Common Sauce

From the 1881 Household Cyclopedia

Soak slices of veal, ham, onions, parsnips, 2 cloves of garlic, 2 heads of cloves, then add broth, a glass of white wine, and 2 slices of lemon; simmer it over a slow fire, skim it well, and sift it.

Parson's sauce

From the 1881 Household Cyclopedia

Chop lemon-peel very fine, with 2 or 3 pickled cucumbers, a bit of butter, salt, and coarse pepper, a little flour, with 2 spoonful of catsup, and stew it on the fire without boiling.

Nonpareil sauce

From the 1881 Household Cyclopedia

Take a slice of boiled ham, as much breast of roasted fowl, a pickled cucumber, a hard yolk of an egg, one anchovy, a little parsley, and a bend of shallot, chopped very fine; boil it a moment in good catsup, and use it for meat or fish.

Gravy cakes

From the 1881 Household Cyclopedia

Chop 2 legs of beef in pieces, put them into a pot of water, stew it over a slow fire a day and a night; then add onions, herbs, and spices as for gravy; continue stewing it till the meat is off the bones, and the gravy quite out; then strain the liquor into a milk-pan, to which quantity it should be reduced; when cold, take off the fat, put it into a saucepan, and add whatever is required to flavor it; simmer it on a slow fire till reduced to about 12 saucers twothirds full, put them in an airy place till as dry as leather, put them in paper bags, and keep in a dry place.

Sailor's sauce

From the 1881 Household Cyclopedia

Chop a fowl's liver with a or 3 shallots, and a couple of truffles or mushrooms; simmer these in a spoonful of oil, 2 or 3 spoonful of gravy, a glass of wine, a little salt and coarse pepper, simmer it about half an hour, and skim it very well before using.

Queen's sauce

From the 1881 Household Cyclopedia

Simmer crumbs of bread in good gravy, until it is quite thick, take it off the fire, and add a few sweet almonds pounded, 2 hard yolks of eggs, and a breast of fowl roasted, all pounded very fine; boil a sufficient quantity of cream to your sauce, and sift all together, then add pepper and salt, and warm it without boiling.

Catsup for sea-stores

From the 1881 Household Cyclopedia

Take a gallon of strong stale beer, a pound of anchovies washed from the pickle, the same of shallots peeled, 1/2 an ounce of mace, 1/2 an ounce of cloves, 1/4 of an ounce of whole pepper 3 or 4 large races of ginger, and 2 quarts of large mushroom flaps, rubbed to pieces. Cover these close, and let it simmer till half wasted. Then strain it through a flannel bag; let it stand till quite cold, and then bottle it. This may be carried to any part of the world; and a spoonful of it to a pound of fresh butter melted, will make a fine fish sauce, or will supply the place of gravy sauce. The stronger and staler the beer the better will be the catsup.

Another -- Chop 24 anchovies, having first boned them; put to them 10 shallots cut small, and a handful of scraped horse-radish, 1/4 of an ounce of mace, a quart of white wine, a pint of water, and the same quantity of red wine, a lemon cut into slices, 1/2 a pint of anchovy liquor, 12 cloves, and the same number of peppercorns. Boil them together till it comes to a quart, then strain it off cover it close, and keep it in a cold dry place. Two spoonful of it will be sufficient for a pound of better. It is a good sauce for boiled fowls, or, in the room of gravy lowering it with hot water, and thickening it with a piece of butter rolled in flour.

Cream sauce for a hare

From the 1881 Household Cyclopedia

Run the cream over the hare or venison just before frothing it, and catch it in a dish; boil it up with the yolks of two eggs, some onion, and a piece of butter rolled in flour and salt. Half a pint of cream is the proportion for two eggs.

Sweet sauce

From the 1881 Household Cyclopedia

Mix 2 glasses of red wine, one of vinegar, 3 teaspoonful of cullis, a bit of sugar, 1 sliced onion, a little cinnamon, and a laurel-leaf; boil them a quarter of an hour.

Brown sauce

From the 1881 Household Cyclopedia

Mix together one tablespoonful of moist sugar, two of French vinegar, three of salad oil, a teaspoonful of mixed mustard, some pepper and salt, end serve.