Take ten fresh tomatoes, remove the skins, cut them up; put them into a saucepan and boil them until soft. Then pass them through a sieve. Put their juice into a saucepan with one heaping tablespoon of butter or one-half tablespoon of good lard, salt and pepper, and boil again, adding water if the sauce becomes too thick. This sauce can be kept in a bottle for several days. It can be used for macaroni, or other pasta, in place of the tomato paste.

Mix three tablespoons of butter and three of flour to a smooth paste. Put some peppercorns, one-half an onion, one-half a carrot sliced, a small piece of mace, two teacups of white stock, a pinch of salt and of grated nutmeg, in a stew-pan. Simmer for one-half an hour, stirring often, then add one teacup of cream; boil at once, and strain and serve.

Put into a saucepan one pound (225 g) of beef and one-half an onion chopped up with three ounces (85 g) of lard, some parsley, salt, pepper, one clove, and a very small slice of ham. Fry these over a hot fire for a few moments, moving them continually, and when the onion is browned add four tablespoons of red wine, and four tablespoons of tomato sauce (or tomato paste). When this sauce begins to sputter, add, little by little, some boiling water. Stick a fork into the meat from time to time to allow the juices to escape. Take a little of the sauce in a spoon, and when it looks a good golden color, and there is a sufficient quantity to cover the meat, put the covered saucepan at the back of the stove and allow it to simmer until the meat is thoroughly cooked. Then take out the meat, slice it, prepare macaroni, or any pasta you desire, and serve it with the meat, and the sauce poured over all, and the addition of butter and grated cheese.

Melt one-half a pound (225 g) of butter, add a little flour, salt, pepper, and grated nutmeg. Stir until thick, then add one pint (475 ml) of cream, a little chopped parsley, and heat for five minutes.

Put two ounces (60 g) of butter and two tablespoons of flour into a saucepan and stir for five minutes. Pour one and one-half pints (710 ml) of boiling milk gradually in, beating well with a whisk. Add some nutmeg, a few peppercorns, a pinch of salt, and some chopped mushrooms. Cook for one-quarter of an hour, and rub through a fine sieve.

Take two tablespoons of sugar (brown or white), one-half a cup of currants, a quarter of a bar of grated chocolate, one tablespoon of chopped candied orange, one of lemon peel, one of capers, and one cup of vinegar. Mix well together and let soak for two hours; pour it over venison or veal, and simmer for ten minutes.

Take some anchovy paste–one tablespoon, two tablespoons of chopped parsley, some capers and chopped pickles, one teaspoon of French mustard and the yolks of two hard-boiled eggs. Work this all together into a paste, then add three tablespoons of olive oil and two or three of vinegar and a pinch of salt and pepper. This sauce is good with both meat and fish.