Drawn Butter

Beat one cup of butter and two tablespoonluls of flour to a cream, then stir into it one pint of boiling water. Set it into a dish of boiling water and let it melt, and heat until it begins to simmer, and it is done. Never simmer it on coals, as it fries the oil and spoils it. Be careful not to have the flour in lumps. If it is to be used with fish, put in chopped eggs and nasturtions, or capers. If used with boiled fowl, put in oysters while it is simmering, and let them heat through.

Holland Sauce

Pour four tablespoonfuls of vinegar into a small stew-pan, and add some pepper-corns and salt; Let the liquor boil until it is reduced to half; let it cool; then add to it the well beaten yolks of four eggs, butter the size of an egg, more salt if necessary, and a very little nutmeg. Set the stew-pan on a very slow fire, and stir the liquid until it is about as thick as cream. Then remove it. Put the stew-pan into another of hot water, keep at the side of the fire. Work the sauce briskly with a spoon, or with a whisk, so as to get it frothy; add a piece of butter half the size of an egg. When the sauce has become light and smooth, it is ready for use. This sauce is used for boiled fish, asparagus and cauliflower.

Lemon Sauce

To a half pint of drawn butter sauce add the inside of a lemon, chopped (seeds taken out), and the chicken liver boiled and mashed. Very fine for boiled fowl.

Sauce For Venison

Two tablespoonfuls of currant jelly, one stick of cinnamon, one blade of mace, two spoonfuls of grated white bread, ten tablespoonfuls of water; stew ten minutes; serve in dish with venison steak.

Shrimp Sauce

Wash clean one-half pint of shrimps, put them in the stew-pan with one spoonful anchovy liquor, one teacupful of drawn butter. Boil up for five minutes, toss it up and pour into sauce-boat.

Crab Sauce

One crab boiled and cold, four tablespoonfuls of milk, one tea-cupful of drawn butter, cayenne, mace and salt to taste. Make drawn butter as usual, and stir in the milk. Pick the meat from the crab, chop fine, season with cayenne, mace, and salt to taste. Stir into the drawn butter, simmer three minutes, but do not boil.

Lobster Sauce

Before proceeding to make the sauce, break up the coral of the lobster and put on a paper in a slow oven for half an hour, then pound it in a mortar and sprinkle it over the boiled fish when it is served. To prepare the sauce itself, chop the meat of the tail and claws of a good sized lobster into pieces, not too small. Half an hour before dinner, make one-half pint of drawn butter sauce. Add to it the chopped lobster, a pinch of coral, a small pinch of cayenne pepper and a little salt.

Anchovy Sauce

Six anchovies, a teacupful of drawn butter, three tablespoonfuls of vinegar. Soak the anchovies in cold water two hours; pull them to pieces, and simmer in just enough water to cover them, for half an hour. Strain the liquor into the drawn butter, boil a minute, add the vinegar, heat gradually to a boil, and stew five minutes longer. Serve with boiled fish.