; to a pint of liquor put one 

 glass of claret, the juice of half a lemon, a blade of mace, and 

 a little butter thickened with a teaspoonful of flour ; let it al- 

 most boil, then add half a pound of butter, and let it melt, 

 shaking it well ; lastly add, after taking out the mace, a dozen 

 and a half of oysters ; let them scald, but not boil. Put the 

 sauce into a boat. 



GAME SAUCE. 



Grate half of a baker's loaf of bread (cutting off the 

 crusts) ; add to it a little salt and grated nutmeg, half a gill of 

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