297. - To Brown Melted Butter

Put a lump of butter into a frying-pan, and toss it round over the fire until it becomes brown; then dredge some flour over it, which has been also browned by putting it either in the oven or before the fire, and stir it round with a spoon until the butter boils.

By adding some of the flavored vinegars and compound sauces to melted butter thus prepared, most of the fish-sauces can be made, and many of those in common use are composed in this simple manner.

298. - Parsley And Butter

Scald a large handful of parsley in boiling water that has some salt in it; when tender chop it fine, and stir it into some rather thick melted butter. There should be sufficient parsley to make the sauce green, and the parsley should not be put to the melted butter until about to be served, otherwise it will burn brown.

299. - Fennel Sauce

Proceed as for parsley and butter.

The first is used for the various purposes" of fish, poultry, and fresh boiled meats; fennel mostly for mackerel.

300. - Caper Sauce, White

Put whole capers into melted butter, adding a little of the vinegar they are pickled in, a pinch of salt, and sufficient cream to make it white. This is used principally for boiled mutton.

301. - Caper Sauce, Brown

Take some thick brown sauce, adding the vinegar the capers are pickled in; season it highly with cayenne and salt. Put capers to the sauce just before serving; and they must be used liberally.

Nasturtium buds or seeds are sometimes used as a substitute.

302. - Egg Sauce

Boil the eggs hard, cut them in small dice, and put the pieces into melted butter. The yolk may however be crushed to a powder, and used to thicken the butter. Or, if a more savory sauce is required, boil two eggs hard, mince them very fine, add a third portion of grated ham or tongue, a very little white pepper, and the juice of a lemon; warm it up in melted butter. It is chiefly used for roast fowl and salt codfish; and if the butter be sound, the salted will be found quite as good for all these purposes as the fresh.

303. - Sauces For Roast Beef Or Mutton

Grate horseradish on a bread-grater into a basin, then add two table-spoonfuls of cream with a little mustard and salt; mix them well together; then add four table-spoonfuls of the best vinegar, and mix the whole thoroughly. The vinegar and cream are both to be cold. This is a very fine sauce; it may be served in a 6mall tureen.

Or:- Scrape the horseradish thin and chop it small, or grate it, which is better; warm it in melted butter, adding a spoonful of mushroom ketchup, and one of walnut, or the vinegar from walnut pickle.

Or:- Scrape very fine or grate the horseradish; add a little made mustard, and two spoonfuls of pounded white sugar to four of vinegar: mix the whole well together, and place it under the meat, when nearly done, to catch the gravy which drops from it while roasting. This sauce should be very thick.

304. - Horseradish Sauce

Two teaspoonfuls of mustard, two of white sugar, half a one of salt, and a little more than a wineglass of vinegarmixed and poured over a stock of grated horseradish. This sauce is good for beef.