oper thickness. This is
the usual sauce for boiled rabbits, mutton, or tripe; but there requires
plenty of it.

WHITE SAUCE. This favourite sauce is equally adapted to fowls,
fricassee, rabbits, white meat, fish, and vegetables; and it is seldom
necessary to purchase any fresh meat to make it, as the proportion of
that flavour is but small. The liquor in which fowls, veal, or rabbit
have been boiled, will answer the purpose; or the broth of whatever
meat happens to be in the house, such as necks of chickens, raw or
dressed veal. Stew with a little water any of these, with a bit of lemon
peel, some sliced onion, some white peppercorns, a little pounded mace
or nutmeg, and a bunch of sweet herbs. Keep it on the fire till the
flavour is good; then strain it, and add a little good cream, a piece of
butter, a very little flour, and salt to your taste. A squeeze of lemon
may be added after the sauce is taken off the fire, shaking it well.
Yolk of egg is often used in fricassee, cream is better, as the former
is apt to curdle.

WHITE SOUP. Take a scrag of mutton, a knuckle of veal, after cutting off
as much meat as will make collops, two or three shank bones of mutton
nicely cleaned, and a quarter of very fine undressed lean gammon of
bacon. Add a bunch of sweet herbs, a piece of fresh lemon peel, two or
three onions, three blades of mace, and a dessert-spoonful of white
pepper. Boil all in three quarts of water, till the meat falls quite to
pieces. Next day take off the fat, clear the jelly from the sediment,
and put it into a nice tin saucepan. If maccaroni be used, it should be
added soon enough to get perfectly tender, after soaking in cold water.
Vermicelli may be added after the thickening, as it requires less time
to do. Prepare the thickening beforehand thus: blanch a quarter of a
pound of sweet almonds, and beat them to a paste in a marble mortar,
with a spoonful of water to prevent their oiling. Then mince a large
slice of cold veal or chicken, and beat it with a piece of stale white
bread; add all this to a pint of thick cream, a bit of fresh lemon peel,
and a blade of pounded mace. Boil it a few minutes, add to it a pint of
soup, and strain and pulp it through a coarse sieve. This thickening is
then fit for putting to the rest, which should boil for half an hour
afterwards.--To make a plainer white soup, boil a small knuckle of veal,
till the liquor is reduced to three pints. Add seasoning as above, and a
qua