ad sauce, 372 and 453 260. 287

Salmon, pickled, 161 180
---- boiled, 162 ib.
---- broiled, 163 181

SAUCE, before you make, read the 8th chapter of the Rudiments of
Cookery 100
---- anchovy, 270 232
---- apple, 304 242
---- basil vinegar or wine, 397 269
---- balls for mock turtle, 380 265
---- bechamel, 364 257
---- bottled oyster, 278 234
---- beef gravy, for poultry, 329 249
---- bonne bouche for a goose, 341 251
---- bread, 321 246
---- browning, 322 ib.
---- butter, melted, 256 228
---- burnt, ditto, 260 230
---- clarified, ditto, 259 ib.
---- oiled, ditto, 260* ib.
---- to recover, N.B. to 256 229
---- catchup of mushrooms, 439 283
---- of walnuts, 438 282
---- of cockles, &c., 442 285
---- for puddings, 446 ib.
---- camp vinegar, 403 271
---- caper, 274 233
---- celery, 289 238
---- ditto, brown, 290 ib.
---- chervil, 264 231
---- Chili vinegar, 405 273
---- crisp parsley, 318 245
---- cucumber, 135 165
---- curry, 348 254
---- egg, 267