Cream butter; add gradually lemon juice, seasoning and parsley. Keep cold until served.
Mint Sauce
1/4 cup chopped mint leaves
1/2 cup vinegar
1/4 cup water
1/4 cup brown or granulated sugar
Cook all ingredients in saucepan over very slow fire for about one-half hour. Do not allow to boil. Serve hot.
Horse-Radish Sauce
2 tablespoons butter
2 tablespoons grated fresh horse-radish
1 tablespoon very thick cream
1/2 teaspoon lemon juice
Cream butter; add horse-radish, cream and lemon juice. Keep very cold.
Cranberry Sauce
1 quart cranberries
2 cups sugar
1 cup water
Put all together into saucepan. Cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chill and serve.