nother._

Pound a handful of spinach and another of sorrel together in a mortar;
squeeze and put them into a saucepan; warm, but do not let it boil.

_Ham Sauce._

When your ham is almost done, let the meat be picked clean from the
bone, and mash it well; put it into a saucepan with three spoonfuls of
gravy; set it over a slow fire, stirring it all the while, otherwise it
will stick to the bottom. When it has been on for some time, add a small
bundle of sweet-herbs, pepper, and half a pint of beef gravy; cover it
up; stew it over a gentle fire, and when quite done strain off the
gravy.

This is very good for veal.

_Sauce for Hare or Venison._

In a little port wine and water melt some currant jelly, or send in the
jelly only; or simmer port wine and sugar for twenty or thirty minutes.

_Harvey's Sauce._

Three table-spoonfuls of walnut ketchup, two of essence of anchovies,
one tea-spoonful of soy, and one of cayenne pepper. Mix these together;
put them, with a clove of garlic, into a pint bottle, and fill it up
with white wine vinegar.

_Sauce for Hashes or Fish, and good with any thing and every thing._

Take two or more spoonfuls of good cullis, according to the quantity you
intend to make, a glass of white wine, a shalot, a small onion, a few
mushrooms, truffles, morels, and a bunch of sweet-herbs, with a little
grated lemon-peel, a slice of ham, and the yolk of an egg. Thicken it
with a bit of butter rolled in flour, and let it stew till the
ingredients are quite soft.

_Sauce for White Hashes or Chickens._

A pint of new milk, the yolk of two eggs, well beaten, two ounces of
butter, well mixed with flour; mix it all together in a saucepan, and,
when it boils, add two spoonfuls of mushroom ketchup; it must be stirred
all the time, or it will not do. If used for cold veal or lamb, the meat
must be cut as thin as possible, the sauce made first to boil, and then
the meat put into it, till it is hot enough for table.

_Horseradish Sauce._

A tea-spoonful of mustard, one table-spoonful of vinegar, three of thick
cream, and a little salt; grate as much horseradish into it as will
make it as thick as onion sauce. A little shalot may be added.

_Italian Sauce._

Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms
cut small, a bunch of parsley, scallions, and half a laurel-leaf, two
cloves, and a clove of garlic; turn the whole a few times over the fire,
and shake in a li