158 THE HOME, FA1JM AND BUSINESS CYCLOPAEDIA. 



BURNT BUTTER. Put a couple of ounces of butter into a frying pan- 

 set it on a fire when of a dark brown colour, put in half a teaoupful of 

 vinegar, a little pepper and salt. This is nice for fish, salad, or eggs. 



ROAST MEAT GRAVY. Meat, when put down to roast, should have about 

 a pint of water in the dripping-pan. A little while before the meat is 

 done, stir up the drippings, put it in a skillet, and set it where it will boil. 

 Mix two or three teaspoonfuls of flour smoothly with a little water, and 

 stir it in the gravy when it boils. Lamb and veil require a little butter 

 in the gravy. The gravy for pork and geese should have a little of the 

 dressing and sage mixed with it. If you wish to have your gravies look 

 dark, scorch the flour that you thicken them with, which is easily done by 

 putting it in a pan, setting it on a few coals, and stirring it constantly till 

 it is a dark brown colour, taking care that it does not burn. Enough can 

 be burnt at once to last a long time. 



SAUCE FOR COLD MEAT, FISH, OR SALAD. Boil a couple of eggs three 

 minutes ; then mix it with a mustard-spoonful of made mustard, a little 

 salt, pepper, half a tea-cup of salad oil or melted butter, and half a tea-cup 

 of vinegar. A table-spoonful of ketchup improves it. 



WINE SAUCE FOR VENISON OR MUTTON. Warm half a pint of the drip- 

 pings or liquor the meat was boiled in ; mix a couple of teaspoonsful of 

 scorched flour with a little water, and stir it in when the gravy boils. 

 Season it with salt, pepper, and cloves ; stir a tablespoonful of currant 

 jelly in, and, just before you take it from the fire, half a tumbler of wine. 

 Many people prefer melted currant jelly to any other sauce for venison or 

 mutton. 



OYSTER SAUCE. Take the juice of the oysters, and to a pint put a 

 couple of sticks of mace, a little salt and pepper. Set it on the fire ; when 

 it boils, stir in a couple of teaspoonsful of flour, mixed with milk. When 

 it has boiled several minutes, stir in half a pint of oysters, a piece of but- 

 ter of the size of a hen's egg. Let them scald through, then take them up. 



WHITE CELERY SAUCE FOR BOILED POULTRY. Take five or six heads 

 of celery, cut off the green tops, cut up the remainder into small bits, and 

 boil it tender in half a pint of water; mix two or three teaspoonfuls of 

 flour smoothly with a little milk ; then add half a teacup more of milk, 

 stir it in, add a small lump of butter and a little salt. When it boils take 

 it up. 



BROWN SAUCE FOR POULTRY. Peel two or three onions, cut them in 

 slices, flour and fry them brown in a little butter ; then sprinkle in a little 

 flour, pepper, salt, and sage ; add half a pint of the liquor the poultry was 



