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Sauces for White Fords, fc.
them up with a good piece, of butter; shake a little Hour
Ld, and stir it all together with a little cream, if you have
it, (or milk will do ;) put the sauce into boats, and garnish
with lemon.
Another way to make sauce : take half a pint of oys-
ters, strain the liquor, and put the oysters with the liquor
in a saucepan, with a blade or two of mace, let them
just lump, pour in a glass of white wine, let it boil once,
and thicken it with a piece of butter rolled in flour.
Serve this up by itself, with good gravy in the dish,
for every body does not love oyster-sauce. This makes
a pretty side-dish for supper, or a corner-dish of a table
for dinner. If you chafe it in a dish, add half a pint of
gravy to it, and boil it np together.
To make Mushroom Sauce for White Fowls of all Sorts.
Take a quart of fresh mushrooms, well cleaned and wash-
ed, cut them in two, put them in a stewpan, with a little
butter, a blade of mace, and a little salt; stew it gently
for an hour, then add a pint of cream, and the yolks of
two eggs beat very well, and keep stirring it till it
boils up ; then squeeze half a lemon, put it over the
fowls, or turkeys, or in basons, or in a dish, with a piece
of French bread first buttered, then toasted brown, arid
just dip it in boiling water ; put it in the dish, and the
mushrooms over.
Mushroom Sauce for White Fowls boiled. Take half a
pint of cream, and a quarter of a pound of butter, stir
them together one way till it is thick ; then add a spoon-
ful of mushroom pickle, pickled mushrooms, or fresh, if
you have them Garnish only with lemon.
To make Celery Sauce, either for rousted or boiled Fords,
Turkeys, Partridges, or any other Game. Take a large
bunch of celery, wash and pare it clean, cut it in little
thin bits, and boil it softly in a little water till it is ten-
der ; then add a little beaten mace, nutmeg, pepper, and
salt, thickened with a piece of butter rolled in flour ; then
boil it up, and pour it in a dish.
\ on may make it with cream thus : boil celery as
