Virginia Cookery-book

One salt -spoonful of salt, half to three-quarters of a teaspoonful of Cayenne pepper, one dessert-spoonful of lemon juice, one ditto of pounded sugar, one ditto of catsup, two ditto of Harvey's Sauce, three ditto of portwine ; to be mixed, heated, and poured over the bird, it having previously been sliced, so that the sauce may mix with its own gravy. The duck must not be too well done, and must be put on the dish without anything. Egg Sauce. Prepare a quarter of a pound of butter as for plain melted or drawn-butter sauce ; boil two eggs for ten minutes ; chop the whites, put with the yolks and chop together, but not very fine, and then stir into the sauce. This sauce is very nice for boiled fowls, more especially in the spring of the year. Sauce for Venison. Claret, water, and vinegar, of each one glass ; an onion stuck with cloves, a few anchovies, salt and pepper, of each a salt-spoonful ; boil all together, strain, and serve in a sauce-boat. Green Tomato Catsup. Put on a kettle of green tomatoes, boil them to pieces, and strain through a colander ; measure them, and to one and a half gallons of tomatoes put one pound of sugar, one pint of vinegar, one table -spoonful of whole black pepper, a double - handful of salt, two chopped onions, one table-spoonful of celery-seed, and a teaspoonf ul of powdered cloves ; boil all together until the watery particles disappear and it becomes something like marmalade ; then bottle and seal. Cold Tomato Sauce. Half a peck of ripe tomatoes, peeled and drained through a colander for twenty-four hours, then chopped up fine ; put to them one small teacupful of salt, one full cup of sugar, one cup of white mustard-seed, one cup of nastur- tium-seed, four table-spoonfuls of horseradish, two dozen stalks of celery chopped up fine, or half an ounce of celery-seed, two table-spoonfuls of ground black pepper, one quart of good vinegar; it must not be boiled; stir well, and bottle for use. This sauce can be used as soon as made. Sauce for Lettuce. Boil two eggs hard ; mash the yolks with a very little cold water; add one teaspoonful of sugar, one of mustard, not quite one of salt ; mix these well with the yolks ; add slowly three table-spoonfuls of oil, until it is smooth, and one table-spoonful of vinegar ; if too thick, add a tablespoonful of water. Mint Sauce for Lamb. Gather a few sprigs of branch mint, pick off the tender young leaves after washing the mint clean ; lay them in a plate and chop up fine with a common dinner-knife ; put the mint in the bottom of a sauce-boat, add a full table-spoonful of white sugar, two table-spoonfuls of vinegar, and half a gill of ice-water. This sauce is indispensable for young lamb in the spring months. Apple Sauce for Goose. Peel, core, and cut up a gallon of pippins or other fresh apples ; stew them, with a little water added, grate in a bit of the peel of a lemon and all its juice ; sweeten to your taste when the apples are done very tender, mash them up perfectly smooth, and serve. Russian Sauce. Pour table-spoonfuls of finely-grated horseradish, two of made mustard, one teaspoonful of salt, one teaspoonful of sugar, and vinegar enough to cover. Tomato Catsup, No. 1. Boil the tomatoes well, seasoning them to taste with salt ; strain them through a sieve ; to every gallon of liquor put one quart of vinegar, two table-spoonfuls of mustard, half an ounce of cloves, half an ounce of mace, half an ounce of red pepper, twelve cloves of garlic, or their equivalent in onion, and half an ounce of ginger; crack up all these spices, put them in a thin muslin bag, and simmer six hours over the fire in a preserving-kettle. Sugar to be put in or left out as you like. Tomato Catsup, No. 2.