Caper sauce
Into a cupful of good drawn butter stir a great spoonful of minced capers and a teaspoonful of onion juice.
Maître d’hôtel sauce
Beat two tablespoonfuls of soft butter to a cream with the juice of half a lemon and a tablespoonful of finely-minced parsley. It should be a fine, pale green when done. Serve cold with hot fish.
Mint sauce
Chop six sprays of mint very fine, and add to half a cupful of vinegar in which have been dissolved two tablespoonfuls of white sugar and a dash of pepper.
Serve cold with roast lamb.
Onion or soubise sauce
Boil two onions of fair size in two waters and until soft all through; mince and mix with a cupful of drawn butter. Season with pepper and salt, beat to a cream over the fire, and when very hot, serve.