Garlic Sauce

Remove the peel from some garlic, separate them into cloves, put them in a saucepan of water and boil for five minutes; change the water three times, boiling for five minutes in each. Strain off the water, add white sauce to the cloves, boil up and serve. The strength of the flavor is determined by the length of boiling, as the longer it boils the weaker it will be. The garlic if properly cooked will have an almond taste.

Geneva Sauce

Put one tablespoonful of butter into a saucepan, add one dessertspoonful of flour, and stir it over the fire until brown. Mix with butter and flour one pint of fish broth and one-half pint of red wine; add two sliced onions, a bunch of sweet herbs, two tablespoonfuls of chopped mushrooms and salt and pepper to taste. Allow the sauce to boil slowly for half an hour, then mix with it one wineglassful of Madeira, strain the sauce through a fine hair-sieve, and serve it. One teaspoonful of brandy may be added to the sauce in place or the Madeira if preferred.

Gherkin Sauce

Put a sprig of thyme, a bay leaf, a clove of garlic, two finely-chopped shallots, a little cayenne pepper, and salt into a saucepan with one breakfast cupful of vinegar. Place the pan on the fire, and when the contents have boiled for thirty minutes add a breakfast cupful of stock or good broth. Strain it through a fine hair-sieve and stir in an ounce and a half of liquefied butter mixed with a little flour to thicken it. Place it back in the saucepan and when it boils stir in a teaspoonful or so of parsley very finely chopped, two or three minced pickled gherkins and a little salt if required.

Giblet Sauce

Put the giblets from any bird into a saucepan with sufficient stock or water to cover them and boil for three hours, adding an onion and a few peppercorns while cooking. Take them out and when they are quite tender, strain the liquor into another pan and chop up the gizzards, livers and other parts into small pieces. Take a little of the thickening left at the bottom of the pan in which a chicken or goose has been braised, and after the fat has been taken off, mix it with the giblet liquor and boil until it is dissolved. Strain the sauce, put in the pieces of giblet, and serve hot.

Godard Sauce

Put about half a pound of pieces of raw ham into a saucepan with an onion and a carrot, both sliced, and one-fourth pound of butter; fry them until lightly browned, then pour in one and one-half pints of dry champagne, and simmer for half an hour. Strain the liquor into a stewpan, and mix with it one quart of Spanish sauce and one breakfast cupful of essence of mushrooms. Boil the sauce till it is of a thick creamy consistency, then strain it through a broth napkin into a bain-marie pan. It is then ready for use.

Gooseberry Sauce

Pick one pound of green gooseberries, and put them in a saucepan with sufficient water to keep them from burning; when soft mash them, grate in a little nutmeg and sweeten to taste with moist sugar. This sauce may be served with roast pork or goose instead of apple sauce. It may also be served with boiled mackerel. A small piece of butter will make the sauce more rich.