r.

ONION SAUCE.--Peel the onions, and boil them tender; squeeze the
water from them, then chop them, and add to them butter that has been
melted, rich and smooth, as will be hereafter directed, but with a
little good milk instead of water; boil it up once, and serve it for
boiled rabbits, partridge, scrag, or knuckle of veal, or roast mutton.
A turnip boiled with the onions makes them milder.

QUIN'S FISH SAUCE.--Half a pint of mushroom pickle, the same of
walnut, six long anchovies pounded, six cloves of garlic, three of
them pounded; half a spoonful of cayenne pepper; put them into a
bottle, and shake well before using. It is also good with beefsteaks.

SAUCE FOR COLD PARTRIDGES, MOOR-GAME, ETC.--Pound four anchovies and
two cloves of garlic in a mortar; add oil and vinegar to the taste.
Mince the meat, and put the sauce to it as wanted.

SAUCE FOR DUCKS.--Serve a rich gravy in the dish; cut the breast into
slices, but don't take them off; cut a lemon, and put pepper and salt
on it, then squeeze it on the breast, and pour a spoonful of gravy
over before you help.

SAUCE FOR FOWL OF ANY SORT.--Boil some veal
gravy, pepper, salt, the juice of a Seville orange and a lemon, and a
quarter as much of port wine as of gravy; pour it into the dish or a
boat.

SAUCE FOR HOT OR COLD ROAST BEEF.--Grate, or scrape very fine, some
horseradish, a little made mustard, some pounded white sugar and four
large spoonfuls of vinegar. Serve in a saucer.

SAUCE FOR SALMON.--Boil a bunch of fennel and parsley chop them small,
and put into it some good melted butter. Gravy sauce should be served
with it; put a little brown gravy into a saucepan, with one anchovy,
a teaspoonful of lemon pickle, a tablespoonful of walnut pickle,
two spoonfuls of water in which the fish was boiled, a stick of
horseradish, a little browning, and salt; boil them four minutes;
thicken with flour and a good lump of butter, and strain through a
hair sieve.

SAUCE FOR SAVOURY PIES.--Take some gravy, one anchovy, a sprig of
sweet herbs, an onion, and a little mushroom liquor; boil it a little,
and thicken it with burnt butter, or a bit of butter rolled in flour;
add a little port wine, and open the pie, and put it in. It will serve
for lamb, mutton, veal or beef pies.

SAUCE FOR A TURKEY.--Open some oysters into a basin, and wash them in
their own liquor, and as soon as settled pour into a saucepan; add a
little white gravy, a teaspoonful of lemon pickle;