The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

Or pour as much of the liquor as may be necessary into the dish, and pierce the meat, on the under part, with a skewer.

MELTED BUTTER.

Cut two ounces of butter into small pieces, and put it into a pint saucepan, with a large tea-spoonful of flour, and two table-spoonsful of milk; when thoroughly mixed, add six table-spoonsful of water, shake it continually, over the fire, always the same way, till it simmers, then set it on, and let it just boil up, when it will be about the thickness of cream: if too thick to eat with vegetables, add a little more milk.

This is the foundation of almost all the sauces.

Two table-spoonsful of mushroom catsup added to this instead of the milk, will make an excellent sauce for fish, flesh, or fowl, and particularly for chops and steaks.

If butter be oiled in melting, put in a spoonful of cold water and stir it with a spoon; or pour it forward and backward from the saucepan to the boat, till it is come again.

LEMON SAUCE.

Pare a lemon, cut it into thick slices, and divide these into small squares or dice, which mix with a quarter of a pint of melted butter.

PARSLEY AND BUTTER.

Wash and pick the parsley, very carefully, boil it ten minutes with a tea-spoonful of salt, in a little water, drain it, and bruise it to a pulp, then mix it by degrees with about half a pint of melted butter.