Directions for Cookery, in its Various Branches

throw away the whole. EGG SAUCE. Boil four eggs a quarter of an hour. Dip them into cold water to prevent their looking blue. Peel off the shell. Chop the yolks of all, and the whites of two, and stir them into melted butter. Serve this sauce with boiled poultry or fish. BREAD SAUCE. Put some grated crumbs of stale bread into a sauce-pan, and pour over them some of the liquor in which poultry or fresh meat has been boiled. Add some plums or dried currants that have been picked and washed. Having simmered them till the bread is quite soft, and the currants well plumped, add melted butter or cream. This sauce is for a roast pig. MINT SAUCE. Take a large bunch of young green mint; if old the taste will be unpleasant. Wash it very clean. Pick all the leaves from the stalks. Chop the leaves very fine, and mix them with cold vinegar, and a large proportion of powdered sugar. There must be merely sufficient vinegar to moisten the mint well, but by no means enough to make the sauce liquid. It is only eaten in the spring with roast lamb. Send it to table in a sauce-tureen. CAPER SAUCE. Take two large table-spoonfuls of capers and a little vinegar. Stir them for some time into half a pint of thick melted butter. This sauce is for boiled mutton. If you happen to have no capers, pickled cucumber chopped fine, or the pickled pods of radish seeds, may be stirred into the butter as a tolerable substitute. PARSLEY SAUCE. Wash a bunch of parsley in cold water. Then boil it about six or seven minutes in salt and water. Drain it, cut the leaves from the stalks, and chop them fine. Hare ready some melted butter, and stir in the parsley. Allow two small table-spoonfuls of leaves to half a pint of butter. Serve it up with boiled fowls, rock-fish, sea-bass, and other boiled fresh fish.. Also with knuckle of veal, and with calf's head boiled plain. APPLE SAUCE. Pare, core, and slice some fine