made Plain and Eafy* 6y 
it with a piece of butter rolled in flour. Serve this up in a ba¬ 
ton by itfelf, with good gravy in the aifti, for every body don’t 
love oyfter-fauce. This makes a pretty fide-difh for fupper, or 
a corner-difti of a table for dinner. If you chafe it in the difh, 
add half a pint of gravy to it, and boil it up together. This 
fauce is good either with boiled or roafled turkies or fowls ; but 
you may leave the gravy out, adding as much butter as will do 
for fauce, and garnifliing with lemon. 
To make a mock oyfter-fauce* either for turkies or fowls 
boiled . 
FORCE the turkies or fowls as above, and make your fauce 
thus: take a quarter of a pint of water, an anchovy, a blade 
or two of mace, a piece of lemon peel, and five or fix whole 
peppercorns. Boil thefe together, then flrain them, add as 
much butter with a little flour as will do for fauce; let it boil, 
and lay faufages round the fowl or turkey. Garnifii with 
lemon. 
To make mufloroom-fauce for white fowls of all forts . 
TAKE a pint of muflirooms, wafh and pick them very clean, 
and put them into a faucepan, with a little fait, fome nutmeg* 
a blade of mace, a pint of cream, and a good piece of butter 
rolled in flour. * Boil thefe all together, and keep Airring 
them; then pour your fauce into your difli, and garnifh with 
lemon. 
Mufhroom-fauce for white fowls boiled . 
TAKE half a pint of cream, and a quarter of a pound of 
butter, ftir them together one way till it is thick; then add a 
fpoonful of mufhroom pickle, pickled mufhrooms, or frefh if 
you have them. Garnifh only with lemon. 
To make-celery-fauce* either for rcafted or boiled fowls , 
turkies , partridges* or any other game . 
TAKE a large bunch of celery, wafh and pare it very clean, 
cut it into little thin bits, and boil it foftly in a little water till 
it is tender; then add a little beaten mace, fome nutmeg, pep¬ 
per, and fair, thickened with a good piece of butter rolled in 
flour ; then boil it up, and pour in your difh. 
F % Yoa 
