SAVOURY JELLY, FOR COLD PIES, OR TO GARNISH COLD POULTRY.

Have a bare knuckle of veal, and a calf’s foot or cow heel; put it into a stew-pan with a thick slice of smoked beef, a few herbs, a blade of mace, two or three onions, a little lemon peel, pepper and salt, and three or four pints of water (the French add a little tarragon vinegar).  When it boils skim it, and when cold, if not clear, boil it a few minutes with the white and shell of an egg, and pass it through a jelly bag, this jelly with the juice of two or three lemons, and poured into a mould, in which are put the yolks of eggs boiled hard, forms a pretty supper dish.

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A FINE SAUCE FOR STEAKS.

Throw into a saucepan a piece of fat the size of an egg, with two or three onions sliced, let them brown; add a little gravy, flour, a little vinegar, a spoonful of mustard, and a little cayenne pepper, boil it and serve with the steaks.

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A FISH SAUCE WITHOUT BUTTER.

Put on, in a small saucepan, a cup of water, well flavored with vinegar, an onion chopped fine, a little rasped horse-radish, pepper, and two or three cloves, and a couple of anchovies cut small, when it has boiled, stir carefully in the beaten yolks of two eggs, and let it thicken, until of the consistency of melted butter.

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A FINE FISH SAUCE.

One teacup full of walnut pickle, the same of mushroom ditto, three anchovies pounded, one clove of garlic pounded, half a tea-spoonful of cayenne pepper, all mixed well together, and bottled for use.

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A NICE SAUCE TO THROW OVER BROILED MEATS.

Beat up a little salad-oil with a table-spoonful of vinegar, mustard, pepper and salt, and then stir in the yolk of an egg; this sauce should be highly seasoned.  A sauce of this description is sometimes used to baste mutton while roasting, the meat should be scored in different places to allow the sauce to penetrate.

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SAUCE FOR DUCKS.

A little good gravy, with a glass of port wine, the juice of a lemon, highly seasoned with cayenne pepper.

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BREAD SAUCE.

Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out, and pour the milk over grated stale bread, then boil it up with a piece of butter, and dredge it with flour; it should be well beaten up with a silver fork.

The above can be made without butter or milk:  take a large onion, slice it thin, put it into a little veal gravy, add grated bread, pepper, &c., and the yolk and white of an egg well beaten.

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APPLE SAUCE FOR GOOSE.

Slice some apples, put them in a little water to simmer till soft, beat them to a pulp; some consider a little powdered sugar an improvement, but as the acid of the apples is reckoned a corrective to the richness of the goose, it is usually preferred without.