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Classic
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page 114
Sauce for cold Fold, or Partridge.
Rub down in a mortar the yolks of two eggs boiled hard, an anchovy, two
desert-spoonfuls of oil, three of vinegar, a shalot, Cayenne if approved, and a
tea-spoonful of mustard. All should be pounded before the oil is added. Then
strain it. Shalot-vinegar instead of shalot, eats well.
A very fine Mushroom Sauce for Fowls, or Rabbits.
Wash and pick a pint of young mushrooms, and rub them with salt, to take off the
tender skin. Put them into a sauce-pan. with a little salt, some nutmeg, a blade
of mace, a pint of cream, and a good piece of butter rubbed in flour. Boil them
up, and stir them till done; then pour it round the chickens, Garnish with
lemon.
If you cannot get fresh mushrooms, use pickled ones done white, with a little
mushroom-powder with the cream.
Lemon whits Sauce, for boiled Fowls.
Put the peel of a small lemon, cut very thin, into a pint of sweet rich cream,
with a sprig of lemon-thyme, and ten white pepper-corns. Simmer gently till it
tastes well of the lemon: then strain it; and thicken it with a quarter of a
pound of butter, and a desert-spoonful of flour rubbed in it. Boil it up; then
pour the juice of the lemon strained into it, stirring it well. Dish the
chickens, and then mix a little white gravy, quite hot, with the cream, but
don't boil them together: add salt to your taste.
Liver Sauce.
Chop boiled liver of rabbits or fowls, and do it as directed for lemon-sauce,
page 117, with a very little pepper and salt, and some parsley.
Egg Sauce.
Boil the eggs hard, and cut them into small pieces; then put them to melted
butter.
Onion Sauce.
Peel the onions, and boil them tender: squeeze the
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