Lemon Sauce. Time—¼ hour.
2 tablespoonfuls flour, 1 or 2 eggs, ½ pint boiling water, juice of 1 lemon.
Mix the flour, lemon-juice and eggs together, stir in the water; stir over the fire till the sauce has thickened. Add salt or sugar as required.
Mayonnaise Sauce. Time—½ hour.
1 yolk of egg, pepper and salt to taste, 1 gill sweet oil, tarragon vinegar.
Beat up yolk and seasoning; drop in the oil very gradually, stirring all the time, so that the paste gradually thickens. Mix to a thick cream with tarragon vinegar.
Tartare Sauce is made by the addition of 1 dessertspoonful chopped capers, 1 teaspoonful finely chopped parsley, 1 teaspoonful made mustard, or a pinch of cayenne.
Melted Butter. Time—20 minutes.
1 oz. butter, ½ oz. flour, 1½ gill cold water.
Melt the butter in a saucepan, stir in the flour gradually, then add the water, stirring all the time; let it boil well and thicken.