Hot Horse-radish Sauce . . . .119 Christopher North’s own Sauce for many Meats ib. Gooseberry Sauce for Mackerel . . 120 Common Sorrel Sauce . . . . ib. Asparagus Sauce for Lamb Cutlets . ib. Caper Sauce 121 Brown Caper Sauce . . . . ib. Caper Sauce for Fish ib. Common Cucumber Sauce ’ •' Si). XIV TABLE OF CQNTEN1S. Page Another common Sauce of Cucumbers . 122 White Cucumber Sauce . . . . ib. White Mushroom Sauce . . . ib. Another Mushroom Sauce . .123 Brown Mushroom Sauce . . ib. Common Tomata Sauce . . . . ib. A finer Tomata Sauce . . .124 Boiled Apple Sauce . . . ib. Baked Apple Sauce . . , . ib. Brown Apple Sauce .... 125 White Onion Sauce . . . . ib. Brown Onion Sauce . . . ib. Another brown Onion Sauce . . . ib. Soubise ... ... 126 Soubise {French receipt) . . . . ib. Mild Ragout of Garlic, or V Ail h la Bor- delaise ib. Mild Eschalot Sauce .... 127 A fine Sauce, or Puree of Vegetable Marrow ib. Pag# Excellent Turnip, or Artichoke Sauce, for boiled Meat . . -12'" Olive Sauce . .... 128 Celery Sauce ib. White Chestnut Sauce . . .129 Brown Chestnut Sauce . . . . ib. Parsley-green, for colouring Saueei) . ib. To crisp Parsley 130 Fried Parsley . . ib. Mild Mustard ib. Mustard, the common way . . . ib. French Batter for frying Vegetables, and for Apple, Peach, or Orange Fritters ib. To prepare Bread for frying Fish . . 131 Browned Flour for thickening Soups and Gravies ib. Fried Bread-Crumbs . . . . ib. Fried Bread for Garnishing . . ib Sweet Pudding Sauces, Chapter XXII. CHAPTEB VI. COLD SAUCES, Superior Mint Sauce, to serve with Lamb 132 Common Mint Sauce . . . . ib. Strained Mint Sauce . . . . ib. Fine Horseradish Sauce, to serve with cold roast, stewed, or boiled Beef . 133 Cold Maitre d’Hdtel, or Steward’s Sauce . ib. Cold Dutch or American Sauce, for Salads of dressed Vegetables, Salt- Fish, or hard Eggs . . . . ib. English Sauce for Salad, cold Meat, or cold Fish . .... 134 The Poet’s receipt for Salad . . .135 Sauce Mayonnaise, for Saladc, cold Meat, Poultry, Fish, or Vegetables . . ib. Red or green Mayonnaise Sauce . . 136 Imperial Mayonnaise, an elegant Jellied Sauce or Salad dressing . . . ib. Bemoulade 137 Oxford Brawn Sauce . . . . ib. Forced Eggs for garnishing Salads . . ib. SALADS, ETC. Anchovy Butter ( excellent ) . . 138 Lobster Butter . . . ib. Truffled Butter, and Truffles potted in Butter for the Breakfast or Lun- cheon table 139 English Salads 140 French Salad ib. French Salad — Dressing . . . ib. Bes Cerneaux, or Walnut Salad . 141 Suffolk Salad . . . . ib. Yorkshire Ploughman’s Salad . . . ib. An excellent Salad of young Vegetables . ib. Sorrel Salad, to serve with Lamb Cutlets, Veal Cutlets, or roast Lamb . . 142 Lobster Salad .... . ib. An excellent Herring Salad ( Swedish re- ceipt) 143 Tartar Sauce ( Sauce a la Tartare) . ib. Shrimp Chatncy {Mauritian receipt} . 144 Capsicumb Chatney . ib CHAPTER VII. STOEE SAUCES. Observations . # . 145 Chetney Sauce {Bengal receipt) . . 146 Fine Mushroom Catsup . . . . ib. Mushroom Catsup {another receipt) . 148 Double Mushroom Catsup . . . ib. Compound, or Cook’s Catsup . . . 149 Walnut Catsup ib. Another good receipt for Walnut Catsup 150 Lemon Pickle, or Catsup . . . ib. Pontac Catsup for Fish . . ,150 Bottled Tomatas, or Tomata Catsup . 151 Epicurean Sauce . . . . ib. Tarragon Vinegar ... . ib. Green Mint Vinegar .... 152 Cucumber Vinegar ib. Celery Vinegar ib.

