_For any kind of Cold Meat, Game, and Poultry._--Use it in moderation,
as it is.
_For Mutton, Lamb, Pork, and Steaks._--When properly broiled and
seasoned, pour one tablespoonful or more, according to the quantity of
meat, which you turn over in the dish with a fork several times, then
you will have a most exquisite gravy.
_Plain way for Hot Made-dishes._--In any sort of Hash it is a very great
improvement.--For Made-dishes or Entrées, put four tablespoonfuls of
Brown Sauce, six of Broth, and, when quite hot, add four tablespoonfuls
of Soyer’s Sauce; just boil it, and pour over your Entrées.
_For General Purposes._--Put eight tablespoonfuls of water into a
stewpan; when boiling, add four ditto of the Sauce, half an ounce of
fresh butter, mixed with a quarter of an ounce of flour; stir quick on
the fire; add, if required, a little salt; boil one minute, and pour
over your dish of meat, game, or poultry.
SOYER’S SAUCES, one for Ladies and one for Gentlemen.
PRINCIPAL AGENT--MESSRS. CROSS & BLACKWELL, SOHO SQUARE; AND
MANUFACTURED AT 33, FRITH STREET, SOHO.