Sauce for Lobsters.
- 5 tablespoonfuls fresh butter.
- Teacupful vinegar.
- Salt and pepper to taste, with a heaping teaspoonful white sugar.
- 1 teaspoonful made mustard.
- Minced parsley.
Beat the butter to a cream, adding gradually the vinegar, salt, and pepper. Boil a bunch of parsley five minutes, chop small; beat into the butter; lastly the sugar and mustard. The butter must be light as whipped egg.
Bread Sauce.
- 1 pint milk.
- 1 cup bread-crumbs (very fine).
- 1 onion, sliced.
- A pinch of mace.
- Pepper and salt to taste.
- 3 tablespoonfuls butter.
Simmer the sliced onion in the milk until tender; strain the milk and pour over the bread-crumbs, which should be put into a saucepan. Cover and soak half an hour; beat smooth with an egg-whip, add the seasoning and butter; stir in well, boil up once, and serve in a tureen. If it is too thick, add boiling water and more butter.
This sauce is for roast poultry. Some people add some of the gravy from the dripping-pan, first straining it and beating it well in with the sauce.