SAUCE FOR A TURKEY.—­Open some oysters into a basin, and wash them in their own liquor, and as soon as settled pour into a saucepan; add a little white gravy, a teaspoonful of lemon pickle; thicken with flour and butter; boil it three or four minutes; add a spoonful of thick cream, and then the oysters; shake them over the fire till they are hot, but do not let them boil.

SAUCE FOR WILD FOWL.—­Simmer a teacupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper, salt, a grate of nutmeg and a bit of mace, for ten minutes; put in a bit of butter and flour, give it all one boil, and pour it through the birds.  In general they are not stuffed as tame, but may be done so if liked.

FRENCH TOMATO SAUCE.—­Cut ten or a dozen tomatoes into quarters, and put them into a saucepan, with four onions, sliced, a little parsley, thyme, a clove, and a quarter of a pound of butter; then set the saucepan on the fire, stirring occasionally for three-quarters of an hour; strain the sauce through a horse-hair sieve, and serve with the directed articles.

TOMATO SAUCE.—­Take 12 tomatoes, very red and ripe; take off the stalks, take out the seeds, and press out the water.  Put the expressed tomatoes into a stewpan, with 1-1/2 ozs. of butter, a bay leaf, and a little thyme; put it upon a moderate fire, stir it into a pulp; put into it a good cullis, or the top of broth, which will be better.  Rub it through a search, and put it into a stewpan with two spoonfuls of cullis; put in a little salt and cayenne.

ANOTHER.—­Proceed as above with the seeds and water.  Put them into a stewpan, with salt and cayenne, and three tablespoonfuls of beef gravy.  Set them on a slow stove for an hour, or till properly melted.  Strain, and add a little good stock; and simmer a few minutes.

WHITE SAUCE.—­One pound of knuckle of veal, or any veal trimmings, or cold white meat, from which all brown skin has been removed; if meat has been cooked, more will be required.  It is best to have a little butcher’s meat fresh, even if you have plenty of cold meat in the larder; any chicken bones greatly improve the stock.  This should simmer for five hours, together with a little salt, a dozen white peppercorns, one or two small onions stuck with cloves, according to taste, a slice or two of lean ham, and a little shred of celery and a carrot (if in season) in a quart of water.  Strain it, and skim off all the fat; then mix one dessert-spoonful of flour in a half pint of cream; or, for economy’s sake, half milk and half cream, or even all good new milk; add this to the stock, and if not salt enough, cautiously add more seasoning.  Boil all together very gently for ten minutes, stirring all the time, as the sauce easily burns and very quickly spoils.  This stock, made in large quantities, makes white soup; for this an old fowl, stewed down, is excellent, and the liquor in which a young turkey has been boiled is as good a foundation as can be desired.