_Anchovy Butter._--Strain essence of anchovy through a fine sieve, and knead it with fresh butter, or salt butter that you have kneaded in cold water previously, and it is ready for use.
_Anchovy Sauce._--Use butter without salt; if salty, work it in cold water. Set three ounces of butter in a saucepan on the fire, and melt it slowly; then add about two teaspoonfuls of essence of anchovy; stir a few seconds, and it is done. More anchovy may be used if liked. It is served in a boat.
_Apple._--Peel, quarter, and core four or six apples, and set them on the fire in a small saucepan, with two tablespoonfuls of water; stir now and then till done; when done, mash through a fine colander; add a little sugar, and it is ready for use.
If found too thin, keep on the fire for some time. If too thick, add a little water.
_Cranberry._--Put a quart of cranberries in a saucepan and set it on a rather slow fire; stir occasionally till done; mash gently through a fine colander, or through a strainer; add a little sugar, and use.
_Currant._--Proceed as for a cranberry-sauce in every particular, except that it must be mashed through a strainer or through a towel.
_Peach._--Stone about a quart of peaches, and proceed as for apple-sauce for the rest.
_Raspberry._--Made the same as currant-sauce.
The five sauces above are served with roasted game.
_Béchamel._--Mix cold, and well together, in a tin saucepan, two ounces of butter and a tablespoonful of flour; then add a pint of milk, and set on the fire; stir continually, and when turning rather thick, take off; beat a yolk of egg in a cup with a teaspoonful of water; turn it into the sauce, and mix well again; salt and white pepper to taste, and it is ready for use.
_Blonde._--Proceed exactly as for white sauce, using broth instead of water.
_Bread._--Take the soft part of half a ten-cent loaf of bread; break it in pieces, which put in a saucepan with a quart of good fresh milk, six pepper-corns chopped fine, and a little salt; set on the fire and boil five or six minutes, stirring the while; take off, mash through a strainer or a sieve, and it is ready for use.
A bread-sauce is really a very poor sauce. Its insipidity is concealed by the great amount of pepper that it contains.