RUSKS, to make (Suffolk Recipe) .
SAGE-AND-ONION STUFFING, for Geese, Ducks, and Pork.
SAGO SAUCE FOR SWEET PUDDINGS.
SALAD, Fresh Fruit (A Dessert Dish) .
SAUCE à L’AURORE, for Trout, Soles, &c.
SAUCE à la MATELOTE, for Fish.
SAUCE ALLEMANDE,or German Sauce.
SAUCE ARISTOCRATIQUE (a Store Sauce) .
SAUCE, Benton (to serve with Hot or Cold Roast Beef) .
SAUCE, Mango Chetney, Bengal Recipe for Making.
SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c) .
SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c) .
SAUCE, Christopher North’s, for Meat or Game.
SAUCE, Green Dutch, or Hollandaise Verte.
SAUCE, Epicurean, for Steaks, Chops, Gravies, or Fish.
SAUCE, Genévése, for Salmon, Trout, &c.
SAUCE, Green, for Green Geese or Ducklings.
SAUCE, Leamington (an Excellent Sauce for Flavouring Gravies, Hashes, Soups, &c.—Author’s Recipe) .
SAUCE, Maître d’Hôtel (Hot) , to serve with Calf’s Head, Boiled Eels, and different Fish.
SAUCE, Maigre Maître d’Hôtel (Hot.—Made without Meat) .
SAUCE PIQUANTE, for Cutlets, Roast Meat, &c.
SAUCE, a Good, for Various Boiled Puddings.