e liquor to give it a colour; it must not be put to the anchovies
until it is cold.

If anchovies are quite dry, put them into a jar, with a layer of bay
salt at the bottom, and a little on the top.

_Anchovy Sauce._

Take one or two anchovies; scale, split, and put them into a saucepan,
with a little water, or good broth, a spoonful of vinegar, and a small
round onion. When the anchovy is quite dissolved, strain off the liquor,
and put into your melted butter to your taste.

_To recover Anchovies._

When anchovies have, through the loss of the pickle, become rusty or
decayed, put two pounds of saltpetre to a gallon of water, and boil it
till reduced to a fourth part, continuing to skim it as it rises; then
add a quarter of an ounce of crystal tartar; mix these, and stir them
well. Take away the spoiled fish, put them together lightly, and pour in
the new pickle, mixed with a pint of good old pickle, and stop them up
close for twenty-four days. When you open them again, cover them with
fine beaten bay salt; let them remain about four days; and, as you take
them out for use, cover them carefully down.

_Bacchanalian Sauce._

Take a spoonful of sweet oil, a gill of good broth, and a pint of white
wine vinegar, adding two glasses of strong white wine: boil them
together till half is consumed; then put in some shalot, garden cresses,
tarragon, chervil, parsley, and scallions, all shred very fine, with
some large pepper. Let the whole boil up, and serve it. A little cullis
added will improve it.

_Bechamel, or White Sauce._ No. 1.

Take half a quarter of a pound of butter, three pounds of veal, cut into
small slices, a quarter of a pound of ham, some trimmings of mushrooms,
truffles, and morels, two white onions, a bunch of parsley, and thyme,
put the whole into a stewpan, and set it on the fire till the meat is
made firm; then put in three spoonfuls of flour, moistened with boiling
hot thin cream. Keep this sauce rather thin, so that while you reduce it
the ingredients may have time to be stewed thoroughly. Season with a
little salt and cayenne pepper, and strain it through a sieve. This is
excellent for pouring over roast veal instead of butter, and is a good
sauce for hashed veal, for any white meat, and for all sorts of
vegetables.

_Bechamel._ No. 2.

Two pounds of lean veal, cut in square pieces, half an inch thick; half
a pound of lean ham. Melt in your stewpan two ounces of butter; simmer
it