Mix a tablespoonful of butter and one of flour; mix over the fire, with a cup of cold water, stirring all the time. When this boils, take a quarter of a pound of fresh butter, if for a number of guests, and stir in the butter quickly, adding a cup of cold water by degrees, to keep the butter from oiling; finish with the juice of a lemon, and strain. It must be served hot, and made only a few moments before it is wanted. It gets oily if kept long. Add a spoonful of chopped parsley.
NO. 11.—CAPER SAUCE FOR BOILED MUTTON, ETC., ETC.
Take half a pint of butter sauce and add two tablespoonfuls of capers and a little salt.
NO. 12.—PARSLEY AND BUTTER SAUCE
Take half a pint of butter sauce No. 10, and add half a cup of chopped parsley and the juice of one lemon. Pour hot water on the parsley before chopping.
NO. 13.—LEMON SAUCE FOR FISH
To half a pint of butter sauce No. 10, add the juice of a lemon and another lemon sliced; take out the seeds, and let all boil together. This is good with broiled Spanish mackerel or pompano, also with broiled fish.
NO. 14.—SAUCE A L’AURORE, FOR FISH
Pound the spawn of a lobster very smooth, with a small piece of fresh butter, and press it through a sieve in the white sauce and a large spoonful of lemon juice, and set it over a clear fire to simmer for a minute or two, taking care it does not boil.
NO. 15.—SAUCE FROIDE