SAUCE FOR VEGETABLES--SUCH AS ASPARAGUS, &c.
Take the yolks of three hard-boiled eggs; mash them on a plate with the back of a wooden spoon, and mix them with three table-spoonfuls of vinegar, a shalot or small onion minced fine, and a little salt and Cayenne pepper. Add three table-spoonfuls of olive oil, and mix the whole very well.
Put into a saucepan a half-pint of vinegar, a branch of thyme, two or three sprigs of sweet marjoram, a leaf of laurel, a clove of garlic, a shalot or a little onion, and Cayenne pepper and salt to your taste. Add a glass of broth or gravy. Stew the whole slowly till it is reduced to two thirds of the original quantity: then strain it.
Cut the flesh of three anchovies into small shreds, and steep them in vinegar for half an hour or more. Then mince them fine, and throw them into a saucepan with a little butter rolled in flour. Add pepper and mustard to your taste. Pour in sufficient vinegar to cover it, and let it boil gently for a quarter of an hour. Strain it, and squeeze in a little lemon-juice before you serve it up.
Put into a sauce-pan two ounces of butter and a table-spoonful of curry-powder (or of powdered turmeric if more convenient), half a grated nutmeg, half a spoonful of saffron, and two spoonfuls of flour. Add sufficient boiling water or broth to cover it, and let it stew a quarter of an hour. Strain it, stir in a little more butter, and serve it up.
Bake ten tomatas, with pepper and salt, till they become like a marmalade. Then add a little flour or grated bread crumbs, and a little broth or hot water. Stew it gently ten minutes, and before you send it to table add two ounces of butter and let it melt in the sauce.
Put into a sauce-pan a piece of butter rolled in flour, some salt, pepper, and one or two pickled cucumbers minced fine. Moisten it with boiling water. Let it stew gently a few minutes, and serve it up.
Take four ounces of grated stale bread; pour over it sufficient milk to cover it, and let it soak about three quarters of an hour, or till it becomes incorporated with the milk. Then add a dozen corns of black pepper, a little salt, and a piece of butter the size of a walnut. Pour on a little more milk, and give it a boil. Serve it up in a sauce-boat, and eat it with roast wild fowl, or roast pig.