683. Cucumber Sauce

Pare two large cucumbers cut in lengths of three inches round the ends; after cutting each length into four pieces take out all the seeds, have ready a bason with vinegar and water, a little pepper and salt; as you cut them put them into the bason, let them lie a quarter of an hour, take them out, put them into a stewpan with one onion, and a little good brown stock, boil it all until nearly dry, put a few spoonfuls of brown sauce to it, the juice of a lemon, a tea-spoonful of vinegar, a little sugar, pepper, and salt; if for fine white sauce add a gill of cream.

684. Cucumber Sauce, For Cutlets Or Beef

Two large cucumbers to be pared thin; cut them in pieces three inches long, if any seeds take them out round the ends of them, have ready in a basin half a pint of cold water, a little pepper and salt, and a cup of vinegar, and as you prepare them put them in the basin; after remaining a little time take them out, and put them.into another stewpan with a little of your best stock, boil them down to a glaze, then put some brown sauce to them, add the juice of a lemon, black pepper, sugar, and salt.

685. Cucumber Sauce

Cut four cucumbers into pieces the size of half a crown, and three quarters of an inch thick, put them into a clean cloth, and rub them well to take out the water, put a bit of butter into a stewpan, to which put the cucumber, and set them over a brisk fire taking care to shake them frequently; when they are of a good colour, put to them three large spoonfuls of veloute and two of blond, let them remain a short time on the fire.

686. Dutch Sauce, Or Hollandaise Sauce

Place in a stewpan some scraped horse-radish, a sprig of thyme, a small onion, and two shalots, with sufficient vinegar to extract the essence of them; keep the lid on the stewpan while steeping. Have ready in another stewpan two yolks of raw eggs, with a small piece of butter about two ounces, and two table-spoonfuls of plain melted butter; when the roots are well run down, throw them into the other stewpan, put it on the fire, and stir till hot, do not let it boil, pass it through a tammy, and serve up, or pour over your fish or whatever it may be required for.

Cut the eels into large pieces and put them into a stewpan with a few slices of bacon, ham, veal, two onions, with all sorts of roots,, soak it till it catches, then add a glass of white wine and good broth, a little cullis, three or four tarragon leaves, chervil, a clove of garlic, two of spices, and a bay leaf; simmer for an hour, skim it very well, and sift it in a sieve for use.

688. Egg Sauce

Boil three eggs hard, cut them in small squares, and mix them in good butter sauce, make it very hot, and squeeze in some lemon juice before you serve it.

689. Endive For Sauce Or A Puree

Prepare at first as the above; cut them into small pieces, sweat them with butter, then add some good stock to stew them in, but if for a puree you must have many more, and when well stewed pass it with spoons through a tammy; add some good bechamel or brown sauce to it, season as before.