The Lady's Own Cookery Book, and New Dinner-Table Directory;

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