723. 0yster Sauce

In opening the oysters, save the liquor, and boil it with the beards, a bit of mace, and lemon peel; in the meantime throw the oysters into cold water, and drain it off, strain the liquor, and put it into a saucepan with the oysters just drained from the cold water, with sufficient quantity of butter, mixed with as much milk as will make enough sauce, but first rub a little flour with it; set them over the fire, and stir all the while, and when the butter has boiled a few times, take them off, and keep them close to the fire, but not upon it, for if too much done, the oysters will become hard; add a squeeze of lemon Juice, and serve; a little is a great improvement.

724. Oyster Sauce For Beef Steaks

Blanch a pint of oysters, and preserve their liquor, then wash, and beard them, and put their liquor into a stewpan with India soy and ketchup, a small quantity of each, a gill of cullis, a quarter of a pound of fresh butter; set them over a fire, and when they nearly boil, thicken with flour and water, season according to taste with a little cayenne pepper, salt, and lemon juice, strain it to the oysters, and stew them gently five minutes.

725. Parsley Sauce

Take a handful of parsley, and having washed and picked, pound it well, and put it into a stewpan with some good cullis, set it on the fire, and let it simmer a quarter of an hour, then strain; add a bit of butter rolled in flour, a liaison, and a little lemon juice.

726. Puree Of Cucumber Sauce

All puree sauces, after having drawn whatever it is to be, down, until a pass into some good white or brown stock, according to whether for white or brown sauce, then rub it through a tammy, then add either your bechemel or codlin sauce to it, sufficient for what you want, season it with cayenne pepper, a dust of sugar and salt. If a puree from any hard substance such as mushrooms, truffles, chesnuts, etc, you must pound them well before you rub them through the tammy; pare and take out the seeds of two or three old cucumbers, cut them into pieces into a stewpan, with an onion and a few pieces of ham cut in small dice, and just cover them with some good stock, either white or brown, and the juice of a lemon, pepper and salt, and sugar, when tender rub them through a tammy, add. some of your thick bechemel or brown sauce to it.

Cut up several onions, put them to boil, in a few minutes strain them off, return them into the stewpan and boil them until quite tender in milk and water, then pass them through a tammy, thicken it with flour and butter, add to it a little bechemel sauce, and a gill of cream according to the quantity you may require, either for a remove dish, a flank dish, or an entree.

728. Robert Sauce, Used Mostly For Pork

Cut up one onion in small dice, a piece of butter, fry it a nice light brown, add a teaspoonful of mustard, a little flour, two table-spoonfuls of vinegar, the juice of lemon, cayenne pepper and salt, and sugar; a little good bacon stock, boil it all well, pass it through a tammy cloth.