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Classic
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No. 26. To make Apple Sauce.
Take as many boiling apples as you chuse, peel them, and take out all the cores;
put them in a sauce-pan with a little water, a few cloves, and a blade of mace;
simmer them till quite soft. Then strain off all the water, and beat them up
with a little brown sugar and butter.
No. 27. Bread, or Pap-sauce.
Take a pint of water, put in a good piece of crumb of bread, a blade of mace,
and a little whole pepper; boil it for eight or ten minutes, and then pour the
water off; take out out the spice, and beat up the bread with a little butter.
No. 28. Mint Sauce.
Take young mint, pick and wash it clean; then shred it fine, put it into a small
bason sprinkle it well with sugar, and pour in vinegar to your palate.
No. 29. Parsley Sauce.
Tie parsley up in a bunch, and boil it till soft; shred it fine, and mix it with
melted butter.
No. 30. To make Parsley Sauce in Winter, when there is no Parsley to be
got.
Take a little parsley-seed, tie it up in a clean rag, and boil it for ten
minutes in a sauce-pan; then take out the seeds, and let the water cool a
little. Take as much of the liquor as you want, dredge in a little flour, and
then put in your butter and melt it. Shred a
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