es of tarragon or basil, with
anchovy, or catchup, or Cayenne.

_Liver Sauce for Fish._--(No. 288.)

Boil the liver of the fish, and pound it in a mortar with a little
flour; stir it into some broth, or some of the liquor the fish was
boiled in, or melted butter, parsley, and a few grains of Cayenne, a
little essence of anchovy (No. 433), or soy, or catchup (No. 439); give
it a boil up, and rub it through a sieve: you may add a little
lemon-juice, or lemon cut in dice.

_Celery Sauce, white._--(No. 289.)

Pick and wash two heads of nice white celery; cut it into pieces about
an inch long; stew it in a pint of water, and a tea-spoonful of salt,
till the celery is tender;[238-*] roll an ounce of butter with a
table-spoonful of flour; add this to half a pint of cream, and give it a
boil up.

N.B. See No. 409.

_Celery Sauce Puree, for boiled Turkey, Veal, Fowls, &c._ (No. 290.)

Cut small half a dozen heads of nice white celery that is quite clean,
and two onions sliced; put in a two-quart stew-pan, with a small lump of
butter; sweat them over a slow fire till quite tender, then put in two
spoonfuls of flour, half a pint of water (or beef or veal broth), salt
and pepper, and a little cream or milk; boil it a quarter of an hour,
and pass through a fine hair-sieve with the back of a spoon.

If you wish for celery sauce when celery is not in season, a quarter of
a drachm of celery-seed, or a little essence of celery (No. 409), will
impregnate half a pint of sauce with a sufficient portion of the flavour
of the vegetable.

See _Obs._ to No. 214.

_Green or Sorrel Sauce._--(No. 291.)

Wash and clean a large ponnet of sorrel; put it into a stew-pan that
will just hold it, with a bit of butter the size of an egg; cover it
close, set it over a slow fire for a quarter of an hour, pass the sorrel
with the back of a wooden spoon through a hair-sieve, season with
pepper, salt, and a small pinch of powdered sugar, make it hot, and
serve up under lamb, veal, sweetbreads, &c. &c. Cayenne, nutmeg, and
lemon-juice are sometimes added.

_Tomata, or Love-apple Sauce._--(No. 292. See also No. 443.)

Have twelve or fifteen tomatas, ripe and red; take off the stalk; cut
them in half; squeeze them just enough to get all the water and seeds
out; put them in a stew-pan with a capsicum, and two or three
table-spoonfuls of beef gravy; set them on a slow stove for an hour, or
till properly melted; then rub them through a ta