Having grated your horse, add a quarter of a pint of cream--English or Devonshire--a dessert-spoonful of sifted sugar, half that quantity of salt, and a tablespoonful of vinegar. Mix all together, and, if for hot meat, heat in the oven, taking care that the mixture does not curdle. Many people use oil instead of cream, and mix grated orange rind with the sauce. The Germans do not use oil, but either make the relish with cream, or hard-boiled yolk of egg. Horse-radish sauce for hot meat may also be heated by pouring it into a jar, and standing the jar in boiling water--"jugging it" in fact. _Celery Sauce_, for boiled pheasant, or turkey, is made thus: Two or three heads of celery, sliced thin, put into a saucepan with equal quantities of sugar and salt, a dust of white pepper, and two or three ounces of butter. Stew your celery slowly till it becomes pulpy, but _not brown_, add two or three ounces of flour, and a good half-pint of milk, or cream. Let it simmer twenty minutes, and then rub the mixture through a sieve. The carp as an item of food is, according to my ideas, a fraud. He tastes principally of the mud in which he has been wallowing until dragged out by the angler. The ancients loved a dish of carp, and yet they knew not the only sauce to make him at all palatable. _Sauce for Carp._ One ounce of butter, a quarter pint of good beef gravy, one dessert-spoonful of flour, a quarter pint of cream and two anchovies chopped very small. Mix over the fire, stir well till boiling, then take off, add a little Worcester sauce, and a squeeze of lemon, just before serving. _Christopher North's Sauce._ This is a very old recipe. Put a dessert-spoonful of sifted sugar, a salt-spoonful of salt, and rather more than that quantity of cayenne, into a jar. Mix thoroughly, and add, gradually, two tablespoonfuls of Harvey's sauce, a dessert-spoonful of mushroom ketchup, a tablespoonful of lemon juice, and a large glass of port. Place the jar in a saucepan of boiling water, and let it remain till the mixture is very hot, but not boiling. If bottled directly after made, the sauce will keep for a week, and may be used for duck, goose, pork, or (Christopher adds) "any broil." But there is but _one_ broil sauce, the GUBBINS SAUCE, already mentioned in this work. _Sauce for Hare._ What a piece of work is a hare! And what a piece of work it is to cook him in a laudable fashion! Crumble some bread--a handful or so--soak it in port wine, heat over the fire with a small lump of butter, a tablespoonful of red-currant jelly, a little salt, and a tablespoonful of Chili vinegar. Serve as hot as possible.