73

and smooth as a Custard. Then pour it into
deep glasses That when it is cold it may
turn out in piked shapes, blanch and cut
some Almonds in slips to stick upon it

Sallery Sauce Mrs Caps

Take a little grave, with a little Anchovie to your
taste, add to it a little cream boil the sallery tender
in water cutt it in peices, and put it to the gravy and
cream Thicken it up with butter, and a small
quantity of flour.

a quartt pint of cream to a pint bason of sauce and
so in proportaion.

Gravy Sauce for mutton Chopps or
veal Cutletts Mrs. Capps

Take the scrog part of the Neck , and stew
it in a pan with a bit of butter to brown it and
when it is Brown, add to it a little broth or
water a little Anchovie a little Catchup and
walnut liquor to your taste, thicken it up again
with about 2 ounces of butter, and half a spoonfull
of flour. Rub 'em in crumbs of bread pepper
salt, lemon thyme, & parsley chopt small

You must baste them while on the fire