Cook butter until brown, but do not burn; simmer vinegar, onion juice, and sauce five minutes, and add to butter. Serve with cauliflower, celery, fried eggs, or fish. A tablespoon of chopped capers or parsley may be added.
184.—BREAD SAUCE
| 1½ cups milk | Sprig of parsley |
| ½ onion | ¼ teaspoon paprika |
| 2 cloves | ½ teaspoon salt |
| Bit of bay leaf | 1/3 cup soft bread crumbs |
Scald milk and seasonings, except salt, in double boiler half an hour, strain, add salt and soft crumbs, and simmer ten minutes.
185.—BROWN SAUCE
| 1 cup brown stock | ¼ teaspoon salt |
| 1 slice onion chopped | 1/8 teaspoon pepper |
| 1 slice carrot chopped | 1½ tablespoons butter |
| 1 sprig parsley | 2½ tablespoons flour |
| 2 cloves |
Simmer stock, vegetables, and seasonings for fifteen minutes, and strain; brown the butter, add flour, and brown, add stock, and beat until smooth. Any stock may be colored with a few drops of kitchen bouquet, and used; or beef cubes or extract may be used with water instead of stock, but in that case less salt and pepper should be used.
186.—CAPER SAUCE
To recipe for Drawn Butter (see No. 194) add one-fourth cup of capers.