Parsley Sauce

Boil a bunch of parsley a minute or so in salted water. Brain. Chop fine, omitting the stems. Stir this into drawn butter, sauce or melted butter, allowing 2 small table-spoonfuls of leaves to ½ a pint of the sauce. Serve with boiled fowl, boiled fish or boiled veal.

Lobster Sauce

Make a rich drawn butter sauce, seasoning highly with blades of mace and whole pepper. Take a cold boiled lobster, chop the meat of the body fine and rub through a colander into the butter. Rub the spawn smooth with a little butter. Cut the flesh off claws and tail into dice and stir in. Let all boil up and serve with fresh salmon, or other boiled fish.

Anchovy Sauce

Stir 2 tablespoonfuls of anchovy essence into a cup of drawn butter. Let it boil up. If not rich enough add a little melted butter, or an anchovy may be soaked an hour in cold water, and then put in ½ pint of cold water and brought to a simmer until the fish dissolves. Strain. Add 2 tablespoonfuls of vinegar and ½ cup melted butter.

Tomato Sauce

One quart can of tomatoes, 2 table-spoonfuls of butter, 1 tablespoonful of flour, 2 cloves and a slice of onion. Cook tomatoes, cloves and onion ten minutes. Heat the butter in a small frying pan and stir in the flour. When smooth and brown, add to the tomato sauce and cook ten minutes longer. Season to taste with salt and pepper, and rub through a strainer. This is nice for fish, meat or macaroni.

Tomato Sauce To Keep

Chop 1 gallon of ripe tomatoes without peeling, and 5 pods of red pepper. Cook until very tender. Strain through a coarse cloth. Then stir into it 2 ounces of black pepper, ½ ounce of white mustard seed, ½ ounce allspice, and 1 pint of vinegar. Cook very slowly for three hours. While still warm, bottle and cork tightly. This will keep for years, and is very nice for hot or cold meats.