173. Hot Tartar Sauce.—Put two table-spoonfuls of white sauce in a small stewpan, four of broth or milk, boil a few minutes, then add two tablespoonfuls of the tartar sauce (see Salads) in it, stir it very quick with a wooden spoon, make it quite hot but not boiling; put it on a dish, and serve where described.
174. Mephistophelian Sauce.—Do not be afraid of the title, for it has nothing diabolical about it; the first time I tried it was at Mr. B.’s birthday party; and some of his friends having over and over again drank his health, till he had hardly any health left to carry him to the drawing-room, where the coffee was waiting, about eleven o’clock, having asked for some anchovy sandwiches, but, from a mistake, not having any in the house, I composed this ravigotante sauce, which partly brought them back to their senses.
I cut up the remains of the turkey, rubbed some mustard over it, sprinkled a little salt and plenty of cayenne, put it on the gridiron on the fire, and made the following sauce: I chopped six eschalots, washed and pressed them in the corner of a clean cloth, then put them into a stewpan with one and a half wine-glassful of Chili vinegar, a chopped clove, a piece of garlic, two bay-leaves, an ounce of glaze, and boiled all together for ten minutes; then added four tablespoonfuls of tomato sauce, a little sugar, and ten of gravy or brown sauce; boiled it a few minutes longer, then added a pat of butter, stirring it well in, removed the bay-leaf, and poured over turkey, and served.