Chapter 3

Anchovy, essence of 183 ---- pickle ib. ---- sauce ib. ----, to recover ib. Bacchanalian sauce 184 Bechamel ib. Beef bouilli, sauce for ib. ---- à la russe, sauce for 185 Bread sauce ib. ---- ---- for pig ib. Browning for made dishes ib. Butter, to burn 186 ----, to clarify ib. ----, plain melted ib. ----, to thicken for peas ib. Caper sauce 187 Carp sauce ib. ----, light brown sauce for ib. ---- and tench, sauce for ib. ----, white sauce for ib. ----, or tench, Dutch sauce for 188 ---- sauce for fish ib. Cavechi, an Indian pickle ib. Celery sauce, white 189 ---- ----, brown ib. Chickens, boiled, sauce for ib. ---- or game, sauce for ib. ----, white sauce for ib. Consommé ib. Cream sauce for white dishes 190 Cullis, to thicken sauces ib. ----, brown ib. ----, à la reine ib. ----, turkey 191 ---- of veal, or other meat ib. Dandy sauce, for all sorts of poultry and game ib. Devonshire sauce 192 Ducks, sauce for ib. Dutch sauce ib. ---- sauce for fish ib. ---- sauce for meat or fish ib. ---- sauce for trout 193 Egg sauce ib. Exquisite, the ib. Fish sauce ib. ---- sauce, excellent white 196 ----, white sauce for, with capers and anchovies ib. ----, stock ib. Forcemeat balls for sauces ib. Fowls, white sauce for 197 ---- of all kinds, or roasted mutton, sauce for ib. General sauce 198 Genoese sauce, for stewed fish ib. German sauce 198 Gravy, beef ib. ---- beef, to keep 199 ----, brown ib. Green sauce, for green geese or ducklings ib. Ham sauce 200 Hare or venison sauce ib. Harvey's sauce ib. Hashes or fish, sauce for ib. ----, white, or chickens, sauce for ib. Horseradish sauce ib. Italian sauce 201 Ketchup ib. Lemon sauce ib. Liver sauce for boiled fowls ib. Lobster sauce ib. Marchioness's sauce 202 Meat jelly for sauces ib. Mixed sauce ib. Mushroom ketchup 203 ---- sauce 204 Mutton, roasted, sauce for ib. Onion sauce ib. ---- ----, brown ib. Oyster sauce ib. Pepper-pot ib. Pike sauce 205 Piquante, sauce ib. Poivrade sauce 206 Poor man's sauce ib. Quin's fish sauce ib. Ragout sauce ib. Ravigotte, sauce ib. ---- ----, à la bourgeoise ib. Relishing sauce 207 Remoulade, sauce ib. Rice sauce 208 Richmond sauce ib. Roast meat, sauce for ib. Robert, sauce ib. Salad sauce ib. Shalot sauce 209 Spanish sauce ib. Steaks, sauce for ib. Sultana sauce ib. Tomato ketchup ib. ---- sauce 210 Turkey, savoury jelly for ib. ---- or chicken sauce 211 ---- or fowl, boiled, sauce for ib. Venison sauce ib. ---- ----, sweet ib. Walnut ketchup ib. White sauce 213 ---- wine sweet sauce ib.

CONFECTIONARY.