Rules to be observed in all Made-Dishes

First, that the Stew-pans, or Sauce-pans and Covers, be very clean, free from Sand, and well tinned; and that all the White Sauces have a little Tartness, and be very smooth, and of a fine Thick-ness, and all the time any White Sauce is over the Fire keep stirring it one way.

And as to Brown Sauce, take great Care no Fat swims at the Top, but that it be all smooth alike, and about as thick as good Cream, and not to taste of one Thing more than another; as to Pepper and Salt, season to your Palate, but don’t put too much of either, for that will take away the fine Flavour of every Thing; and as to most Made-Dishes, you may put in what you think proper to in large it, or make it good, as Mushrooms, pickled, dry’d, fresh, or powder’d; Truffles, Morels, Cocks Combs stewed, Ox Palates cut in little Bits, Artichoke Bottoms, either pickled, fresh boiled, or dry’d ones softened in warm Water, each cut in four Pieces, Asparagus Tops, the Yolks of hard Eggs, Force-Meat Balls, The best Things to give Sauce a Tartness are Mushroom Pickle, White Walnut Pickle, or Lemon Juice.