| Page |
| Superior Mint Sauce, to serve with Lamb | 132 |
| Common Mint Sauce | 132 |
| Strained Mint Sauce | 132 |
| Fine Horseradish Sauce, to serve with cold roast, stewed, or boiled Beef | 133 |
| Cold Maître d’Hôtel, or Steward’s Sauce | 133 |
| Cold Dutch or American Sauce, for Salads of dressed Vegetables, Salt Fish, or hard Eggs | 133 |
| English Sauce for Salad, cold Meat, or cold Fish | 134 |
| The Poet’s receipt for Salad | 135 |
| Sauce Mayonnaise, for Salads, cold Meat, Poultry, Fish, or Vegetables | 135 |
| Red or green Mayonnaise Sauce | 136 |
| Imperial Mayonnaise, an elegant Jellied Sauce or Salad dressing | 136 |
| Remoulade | 137 |
| Oxford Brawn Sauce | 137 |
| Forced Eggs for garnishing Salads | 137 |
| Anchovy Butter (excellent) | 138 |
| Lobster Butter | 138 |
| Truffled Butter, and Truffles potted in Butter for the Breakfast or Luncheon table | 139 |
| English Salads | 140 |
| French Salad | 140 |
| French Salad—Dressing | 140 |
| Des Cerneaux, or Walnut Salad | 141 |
| Suffolk Salad | 141 |
| Yorkshire Ploughman’s Salad | 141 |
| An excellent Salad of young Vegetables | 141 |
| Sorrel Salad, to serve with Lamb Cutlets, Veal Cutlets, or roast Lamb | 142 |
| Lobster Salad | 142 |
| An excellent Herring Salad (Swedish receipt) | 143 |
| Tartar Sauce (Sauce à la Tartare) | 143 |
| Shrimp Chatney (Mauritian receipt) | 144 |
| Capsicum Chatney | 144 |