Oyster Sauce

Drain the juice from twenty-five or thirty oysters and pat it in a porcelain kettle, with three-quarters of a pint of rich milk, or cream and milk mixed; rub to a paste three ounces of butter and a heaping tablespoonful of flour; stir it in the milk over the fire with a wooden spoon until it begins to thicken, then add the oysters, and simmer five minutes, stirring all the time • serve in a small oyster-tureen, with boiled turkey or chicken, or, as directed, with some kinds of boiled fish; add pepper and salt to your taste.

Egg Sauce

Melt in a sauce-pan three ounces of butter, stir in it a table-spoonful of flour; when perfectly smooth, add nearly a pint of milk, salt to your taste; have ready three eggs which have been boiled twenty minutes, cooled and chopped; when the same thickens, stir in the egg, give a boil up, stirring all the time; serve in a gravy or sauce-boat.

Drawn Butter

Melt in a sauce-pan three ounces of butter, stir in it a table-spoonful of flour, add half a pint of boiling water, a little salt, and a tablespoonful of chopped parsley; stir it over the fire until it thickens; if too thick, add a little more water; boil up and serve in a sauce-boat.

Caper Sauce

Make the sauce precisely as drawn butter, leaving out the parsley and adding capers in the place of it, and a tablespoonful of the caper vinegar. Half a teacup of capers to half a pint of sauce.

White Sauce

Melt in a sauce-pan three ounces of fresh butter, stir in it a tablespoonful of flour to a smooth paste; add rather more than half a pint of milk and a saltspoonful of salt; stir over the fire until it thickens.

Anchovy Sauce

Bone six anchovies, pound the flesh in a mortar until a paste; melt in a sauce-pan three ounces of butter, stir in it a tablespoonful of flour; when smooth, add the anchovies, a little cayenne pepper and a tablespoonful of tomato catsup; mix all well together, and pour over a half pint of boiling water; boil two minutes, stirring all the time; add the juice of a lemon, and serve with boiled or baked fish.

How To Brown Flour

Put half a pound of flour upon a clean plate or in a small pan, and set it in a hot oven until brown all through; stir it very often; keep it in a dredge-box purposely for it. For gravies and some soups.

Horse-Radish Sauce

Two tablespoonsful of grated horse-radish; put it in a basin and add to it one teaspoonful of mustard, one of salt, a quarter of a teaspoon of pepper, one of sugar and two tablespoonsful of vinegar; add a little cream or milk until a thickish paste. Serve with beefsteaks or cold meats.

Mushroom Sauce

Clean and cut in small pieces one dozen mushrooms, put them in a sauce-pan with butter the size of an egg, cayenne pepper and salt, the juice of a lemon and two tablespoonsful of mushroom catsup; stew until tender, then add half a teacup of broth and a teaspoonful of flour wet in cold water; boil up and serve with beefsteak or game.