Maitre D'Hotel Sauce, No. 1

Butter, 4 tablespoons, Lemon-juice, 2 tablespoons, Chopped parsley, 1 tablespoon, Salt, pepper, cayenne.

Cream the butter, and mix thoroughly.

Maltre D'Hotel Sauce, No. 2

Butter, 1 tablespoon, Flour, 1 tablespoon, Chopped parsley, 1 teaspoon, Onion-juice, 1 teaspoon, Stock, 1/2 pint.

Put the butter and flour in a pan and melt. Add the stock, the parsley, and onion-juice, and boil for 5 minutes.

This is suitable to serve with almost any roast meat, or with baked fish.