NCLUDING NOT ONLYTHE RESULT OF THE AUTHORESS’S MANY YEARS OBSERVATION,EXPERIENCE, AND RESEARCH,BUT ALSO THECONTRIBUTIONSOF AN EXTENSIVE CIRCLE OF ACQUAINTANCE:ADAPTED TO THE USE OFPERSONS LIVING IN THE HIGHEST STYLE,AS WELL AS THOSE OFMODERATE FORTUNE.
ce for ib. Consommé ib. Cream sauce for white dishes 190 Cullis, to thicken sauces ib. ----, brown ib. ----, à la reine ib. ----, turkey 191 ---- of veal, or other meat ib. Dandy sauce, for all sorts of poultry and game ib. Devonshire sauce 192 Ducks, sauce for ib. Dutch sauce ib. ---- sauce for fish ib. ---- sauce for meat or fish ib. ---- sauce for trout 193 Egg sauce ib. Exquisite, the ib. Fish sauce ib. ---- sauce, excellent white 196 ----, white sauce for, with capers and anchovies ib. ----, stock ib. Forcemeat balls for sauces ib. Fowls, white sauce for 197 ---- of all kinds, or roasted mutton, sauce for ib. General sauce 198 Genoese sauce, for stewed fish ib. German sauce 198 Gravy, beef ib. ---- beef, to keep 199 ----, brown ib. Green sauce, for green geese or ducklings ib. Ham sauce 200 Hare or venison sauce ib. Harvey's sauce ib. Hashes or fish, sauce for ib. ----, white, or chickens, sauce for ib. Horseradish sauce ib. Italian sauce 201 Ketchup ib. Lemon sauce ib. Liver sauce for boil
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