Black-Butter Sauce

Brown in a fryingpan an ounce of butter, adding six parsley leaves, heat again for a minute or so, and add five drops of vinegar or lemon juice to the pan; pour this also over, and serve.

Brown-Butter Sauce

Place the desired amount of butter in a saucepan and warm it until it takes a rich brown color, but do not let it burn. Pour this sauce over the fish or joint it is served with and add a little vinegar or lemon juice to the pan, pouring this over also, and serve.

Drawn-Butter Sauce

Put in a saucepan a couple of ounces of butter, adding two tablespoonfuls of flour while stirring; pour in a pint of water, adding a little salt and pepper. Simmer at the side of the stove for half an hour until it thickens, then add gradually half an ounce of butter, beating until it becomes white, and squeeze in the juice of a lemon. Stir well, strain through a hair-sieve, and serve.