quantity. Season it with salt and pepper.

* * * * *

FORCEMEAT BALLS.

Take half a pound of veal, and half a pound of suet cut fine, and beat
in a marble mortar or wooden bowl; add a few sweet herbs shred fine, a
little mace pounded fine, a small nutmeg grated, a little lemon peel,
some pepper and salt, and the yelks of two eggs; mix them well together,
and make them into balls and long pieces--then roll them in flour, and
fry them brown. If they are for the use of white sauce, do not fry them,
but put them in a sauce-pan of hot water and let them boil a few
minutes.

* * * * *

SAUCE FOR BOILED DUCKS OR RABBITS.

Pour boiled onions over your ducks, or rabbits, prepared in this manner:
peel some onions, and boil them in plenty of water; then change the
first water, and boil them two hours: take them up and put them in a
colander to drain, and afterwards chop them on a board; then put them in
a sauce-pan, sprinkle a little flour over them, and put in a large piece
of butter, with a little milk or cream. Set them over the fire, and when
the butter is melted, they will be done enough. This is a good sauce for
mutton also.

* * * * *

LOBSTER SAUCE.

Boil a little mace, and whole pepper, long enough to take out the strong
taste of the spice; then strain it off, and melt three quarters of a
pound of butter in it. Cut the lobster in very small pieces, and stew it
till it is tender.

* * * * *

SHRIMP SAUCE.

Wash half a pint of shrimps very clean--mince and put them in a
stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted
butter; boil it up for five minutes, and squeeze in half a lemon. Toss
it up, and put it in a sauce-boat.

* * * * *

OYSTER SAUCE FOR FISH.

Scald a pint of oysters, and strain them through a sieve; then wash some
more in cold water, and take off their beards; put them in a stew-pan,
and pour the liquor over them; then add a large spoonful of anchovy
liquor, half a lemon, two blades of mace, and thicken it with butter
rolled in flour. Put in half a pound of butter, and boil it till it is
melted--take out the mace and lemon, and squeeze the lemon juice into
the sauce; boil it, and stir it all the time, and put it in a boat.

* * * * *

CELERY SAUCE.

Wash and pare a large bunch