The Art of Cookery Made Easy and Refined

put them into a stewpan, add a bit of lemon rind, a small stick of cinnamon, a few cloves, and a small quantity of water. Cover the pan close, set it over a moderate fire, and when the apples are tender take the peel and spices out; then add a bit of fresh butter, and sugar to the palate. _Green Sauce for Ducklings or Green Geese._ PICK green spinach or sorrel, wash it, and bruise it in a marble mortar, and strain the liquor through a tamis cloth. To a gill of the juice add a little loaf sugar, the yolk of a raw egg, and a spoonful of vinegar; if spinach juice, then put one ounce of fresh butter, and whisk all together over a fire till it begins to boil. N. B. Should the sauce be made of spinach juice instead of vinegar, there may be put two table spoonfuls of the pulp of gooseberries rubbed through a hair sieve. _Fennel Sauce for Mackarel._ PICK green fennel, mint, and parsley, a little of each; wash, boil them till tender, drain and press them, chop them fine, add melted butter, and serve up the sauce immediately, for should the herbs be mixed with the butter any length of time before it is served up, they will be discoloured. The same observation should be noticed in making parsley and butter sauce. _Bread Sauce, for Turkies, Game, &c._ SOAK a piece of crumb of bread with half a pint of milk or cream, add a peeled middling-sized onion, and put them over a fire; when the milk is absorbed bruise the bread, mix with it two ounces of fresh butter, a little white pepper, and salt; and when it is to be served up take out the onion. _Melted Butter._ IN order to prevent butter from oiling, the flour and water that may be sufficient for the quantity of butter should be made boiling, skimmed clean, and the butter added to dissolve, being careful it is of a proper thickness. In the same manner may be made fish sauces, adding the