a good thickness,
put in the bruised part, and shake it well together, then put in the
minced meat with a very little nutmeg grated, and a spoonful of white
wine; let it just boil up, and pour it into boats, or over your
fish.--Shrimp sauce. Put half a pint of shrimps, clean picked, into a
gill of good gravy; let it boil up with a lump of butter rolled in
flour, and a spoonful of red wine.--Oyster sauce. Take a pint of oysters
that are tolerably large; put them into a saucepan with their own
liquor, a blade of mace, a little whole pepper, and a bit of lemon peel;
let them stew over the fire till the oysters are plump; pour all into a
clean pan, and wash them carefully, one by one, out of the liquor;
strain about a gill of the liquor through a fine sieve, add the same
quantity of good gravy, cut half a pound of fresh butter in pieces, roll
up some in flour, and then put all to your oysters; set it over a clear
fire, shake it round often till it boils, and add a spoonful of white
wine: let it just boil, and pour it into your bason or boat.--Anchovy
sauce. Strip an anchovy, bruise it very fine, put it into half a pint
of gravy, a quarter of a pound of butter rolled in flour, a spoonful of
red wine, and a tea-spoonful of ketchup; boil all together till it is
properly thick, and serve it up.--Another. Half a pint of water, two
anchovies split, a clove, a bit of mace, a little lemon peel, a few
peppercorns, and a large spoonful of red wine; boil all together, till
your anchovy is dissolved; then strain it off, and thicken it with
butter rolled in flour. This is the best sauce for skate, maid, or
thornback.

SAUCE FOR FISH PIES. Take equal quantities of white wine, not sweet; of
vinegar, oyster liquor, and mushroom ketchup. Boil them up with an
anchovy, strain the liquor, and pour it through a funnel into the pie
after it is baked. Or chop an anchovy small, and boil it up with three
spoonfuls of gravy, a quarter of a pint of cream, and a little butter
and flour.

SAUCE FOR FOWLS. Cut up the livers, add slices of lemon in dice, scalded
parsley, some hard eggs, and a little salt. Mix them with butter, boil
them up, and pour the sauce over the fowls. This will be found an
excellent sauce for rabbit or fowl, especially to hide the bad colour of
fowls. Or boil some veal gravy, with pepper and salt, the juice of a
Seville orange and a lemon, and a little port wine. Pour it into the
dish, or send it up in a boat.

SAUCE FOR