Drawn Butter Sauce

Ingredients: Three tablespoonfuls of butter, one tablespoonful of flour, half a pint of water, (or better, white stock), and a pinch of salt and pepper.

Put two tablespoonfuls of the butter into a stew-pan and when it bubbles sprinkle in the flour: stir it well with a wire egg-whisk until the flour is thoroughly cooked without taking color, and then mix in well the half pint of water, or stock. Take it off the fire, pass it through a sieve or gravy-strainer, and stir in the other tablespoonful of butter cut in pieces. When properly mixed and melted it is ready for use. This makes a pint of sauce.

Some persons like drawn butter sauce slightly acid, in which case add a few drops of vinegar or lemon juice just before serving.

Pickle Sauce

Make a drawn butter sauce; just before serving add two or three tablespoonfuls pickled cucumbers, chopped or minced very fine.

Boiled Egg Sauce

Add to half a pint of drawn butter sauce three hard-boiled eggs not chopped too fine.

Caper Sauce

Make a drawn-butter sauce, or say melt two tablespoonfuls of butter in a sauce-pan; add a tablespoonful 01 flour; when the two are well mixed add pepper and salt, and a little less than a pint of boiling water. Stir the sauce on the fire until it thickens, then add three tablespoonfuls of French capers. Removing the sauce-pan from the fire, stir into the sauce the yolk of an egg beaten with the juice of half a lemon.

Anchovy Sauce

Add to half a pint of drawn butter sauce two teaspoonfuls of anchovy extract, or anchovy paste.

Oyster Sauce

Make a drawn butter or white sauce; add a few drops of lemon, or a tablespoonful of capers; or if neither be at hand, a few drops of vinegar; add oysters strained from their liquor and let them just come to a boil in the sauce.

This sauce is much better made with part cream, i. e., used when making the drawn butter sauce, instead of all water. In this case do not add the lemon juice or vinegar. Some make the white sauce of the oyster liquor instead of water.

This sauce may be served in- a sauce-boat, but it 18 nicer to pour it over the fish, boiled chicken or turkey.

Parsley Sauce

(for boiled fish).

To half a pint of hot drawn butter sauce add two tablespoonfuls of chopped parsley.

Hollandaise Sauce

(For boiled fish, asparagus or cauliflower).

Put a piece of butter the size of a pigeon egg into a sauce-pan, and when it bubbles stir in with an egg-whisk an even tablespoonful of flour; let it continue to bubble until the flour is thoroughly cooked, when stir in half a pint of boiling water, or, better of veal stock; when it boils take it from the fire and stir into it gradually the beaten yolks of four eggs: return the sauce to the fire for a minute to set the eggs without allowing it to boil; again remove the sauce, stir in the juice of half a small lemon, and fresh butter the size of a walnut, cut into small pieces to facilitate its melting. and stir all well with the whisk.

Sauce Tartare

(cold sauce).

(For fried fish). - To a scant half pint of Mayonnaise dressing, (made with the mustard added), mix in two tablespoonfuls of capers, one small shallot, (quarter of a rather small onion, a poor substitute), two gherkins, or two tablespoonfuls of cucumber pickle, and one tablespoonful of parsley; all chopped very fine.

Tartare Sauce

To the yolk of one egg (raw) add a pinch of dry mustard, mix well, add half a gill of olive oil, drop by drop, stirring continuously. When stiff, add the juice of half a lemon, a little salt, a few drops of Tobasco sauce, and one tablespoonful of chopped chives, or young green onion.

Mrs. M. McQuaid.

Fish Sauce

Butter size of an egg two tablespoonfuls of tomato catsup, one teaspoonful French mustard. Put butter in a pan and melt; add catsup; boil up once and serve. Enough for four people.

Mrs. Fry.