manner, and a slice of lean ham; put them in a stewpan; shake them round
constantly, to prevent their burning. When they are of a fine brown
colour, put in some good cullis, more or less, according to the quantity
you want to make. Let them stew very gently, till the onions are
tender; then put in two tea-spoonfuls of mustard, and one table-spoonful
of vinegar. Serve it hot.

_A very good general Sauce._

Take some mint, balm, basil, thyme, parsley, and sage; pick them from
the stalks, cut them very fine, slice two large onions very thin; then
put all the ingredients into a marble mortar, and beat them till they
are quite mixed; add some cayenne pepper and salt; beat all these well
together, and mix them by degrees in some good cullis, till it is of the
thickness of cream. Put them in a stewpan, boil them up; strain the
gravy from the herbs, pressing it from them very hard with the back of a
spoon; add to the gravy half a glass of wine, half a spoonful of salad
oil, the squeeze of a lemon, and a pinch of sugar. This sauce is
excellent for most dishes.

_Genoese Sauce for stewed Fish._

This sauce is made by stewing fish. Make marinade of carrots, parsley
roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few
cloves, and some spices: fry the whole white in butter; pour in a pint
of white wine, or less, according to the quantity of sauce required; put
in the fish, and let it stew thoroughly to make the sauce. Then take a
little browned flour and butter, and mix it with the reserved liquor;
add three or four spoonfuls of gravy from veal jelly; let these stew
very gently on the corner of the stove; skim off the grease; put in a
little salt and cayenne pepper, and add two spoonfuls of the essence of
anchovy and a quarter of a pound of butter kneaded with flour. Squeeze
in the juice of a whole lemon, and cover the stewed fish with this
sauce, which ought to be made thick and mellow.

_German Sauce._

Put the same quantity of meat jelly and fresh made broth into a stewpan,
with a little parsley parboiled and chopped, the livers of two roasted
or boiled fowls, an anchovy, and some capers, the whole shred very fine,
a bit of butter about the size of an egg, half a clove of garlic, salt,
and a little cayenne pepper. Thicken it over the fire.

Exceedingly good with poultry, pigeons, &c.

_Beef Gravy._

Cut in pieces some lean beef, according to the quantity of gravy you may
want; put it into