Plum-pudding Sauce

Ingredients

Contains: egg, milk, tree nuts, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 wineglassful of brandy
• 1/2 pint of walnut pickle
• 1/2 pint of port wine
• 1 pint of mushroom ketchup
• 1/4 pint of soy
• 1/2 teaspoonful of cayenne
• 1 teaspoonful of mushroom ketchup
• 1 teaspoonful of cavice
• 1 teaspoonful of chili vinegar
• 1 teaspoonful of reading sauce
• 3 tablespoonfuls of thick béchamel
• 1 tablespoonful of minced parsley
• 3 tablespoonfuls of cream
• a piece of butter the size of an egg
• 1 glass of madeira
• 6 persons
• 1 dozen anchovies
• 1 dozen shalots
• butter the size of an egg
• parsley
• salt
• pepper

Directions

1. 499. INGREDIENTS.--1 wineglassful of brandy, 2 oz. of very fresh butter, 1 glass of Madeira, pounded sugar to taste.

2. _Mode_.--Put the pounded sugar in a basin, with part of the brandy and the butter; let it stand by the side of the fire until it is warm and the sugar and butter are dissolved; then add the rest of the brandy, with the Madeira. Either pour it over the pudding, or serve in a tureen. This is a very rich and excellent sauce.

3. _Average cost_, 1s. 3d. for this quantity.

4. _Sufficient_ for a pudding made for 6 persons.

5. QUIN'S SAUCE, an excellent Fish Sauce.

6. 500. INGREDIENTS.--1/2 pint of walnut pickle, 1/2 pint of port wine, 1 pint of mushroom ketchup, 1 dozen anchovies, 1 dozen shalots, 1/4 pint of soy, 1/2 teaspoonful of cayenne.

7. _Mode_.--Put all the ingredients into a saucepan, having previously chopped the shalots and anchovies very small; simmer for 15 minutes, strain, and, when cold, bottle off for use: the corks should be well sealed to exclude the air.

8. _Time_.--1/4 hour.

9. _Seasonable_ at any time.

10. RAVIGOTTE, a French Salad Sauce.

11. _Mons. Ude's Recipe_.

12. 501. INGREDIENTS.--1 teaspoonful of mushroom ketchup, 1 teaspoonful of cavice, 1 teaspoonful of Chili vinegar, 1 teaspoonful of Reading sauce, a piece of butter the size of an egg, 3 tablespoonfuls of thick Béchamel, No. 367, 1 tablespoonful of minced parsley, 3 tablespoonfuls of cream; salt and pepper to taste.

13. _Mode_.--Scald the parsley, mince the leaves very fine, and add it to all the other ingredients; after mixing the whole together thoroughly, the sauce will be ready for use.

14. _Average cost_, for this quantity, 10d.

15. _Seasonable_ at any time.