The Cook's Oracle; and Housekeeper's Manual

Note 104-* — Chapter VIII · GRAVIES AND SAUCES.

Reading edition

The principal agents now employed to flavour soups and sauces are, MUSHROOMS (No. 439), ONIONS (No. 420), ANCHOVY (No. 433), LEMON-JUICE and PEEL, or VINEGAR, WINE, (especially good CLARET), SWEET HERBS, and SAVOURY SPICES.—Nos. 420-422, and 457. 459, 460.

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