Cook the butter and onion together for five minutes. Add the flour, and stir until smooth and frothy. Gradually add the stock, stirring all the time. When the sauce boils up, add the other ingredients, and simmer for five minutes. Strain, and serve hot.
This sauce is for roast venison or mutton.
Maître d’Hôtel Butter.
2 tablespoonfuls of butter.
1 tablespoonful of lemon juice.
1/2 teaspoonful of salt.
1/4 teaspoonful of pepper.
1 teaspoonful of minced parsley.
Beat the butter to a cream; beat the lemon juice into this; then add the seasoning and parsley.
This butter is not to be cooked. It should be spread on broiled meats or fish like plain butter. The heat of the food will melt it sufficiently.