Haricot Sauce

Take clean turnips and carrots, and scoop or cut them into shapes, some celery heads cut about two inches long, button onions peeled, some dry or green morells, and artichoke bottoms cut into pieces. Let them all be blanched in separate stewpans till three parts done; then drain and put them all together with some small mushrooms stewed, and a good cullis well-seasoned, and simmer the vegetables till done.

How To Make Spanish Onion Sauce

Braise six Spanish onions with the beef till three-parts done; then peel them, and add some good culiis seasoned with cayenne pepper, salt, and lemon juice, a gill red port and a little sifted lump sugar, stew them till tender.

Spanish Sauce, For Stewed Meats

Cut a pound of lean ham into small pieces, put it into a stewpan with a little water, four pealed eschalots, a laurel leaf, one clove, garlick, and an anchovy rubbed through a sieve; stew gently for half an hour, then add half a pint of veal broth, half a gill of ketchup, two table spoonfuls of sweet oil, and half a gill of red wine, season with cavenne pepper, and lemon juice, make it of a proper thickness, let it simmer till the ham is done, and strain it.

Savoy Sauce

Cut some savoys in quarters, blanch them, and then tie them round and braise them with the beef till half done. Take them out of the liquor, cut off the string', and put them into a stewpan with good strong cullis, and simmer them till tender,

Ashee Sauce

Take some pickled cucumbers chopped small, then capers, parsley, eschalots, breast of a fowl, lean of ham, carrots, and yolks and whites of eggs: then add to them a good seasoned cullis and a little mushroom ketchup. Simmer all together a quarter of an hour.

N. B. The ham, fowl, egg, and carrot, to be boiled before they are chopped.

Stewed French Olive Sauce

The olives are to be stoned, and stewed in strong veal broth till they are tender, and the liquor nearly reduced; season to the palate with cayenne pepper, salt., and lemon juice.