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

Sauce._ Chop one or two without washing: put to some flour and butter, and a little drop of water: stir it over the fire till it boil once or twice. When the anchovies are good, they will be dissolved; and the colour will be better than by the usual way. _Fish Sauce without Butter._ Simmer very gently a quarter of a pint of vinegar, half a pint of water (which must not be hard) with an onion, half a handful of horseradish, and the following spices lightly bruised: four cloves, two blades of mace, and half a teaspoonful of black pepper. When the onion is quite tender, chop it small with two anchovies: and set the whole on the fire to boil for a few minutes, with a spoonful of catsup. Mean time, have ready and well beaten the yelks of three fresh eggs: strain; mix in the liquor by degrees with them; and when well mixed, set the saucepan over a gentle fire, keeping a bason in one hand, into which toss the sauce to and fro, shaking the saucepan over the fire, that the eggs may not curdle. Do not boil, only let the sauce be hot enough to give the thickness of melted butter. _Lemon Sauce._ Cut thin slices of lemon into very small dice, and put into melted butter; give one boil, and pour over boiled fowls. _Liver Sauce._ Chop boiled liver of rabbits or fowls, and do as above, with a very little pepper and salt, and some parsley. _A very good Sauce, especially to hide the bad colour of Fowls._ Cut the livers, slices of lemon in dice, scalded parsley, and hard eggs: add salt, and mix with butter: boil up, and pour over the fowls. Or for roast rabbit. _Egg Sauce._ Boil the eggs hard, and cut them in small pieces: then put them to melted butter. _Buttered Eggs._ Beat four or five eggs, yelk and white together: put a quarter of a pound of butter in a bason and then put that in boiling water; stir it till melted: then pour that