dish.

This is an excellent sauce for boiled turkey, fowl, or veal. When the
stuffing is made for turkey, make some of it into balls, and boil them.

_Celery Sauce, brown._

Put the celery, cut into pieces about an inch long, and the onions
sliced, with a small lump of butter; stew them on a slow fire till quite
tender; add two spoonfuls of flour, half a pint of veal or beef broth,
salt, pepper, and a little milk or cream. Boil it a quarter of an hour.

_Sauce for boiled Chickens._

Take the yolks of four eggs, three anchovies, a little of the middle of
bacon, and the inside of half a lemon; chop them all very fine; add a
little thyme and sweet marjoram; thicken them all well together with
butter, and pour it over the chickens.

_Another._

Shred some anchovies very fine, with the livers of the chickens and some
hard eggs; take a little of the boiling water in which the chickens were
boiled, to melt the butter. Add some lemon juice, with a little of the
peel cut small.

_Sauce for cold Chicken or Game._

Chop a boned anchovy or two, some parsley, and a small onion; add
pepper, oil, vinegar, mustard, and ketchup, and mix them all together.

_White Sauce for Chickens._

Half a pint of cream, with a little veal gravy, three tea-spoonfuls of
the essence of anchovies, half a tea-spoonful of vinegar, one small
onion, one dozen cloves: thicken it with flour and butter; rub it
through a sieve, and add a table-spoonful of sherry.

_Consomme._

To make this foundation of all sauces, take knuckle of veal and some new
ham. One pound of ham will be sufficient for six pounds of veal, with
onions and roots of different sorts, and draw it down to a light colour:
fill up with beef broth, if there is not enough. When the scum rises,
skim it well, and let it simmer gently for three or four hours, keeping
it well skimmed. Strain it off for use.

_Cream Sauce for White Dishes._

Put a bit of butter into a stewpan, with parsley, scallions, and
shalots, the whole shred fine, and a clove of garlic entire; turn it a
few times over the fire; shake in some flour, and moisten it with two or
three spoonfuls of good cream. Boil it a quarter of an hour, strain off
the sauce, and, when you are ready to use it, put in a little good
butter, with some parsley parboiled and chopped very fine, salt, and
whole pepper, thickening it over the fire.

_Cullis, to thicken Sauces._

Take carrot, turnip, onion; put them in th