Many Ways for Cooking Eggs

by S. T. Rorer

BROWN BUTTER SAUCE

6 tablespoonfuls of butter 1 teaspoonful of mushroom catsup 1 tablespoonful of vinegar 4 tablespoonfuls of stock

Melt the butter, brown it and then skim; pour it carefully into a clean saucepan, add the vinegar, catsup and stock, boil a minute, and it is ready for use.