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

unwashed; set it over the fire, and as it boils up, add a large spoonful of real India soy. If that does not give it a fine colour, put a little more. Turn it into the sauce tureen, and put some salt, and half a lemon. Stir it well to prevent curdling. _Sauce for cold Fowl or Partridge._ Rub down in a mortar the yelks of two eggs boiled hard, an anchovy, two dessert spoonfuls of oil, a little shalot, and a teaspoonful of mustard, (all should be pounded before the oil be added) then strain it. _Vinagret for cold Fowl or Meat._ Chop fine mint, parsley, and shalot, and add salt, oil, and vinegar. It may be poured over, or sent in a boat. _Benton Sauce for hot or cold roast Beef._ Grate, or scrape very fine, horseradish, a little made mustard, some pounded white sugar, and four large spoonfuls of vinegar. Serve in a saucer. _To melt Butter._ On a clean trencher, mix a little flour to a large piece of butter, in the proportion of a teaspoonful to a full quarter of a pound; then put into a saucepan, and pour on it two large spoonfuls of hot water; set it on the fire, and let it boil quick. You should stir it round one way, and serve it as soon as ready. On the goodness of this depends the look and flavour of every sauce in which it is put. _Lobster Sauce._ Pound the spawn, and two anchovies: pour on two spoonfuls of gravy: strain it into some butter melted as above; then put in the meat of the lobster, give one boil, and add a squeeze of lemon. _Another way._ Leave out the anchovies and gravy, and do as above, with a little salt, and catsup, or not, as you like. Many prefer the flavour of the lobster and salt only. _Shrimp Sauce._ If not picked at home, pour a little water over to wash, and put them to butter melted thick and smooth: give them one boil, and add the juice of lemon. _Anchovy