d for a fortnight in a pint of claret; shake it up well
every day; let it stand a day to settle, and decant the clear liquor;
bottle it, and cork it close; a table-spoonful or more in a quarter pint
of gravy, or melted butter.

_Robert Sauce for roast Pork, or Geese, &c._--(No. 342.)

Put an ounce of butter into a pint stew-pan: when it is melted, add to
it half an ounce of onion minced very fine; turn it with a wooden spoon
till it takes a light brown colour; then stir in a table-spoonful of
flour, a table-spoonful of mushroom catchup (with or without the like
quantity of port wine), half a pint of broth or water, and a quarter of
a tea-spoonful of pepper, the same of salt; give them a boil; then add a
tea-spoonful of mustard, and the juice of half a lemon, or one or two
tea-spoonfuls of vinegar or basil (No. 397), or tarragon (No. 396), or
burnet vinegar (No. 399).

_Obs._--The French call this "SAUCE ROBERT" (from the name of the cook
who invented it), and are very fond of it with many things, which MARY
SMITH, in the "_Complete Housekeeper_," 8vo. 1772, p. 105, translates
ROE-BOAT-SAUCE. See _Obs._ to No. 529.

_Turtle Sauce._--(No. 343.)

Put into your stew-pan a pint of beef gravy thickened (No. 329); add to
this some of the following--essence of turtle, (No. 343*), or a
wine-glassful of Madeira, the juice and peel of half a lemon, a few
leaves of basil,[252-*] an eschalot quartered, a few grains of Cayenne
pepper, or curry powder, and a little essence of anchovy; let them
simmer together for five minutes, and strain through a tamis: you may
introduce a dozen turtle forcemeat balls. See receipt, No. 380, &c.

_Obs._--This is the sauce for boiled or hashed calf's head, stewed veal,
or any dish you dress turtle fashion.

The far-fetched and dear-bought turtle owes its high rank on the list of
savoury _bonne bouches_ to the relishing and _piquante_ sauce that is
made for it; without, it would be as insipid as any other fish is
without sauce. See _Obs._ to No. 493.

_Essence of Turtle._--(No. 343*.)

Essence of anchovy (No. 433), one wine-glassful.
Eschalot wine (No. 402), one and a half ditto.
Basil wine (No. 397), four ditto.
Mushroom catchup (No. 439), two ditto.
Concrete lemon acid, one drachm, or some artificial lemon-juice
(No. 407*).
Lemon-peel, very thinly pared, three-quarters of an ounce.
Curry powder (No. 455), a quarter of an ounce.

Steep for a week, to get the flavou