ished
with grease on the top.

SAUCE FOR BRAWN. Take a peck of bran, seven gallons of water, a pound of
salt, a sprig of bay and rosemary. Boil the whole half an hour, strain
it off, let it stand till it is cold, and then put it in the brawn.

SAUCE FOR CARP. Rub half a pound of butter with a tea-spoonful of flour,
melt it in a little water, and add nearly a quarter of a pint of thick
cream. Put in half an anchovy chopped fine, but not washed; set it over
the fire, and as it boils up, add a large spoonful of real India soy. If
that does not give it a fine colour, add a little more. Turn it into the
sauce tureen, and put in some salt and half a lemon. Stir it well to
keep it from curdling.

SAUCE FOR CHICKENS. An anchovy or two boned and chopped, some parsley
and onion chopped, adding pepper, oil, vinegar, mustard, and walnut or
mushroom ketchup. These mixed together will make a good sauce for cold
chicken, partridge, or veal.

SAUCE FOR CHOPS. To make a relishing sauce for steaks or chops, pound an
ounce of black pepper, and half an ounce of allspice, with an ounce of
salt, and half an ounce of scraped horseradish, and the same of shalot
peeled and quartered. Put these ingredients into a pint of mushroom
ketchup, or walnut pickle; let them steep for a fortnight, and then
strain off the liquor. A tea-spoonful or two mixed with the gravy
usually sent up for chops and steaks, or added to thick melted butter,
will be found an agreeable addition.

SAUCE FOR FISH. Simmer very gently a quarter of a pint of vinegar, and
half a pint of soft water, with an onion, a little horseradish, and the
following spices lightly bruised: four cloves, two blades of mace, and
half a tea-spoonful of black pepper. When the onion becomes tender, chop
it small, with two anchovies, and boil it for a few minutes with a
spoonful of ketchup. Beat the yolks of three eggs, strain them, and mix
the liquor with them by degrees. When well mixed, set the saucepan over
a gentle fire, keeping the basin in one hand, into which toss the sauce
to and fro, and shake the saucepan over the fire that the eggs may not
curdle. The sauce must not be boiled, but made hot enough to give it the
thickness of melted butter.--The following sauces for fish will be found
excellent.--Lobster sauce. Take a lobster, bruise the body and spawn,
that is in the inside, very fine, with the back of a spoon, mince the
meat of the tail and claws small, melt your butter of