Miss Leslie's New Cookery Book - Leslie Eliza

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COLORING FOR SAUCES.—

       WHITE THICKENING—

       BROWNING.—

       BROWNED FLOUR.—

       LOBSTER SAUCE.—

       SHRIMP SAUCE.—

       PICKLED SHRIMPS.—

       OYSTER SAUCE.—

       CLAM SAUCE.—

       EGG SAUCE.—

       CELERY SAUCE.—

       MINT SAUCE.—

       HORSE-RADISH.—

       CAULIFLOWER SAUCE.—

       BROCCOLI SAUCE.—

       PARSLEY SAUCE.—

       CRIMPED PARSLEY.—

       FENNEL SAUCE.—

       SAGE AND ONION SAUCE.—

       FINE ONION SAUCE.—

       PLAIN ONION SAUCE.—

       NASTURTION SAUCE.—

       MUSHROOM SAUCE.—

       TOMATO SAUCE.—

       TARRAGON SAUCE.—

       TO MAKE GRAVY.—

       MUSHROOM CATCHUP.—

       WALNUT CATCHUP.—

       TOMATO CATCHUP.—

       LEMON CATCHUP.—

       CUCUMBER CATCHUP.—

       CAMP CATCHUP.—

       TARRAGON VINEGAR.—

       FINE FRENCH MUSTARD.—

       SAUCE ROBERT.—

       GREEN MAYONNAISE.—

       EPICUREAN SAUCE.—

       EAST INDIA SAUCE FOR FISH.—

       CURRY POWDER.—

       MADRAS CURRY POWDER.—

       STORE SAUCES.—

       FINE PINK SAUCE.—

       WINE SAUCE FOR VENISON OR GAME.—

       FINE PUDDING SAUCE.—

       VANILLA SAUCE.—

       PLAIN SAUCE FOR PUDDING.—

       CRANBERRY SAUCE.—

       APPLE SAUCE.—

       BAKED APPLE SAUCE.—

       GOOSEBERRY SAUCE.—

       CURRANT SAUCE.—

       RIPE PEACH SAUCE.—

       DRIED PEACH SAUCE.—

       DRIED APPLE SAUCE.—

       DAMSON SAUCE.—

       FINE PRUNE SAUCE.—

       CHESTNUT SAUCE.—

       PEA-NUT SAUCE.—

       VEGETABLES.

      

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