thicken with flour
and butter; boil it three or four minutes; add a spoonful of thick
cream, and then the oysters; shake them over the fire till they are
hot, but do not let them boil.

SAUCE FOR WILD FOWL.--Simmer a teacupful of port wine, the same
quantity of good meat gravy, a little shalot, a little pepper, salt,
a grate of nutmeg and a bit of mace, for ten minutes; put in a bit of
butter and flour, give it all one boil, and pour it through the birds.
In general they are not stuffed as tame, but may be done so if liked.

FRENCH TOMATO SAUCE.--Cut ten or a dozen tomatoes into quarters, and put
them into a saucepan, with four onions, sliced, a little parsley, thyme,
a clove, and a quarter of a pound of butter; then set the saucepan on
the fire, stirring occasionally for three-quarters of an hour; strain
the sauce through a horse-hair sieve, and serve with the directed
articles.

TOMATO SAUCE.--Take 12 tomatoes, very red and ripe; take off the
stalks, take out the seeds, and press out the water. Put the expressed
tomatoes into a stewpan, with 1-1/2 ozs. of butter, a bay leaf, and
a little thyme; put it upon a moderate fire, stir it into a pulp; put
into it a good cullis, or the top of broth, which will be better. Rub
it through a search, and put it into a stewpan with two spoonfuls of
cullis; put in a little salt and cayenne.

ANOTHER.--Proceed as above with the seeds and water. Put them into
a stewpan, with salt and cayenne, and three tablespoonfuls of beef
gravy. Set them on a slow stove for an hour, or till properly melted.
Strain, and add a little good stock; and simmer a few minutes.

WHITE SAUCE.--One pound of knuckle of veal, or any veal trimmings, or
cold white meat, from which all brown skin has been removed; if meat
has been cooked, more will be required. It is best to have a little
butcher's meat fresh, even if you have plenty of cold meat in the
larder; any chicken bones greatly improve the stock. This should
simmer for five hours, together with a little salt, a dozen white
peppercorns, one or two small onions stuck with cloves, according to
taste, a slice or two of lean ham, and a little shred of celery and a
carrot (if in season) in a quart of water. Strain it, and skim off
all the fat; then mix one dessert-spoonful of flour in a half pint of
cream; or, for economy's sake, half milk and half cream, or even
all good new milk; add this to the stock, and if not salt enough,
cautiously add more seasonin