Chop the yolks only of the eggs very fine, and beat into the hot drawn butter, salting to taste.
This is used for boiled fowls and boiled fish. For the former, you can add some minced parsley; for the latter, chopped pickles, capers, or nasturtium seed. For boiled beef, a small shallot minced fine.
Or,
Omit the boiled eggs, and beat up two raw ones very light, and put into the drawn butter instead, as directed in No. 3. For boiled beef or chicken, you may make the drawn butter of hot liquor taken from the pot in which the meat is cooking, having first carefully skimmed it.
Sauce for Boiled or Baked Fish.
- 4 ounces butter.
- 1 tablespoonful flour.
- 2 anchovies.
- 1 teaspoonful chopped capers, or nasturtium seed, or green pickle.
- 1 shallot.
- Pepper and salt to taste.
- 1 tablespoonful vinegar.
- 1 teacupful hot water.
Put the water into the inner saucepan, chop the anchovies and shallot, and put in with the pepper and salt. Boil two minutes, and strain back into the saucepan when you have rinsed with hot water. Now add the flour wet smooth with cold water, and stir until it thickens; put in the butter by degrees, and when it is thoroughly melted and mixed, the vinegar; lastly, the capers and a little nutmeg.
White Sauce for Fish. ✠
Make drawn butter by receipt No. 2, but with double the quantity of flour, and use, instead of water, the liquor in which the fish was boiled. Add four tablespoonfuls of milk, in which a shallot and a head of celery or a pinch of celery-seed has been boiled, then strained out. Boil one minute, and stir in a teaspoonful of chopped parsley.