GOOSE. Mix a table-spoonful of made mustard, and half a
tea-spoonful of cayenne, in a glass and a half of port wine. Heat and
pour it hot into the inside of a roast goose when it is taken up, by a
slit made in the apron. What is sauce for a goose will not make bad
sauce for a duck. It must be understood that this is not adapted to
green geese or ducklings.

SAUCE FOR HASHES. Chop the bones and fragments of the joint, put them
into a stewpan, and cover them with boiling water. Add six peppercorns,
the same of allspice, a handful of parsley, half a head of celery cut in
pieces, and a small sprig of savoury, lemon thyme, or sweet marjoram.
Cover it up, and let it simmer gently for half an hour. Slice half an
ounce of onion, put it into a stewpan with an ounce of butter, and fry
it over a quick fire for two or three minutes, till it takes a little
colour. Thicken it with flour, and mix with it by degrees the gravy made
from the bones. Let it boil very gently for a quarter of an hour, till
it acquires the consistence of cream, and strain it through a fine sieve
into a basin. Return it to the stewpan, season it a little, and cut in a
few pickled onions, walnuts, or gherkins. Add a table-spoonful of
ketchup or walnut pickle, or some capers and caper liquor, or a
table-spoonful of ale, a little shalot, or tarragon vinegar. Cover the
bottom of the dish with sippets of bread, to retain the gravy, and
garnish with fried sippets. To hash meat in perfection, it should be
laid in this gravy only just long enough to get properly warmed through.

SAUCE FOR LENT. Melt some butter in a saucepan, shake in a little flour,
and brown it by degrees. Stir in half a pint of water, half a pint of
ale, an onion, a piece of lemon peel, two cloves, a blade of mace, some
whole pepper, a spoonful of ketchup, and an anchovy. Boil it all
together a quarter of an hour, strain it, and it will make good sauce
for various dishes.

SAUCE FOR LOBSTER. Bruise the yolks of two hard boiled eggs with the
back of a wooden spoon, or pound them in a marble mortar, with a
tea-spoonful of water, and the soft inside and the spawn of the lobster.
Rub them quite smooth with a tea-spoonful of made mustard, two
table-spoonfuls of salad oil, and five of vinegar. Season it with a
very little cayenne, and some salt. Tarragon vinegar, or essence of
anchovy, may be added occasionally.

SAUCE FOR MINCED VEAL.

Take the bones of cold roast or boiled veal, dredge th