anchovies well washed and picked, put them in a stewpan,
add to them four spoonfuls of vinegar, eight spoonfuls of water, one
large onion sliced, two or three blades of mace, and four or five
cloves. Let them stand one hour before the sauce is wanted; set them on
the stove, and give them a boil up; strain the liquor into a clean
stewpan; then add the yolks of four eggs well beaten; put to it some
good thick melted butter; add half a pint of very nice thick cream. Mix
all these well together; put it on a slow fire; stir it till it boils;
season to your taste.

_Carp Sauce, for Fish._

Put a little lean bacon and some slices of veal at the bottom of a
stewpan, with three or four pieces of carp, four anchovies, an onion,
two shalots, and tarragon, or any root to flavour to your taste. Let it
remain over a very slow fire for half an hour, and, when it begins to
thicken, or to stick to the pan, moisten it with a large glass of white
wine, two spoonfuls of cullis, and the same quantity of broth. Skim and
strain it through a sieve; it will want no salt.

_Cavechi, an Indian Pickle._ No. 1.

This is excellent for sauce. Into a pint of vinegar put two cloves of
garlic, two spoonfuls of red pepper, two large spoonfuls of India soy,
and four of walnut pickle, with as much cochineal as will colour it, two
dozen large anchovies boned and dissolved in the juice of three lemons,
and one spoonful of mustard. Use it as an addition to fish and other
sauce, or in any other way, according to your palate.

_Cavechi._ No. 2.

Take three cloves, four scruples of coriander seed, bruised ginger, and
saffron, of each ten grains, three cloves of garlic, and one pint of
white wine vinegar. Infuse all together by the fireside for a fortnight.
Shake it every day; strain off the liquor, and bottle it for use. You
may add to it a pinch of cayenne.

_Cavechi._ No. 3.

One pint of vinegar, half an ounce of cayenne, two table-spoonfuls of
soy, two of walnut pickle, two of ketchup, four cloves of garlic, and
three shalots cut small; mix them well together.

_Celery Sauce, white._

Make some strong boiled gravy, with veal, a good deal of spice, and
sweet-herbs; put these into a stewpan with celery cut into pieces of
about two or three inches in length, ready boiled, and thicken it with
three quarters of a pound of butter rolled in flour, and half a pint of
cream. Boil this up, and squeeze in some lemon-juice; pour some of it
into the