AI-modernized reading of the original text

Hot Horse-radish Sauce . . . .119 Christopher North’s own Sauce for many Meats ib. Gooseberry Sauce for Mackerel . . 120 Common Sorrel Sauce . . . . ib. Asparagus Sauce for Lamb Cutlets . ib. Caper Sauce 121 Brown Caper Sauce . . . . ib. Caper Sauce for Fish ib. Common Cucumber Sauce . . . . 121 Page Another common Sauce of Cucumbers . 122 White Cucumber Sauce . . . . ib. White Mushroom Sauce . . . ib. Another Mushroom Sauce . .123 Brown Mushroom Sauce . . ib. Common Tomata Sauce . . . . ib. A finer Tomata Sauce . . .124 Boiled Apple Sauce . . . ib. Baked Apple Sauce . . , . ib. Brown Apple Sauce .... 125 White Onion Sauce . . . . ib. Brown Onion Sauce . . . ib. Another brown Onion Sauce . . . ib. Soubise ... ... 126 Soubise {French receipt) . . . . ib. Mild Ragout of Garlic, or V Ail h la Bordelaise ib. Mild Eschalot Sauce .... 127 A fine Sauce, or Puree of Vegetable Marrow ib. Pag# Excellent Turnip, or Artichoke Sauce, for boiled Meat . . -12'" Olive Sauce . .... 128 Celery Sauce ib. White Chestnut Sauce . . .129 Brown Chestnut Sauce . . . . ib. Parsley-green, for colouring Sauces ib. To crisp Parsley 130 Fried Parsley . . ib. Mild Mustard ib. Mustard, the common way . . . ib. French Batter for frying Vegetables, and for Apple, Peach, or Orange Fritters ib. To prepare Bread for frying Fish . . 131 Browned Flour for thickening Soups and Gravies ib. Fried Bread-Crumbs . . . . ib. Fried Bread for Garnishing . . ib Sweet Pudding Sauces, [page continues in Chapter] CHAPTEB VI. COLD SAUCES, Superior Mint Sauce, to serve with Lamb 132 Common Mint Sauce . . . . ib. Strained Mint Sauce . . . . ib. Fine Horseradish Sauce, to serve with cold roast, stewed, or boiled Beef . 133 Cold Maitre d’Hdtel, or Steward’s Sauce . ib. Cold Dutch or American Sauce, for Salads of dressed Vegetables, Salt- Fish, or hard Eggs . . . . ib. English Sauce for Salad, cold Meat, or cold Fish . .... 134 The Poet’s receipt for Salad . . .135 Sauce Mayonnaise, for Saladc, cold Meat, Poultry, Fish, or Vegetables . . ib. Red or green Mayonnaise Sauce . . 136 Imperial Mayonnaise, an elegant Jellied Sauce or Salad dressing . . . ib. Bemoulade 137 Oxford Brawn Sauce . . . . ib. Forced Eggs for garnishing Salads . . ib. SALADS, ETC. Anchovy Butter ( excellent ) . . 138 Lobster Butter . . . ib. Truffled Butter, and Truffles potted in Butter for the Breakfast or Luncheon table 139 English Salads 140 French Salad ib. French Salad — Dressing . . . ib. Bes Cerneaux, or Walnut Salad . 141 Suffolk Salad . . . . ib. Yorkshire Ploughman’s Salad . . . ib. An excellent Salad of young Vegetables . ib. Sorrel Salad, to serve with Lamb Cutlets, Veal Cutlets, or roast Lamb . . 142 Lobster Salad .... . ib. An excellent Herring Salad ( Swedish receipt) 143 Tartar Sauce ( Sauce a la Tartare) . ib. Shrimp Chatncy {Mauritian receipt} . 144 Capsicumb Chatney . ib CHAPTER VII. Observations . # . 145 Chetney Sauce {Bengal receipt) . . 146 Fine Mushroom Catsup . . . . ib. Mushroom Catsup {another receipt) . 148 Double Mushroom Catsup . . . ib. Compound, or Cook’s Catsup . . . 149 Walnut Catsup ib. Another good receipt for Walnut Catsup 150 Lemon Pickle, or Catsup . . . ib. Pontac Catsup for Fish . . ,150 Bottled Tomatas, or Tomata Catsup . 151 Epicurean Sauce . . . . ib. Tarragon Vinegar ... . ib. Green Mint Vinegar .... 152 Cucumber Vinegar ib. Celery Vinegar ib.

[Modern cookery, in all its branches