These are no longer the appendages of the rich man’s bill of fare only.
A general knowledge of made sauces, as well as the more expensive ones
imported from abroad and sold here at high prices, is a part of every
intelligent housekeeper’s culinary education. Few are so ignorant as
to serve a fish sauce with game, or _vice versâ_. From the immense
number of receipts which I have collected and examined, I have selected
comparatively few but such as I consider “representative” articles.
The ingenious housewife is at liberty, as I said before, elsewhere, to
modify and improve upon them.
First, _par excellence_, as the most important, and because it is the
groundwork of many others, I place