Page:The Jewish Manual.djvu/46

 A FINE FISH SAUCE. One teacup full of walnut pickle, the same of mushroom ditto, three anchovies pounded, one clove of garlic pounded, half a tea-spoonful of cayenne pepper, all mixed well together, and bottled for use.

A NICE SAUCE TO THROW OVER BROILED MEATS. Beat up a little salad-oil with a table-spoonful of vinegar, mustard, pepper and salt, and then stir in the yolk of an egg; this sauce should be highly seasoned. A sauce of this description is sometimes used to baste mutton while roasting, the meat should be scored in different places to allow the sauce to penetrate.

SAUCE FOR DUCKS. A little good gravy, with a glass of port wine, the juice of a lemon, highly seasoned with cayenne pepper.

BREAD SAUCE. Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out,