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Perhaps because most of the actual cooking was rudimentary and somewhat bland -- or maybe because there was no refrigeration and meat and fish were frequently "off" -- there was no shortage of sauces to add flavoring or to cover a bad taste. In addition, the colonists came up with a rather large variety of different gravies, preservatives and other toppings to add zest to their food.

Sauces were usually fairly specific to a type of food: red meats, fish, vegetables, etc. Frequently a recipe states "serve with sauce," without specifyng an exact mixture; feel free to experiment to find one that is right for your meal.

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60 of 60 Toppings	Displaying Toppings 1 to 50	1 2

Recipe	Description
Almond Crumb Topping	Pie/cake/cookie topping
Anchovy Sauce	Seafood sauce
Apple Butter I	Earliest recipe available
Apple Butter II	"very good article on the tea-table"
Apple Butter III	Without cider
Apple Sauce	"for Geese, Pork, &c."
Arrowroot Sauce	For puddings
Bechamel	French White Sauce
Benton Sauce	(to serve with Hot or Cold Roast Beef)
Bread Sauce I	(to serve with Roast Turkey, Fowl, Game, &c.)
Bread Sauce II	(to serve with Roast Turkey, Fowl, Game, &c.)
Brown Celery Sauce	For roasted fowl
Brown Roux	A French Thickening for Gravies and Sauces
Butter	Colonial staple
Butter, Browned	(A French sauce, aka Beurre Noir)
Butter, Clarified	Colonial staple
Butter, Fairy	Flavored butter
Butter, Melted I	Colonial staple
Butter, Melted II	(More Economical)
Butter, Melted III	(the French Sauce Blanche)
Butter, Melted. with Milk	Good for seafood
Butter, Thickened	enriched butter
Caper Sauce I	For fish
Celery Sauce	For roasted fowl
Celery Vinegar	For salads
Cherry Jam	Great topping for bread
Colonial Vinaigrette	Salad/veggie dressing
Drawing Gravy	Basic gravy
Fish Sauce	Basic sauce
Gooseberry Jelly	Colonial preserves
Gooseberry Vinegar	"An Excellent Recipe"
Gravy I	For Roast Meat
Gravy, Jugged	"Excellent"
Lemon Glaze	Cookie/cake topping
Lemon Sauce	For boiled fowl
Lemon Syrup	Used for "refreshing summer drink"
Liver and Lemon Sauce	For Poultry
Liver and Parsley Sauce	For Poultry
Lobster Sauce	Seafood sauce
Maitre d'Hotel Sauce (Hot)	"to serve with Calf's Head, Boiled Eels, and different Fish."
Maple Whipped Cream	Pancake topping
Mint Sauce	"to serve with Roast Lamb"
Mushroom Ketchup	"one of the most useful store sauces to the experienced cook"
Noyeau	Flavoring for sweet dishes
Onion Sauce	"for a Turkie"
Orange Gravy	"for Wildfowl, Widgeon, Teal, &c."
Oyster Sauce	Seafood sauce
Pesto Sauce	Great use for basil
Raspberry Vinegar	(also used as medicine)
Shallot Sauce	"For a scrag of boiled mutton"

60 of 60 Toppings	Displaying Toppings 1 to 50	1 2