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a spoonful of hashed shalot, washed and dried in a cloth, half a bay-leaf, two cloves, and a gill of oil ; put them all upon the fire ; when nearly ready, take out the lemon, and put in a spoonful of minced parsley, a spoonful of Espagnolc, a glass of good white wine, without reducing it, and a little pepper ; reduce, skim, take out the ham, and when it has obtained its point, take it off. SAUCE, Lemon, for Boiled Fowls. — Put the peel of a small lemon, cut very thin, into a pint of sweet rich cream, with a sprig of lemonthyme, and ten white pepper-corns. Simmer gently, till it tastes well of the lemon ; then strain it, and thicken it with a quarter of a pound of butter, and a dessert-spoonful of flour rubbed in it. Boil it up ; then pour the juice of the lemon strained into it, stirring it well. * Dish the chickens, and then mix a little white gravy, quite hot, with the cream, but don’t boil them together, and salt to your taste. SAUCE, Menhold. — Put into a stewpan a bit of butter broken in pieces ; shake over it a little flour, and add a little milk or cream ; season it with parsley, young onions, a small bay-leaf, mushrooms, and shalots ; put It on the fire and stir often ; pass it through a sieve ; put it on the fire with some parsley and a little pepper. SAUCE, Poivrade. — Cut twelve small dices of ham, and put them into a stewpan, with a little bit of butter, five or six branches of parsley, two or three young onions cut in two, a clove of garlic, a bay-leaf, a little sweet basil, thyme, and two cloves ; put them together upon a quick fire; when they are well done, put in a little fine pepper, a large spoonful of vinegar, and four spoonfuls of cullis or broth, not reduced ; shake and boil it, draw it to the edge of the stove, and let it simmer three quarters of an hour; skim, and pass it through a sieve or colander. SAUCE, Ramolade. — Put into a very nice tin saucepan a pint of port wine, a gill of mountain, half a pint of fine walnut ketchup, 12 anchovies, and the liquor that belongs to them, a gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, some cayenne to taste, 3 ozs, of scraped horse-radish, 3 blades of mace, and a teaspoonful of made mustard ; boil it all gently till the rawness goes off ; then put it into small bottles for use. Cork them very close, and seal the top. SAUCE, Robart, for Rumps or Steaks. — Put a piece of butter, the size of an egg, into a saucepan, set It over the fire, and when browning throw in a handful of sliced onions, cut small ; fry them brown, but don't let them burn ; add half a spoonful of flour, shake the onions in it, and give it another fry : then put four spoonfuls of gravy, and some pepper and salt, and boil it gently ten minutes ; slum off the fat ; add a teaspoonful of made mustard, a spoonful of vinegar, and juice of half a lemon ; boil it all, and pour it round the steaks. They should be of a fine yellow brown, and garnished with fried parsley and lemon. SAUCE, for any kind of Fish. — Take a little of the water that drains from the fish ; add an equal quantity of veal gravy ; boil them together, and put it into a saucepan, with an onion, an anchovy, a spoonful of ketchup, and a glass of sherry ; thicken with butter rolled in flour, and a spoonful of cream.