This is known under the names of Nut-brown Butter, Brown Butter, Burnt Butter, and Beurre Noir. Take two ounces of butter, melt it in a frying-pan till it turns a rich brown colour, then add half a teaspoonful of chopped capers, a teaspoonful of Harvey's sauce, and a tea-spoonful of mushroom ketchup, and a little black pepper. A piece of brown thickening (see No. 12), or a piece of glaze - as big as a lump of sugar - dissolved in it, is an improvement.

This sauce is served with skate boiled, and is very suitable for any coarse boiled fish.

Butter Clarified

This is useful for a variety of purposes, especially for pouring over potted meats. To make clarified butter read No. 12. Brown and white thickening is made with clarified butter.

Melted Butter (The Common Method)

For many years past cooks have been labouring under the delusion that melted butter, or butter sauce, is made by thickening milk with some flour and butter. This is usually made in large quantities, the greater part of which is generally wasted, However, by adding grated cheese to what is left, some cayenne pepper, and one yolk of an egg, cheese-straws can be made out of what is left. Thickened milk can be served as a fish-sauce.

Oiled Butter

This is a very common sauce abroad for boiled fish, and is very nice, and quickly made. Take a piece of butter, place it in a sauce-tureen, and place the tureen in the oven till the butter is oiled.