New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

the meat, should be nearly dried up before the water is put to it. Do not use the sediment of gravies, &c. that have stood to be cold. When onions are strong, boil a turnip with them, if for sauce, which will make them mild. _Sauce for Wild Fowl._ Simmer ten minutes a teacupful of port wine, the same of good meat gravy, a little shalot, a little pepper, salt, a grate of nutmeg, and a bit of mace: put a bit of butter and flour: give one boil, and pour through the birds; which in general are not stuffed as tame, but may be done so, if liked. _Another for the same, or Ducks._ Serve a rich gravy in the dish: cut the breast in slices, but do not take them off; cut a lemon, and put pepper and salt on it; then squeeze it on the breast, and pour a spoonful of gravy over before you help. _Note._ In cutting up any wild fowl, duck, goose, or turkey for a large party, if you cut the slices down from pinion to pinion, without making wings, there will be more prime pieces. _Sauce Robart for Rumps or Steaks._ Put into a saucepan a piece of butter the size of an egg: set it over the fire, and when browning, throw in a handful of sliced onions cut small: fry them brown, but do not let them burn: add half a spoonful of flour, shake the onions in it, give another fry, then put four spoonfuls of gravy, pepper, and salt, and boil gently ten minutes. Skim off the fat: add a teaspoonful of made mustard, a spoonful of vinegar, and half a lemon juice: boil, and pour round the steaks, which should be of a fine yellow brown, and garnished with fried parsley and lemon. _An Excellent Sauce for Carp or boiled Turkey._ Rub half a pound of butter with a teaspoonful of flour; put to it a _little_ water, melt it, and add near a quarter of a pint of thick cream, and half an anchovy chopped fine,