Drawn Butter

Take a small cupful of butter, and rub into it half a table-spoonful of flour, then pour upon it about a gill of boiling water, stirring it fast. Set it upon the coals, and let it boil up once. If it is suffered to remain boiling it will become oily. Some persons prefer to use boiling milk instead of water. Parsley is an improvement. Tie a few sprigs together with a thread and throw them for a minute into boiling water, then cut them fine, and add them to the butter. Parsley is a nice addition to all the sauces for boiled poultry or fish; and sprigs of it make a pretty garnish for such dishes.

Egg Sauce (To Serve With Boiled Fish)

Make drawn butter as above directed, and, when you take it up, pour it over two eggs boiled hard and cut fine in a sauce-boat. Dip a little of it over the fish.

Lemon Sauce (For Boiled Chickens)

Make drawn butter, as above, but omitting the milk, and adding a few slices of lemon cut in small bits. Boil up once, then pour over the fowls, or serve in a sauce-boat.

Caper Sauce (For Boiled Mutton Or Lamb)

Boil half a pint of milk, and stir in a teaspoonful of cornstarch or flour rubbed smooth in cold milk, and a teaspoonful of butter. Last of all add two tablespoonfuls of capers, and let it boil up.

Mushroom Sauce

Make drawn butter as has been directed, and, instead of the milk, add two tablespoonfuls of mushroom catsup.

English Onion Sauce (to serve with roast mutton, rabbit, partridges, or poultry).

• Boil three or four onions in a plenty of water until soft. Skim them from the water, and cut up fine. Boil half a pint of milk, and stir in a teaspoonful of flour or corn-starch rubbed in cold milk, and a teaspoonful of butter, also a little pepper and salt. Then add the onions, and boil for two or three minutes. Be careful it does not burn.

If you use cream instead of milk, omit the butter and flour.

Oyster Sauce (For Boiled Poultry)

Cut small a pint of oysters. Boil two cups of milk, and add a tablespoonful of butter rubbed into a teaspoonful of flour. Then put in the oysters, some salt and pepper, and boil but two or three minutes.

Another

Boil for a few minutes with two or three blades of mace, the liquor of a quart of oysters. Add a little water, if there is not much of the liquor, and, when it has boiled about five-minutes, pour in a cup of milk. As it again boils up, stir in a tablespoonful of butter rubbed into half a spoonful of flour, add salt and pepper, and the oysters. After boiling two or three minutes, it is ready to serve.

Celery Sauce (To Serve With Boiled Turkey)

Put a pint of milk to boil in a tin pail set in a kettle of boiling water. Cut fine six stalks of celery, and add to the milk, with a little salt. When the celery is soft, which will be in about an hour, stir in a spoonful of butter rubbed into half a spoonful of flour. If the sauce seems too thick, add enough milk to make it of the consistency of good cream. Let it remain a few moments, stirring constantly, and then serve.

Mint Sauce (For Roast Lamb, And Other Meats)

Mix three tablespoonfuls of fresh mint, cut very fine, with one of nice brown sugar. Put it in a sauce-boat, and pour on it a teacup of vinegar. When the sauce has stood ten minutes, it will be ready for the table.

Anchovy Sauce

Pound three anchovies, and rub through a sieve. Stir them into half a pint of drawn butter. Add, also, lemon-juice, and a pinch of Cayenne pepper, if you choose.

Currant-Jelly Sauce (for roast mutton, venison, or rabbit).

Put into a saucepan half a cup of boiling water, and melt in it a tumbler of currant-jelly.