510 LEWIS'S AMERICAN SPORTSMAN. 



sufficient flour with the butter to make a thin paste, which keep on 

 the fire for ten or fifteen minutes, being very careful that it is not 

 scorched or colored ; then set aside in an earthen jar for use. 



BROWN THICKENING. 



Take, as before, a small lump of butter, melt it slowly, get rid 

 of the buttermilk, and make the residue into a thin paste with 

 flour; then heat it gently over a mild fire until the whole mass 

 becomes of a light brown color, when it is to be removed and put 

 away for future use. 



Both of these thickenings are useful in serving up game; the 

 latter, especially, is suitable for mixing with the drippings with 

 which roasted game is basted. These thickenings are the basis of 

 many other sauces, which the skilful cook, with a little instruction, 

 will soon learn to make subservient to her art. 



POTATOES A LA MAITRE D*H6TEL. 



Steam or boil small, firm potatoes in the usual manner; then 

 cut them into thin slices, and place them in a stewpan, pouring 

 over them a small cup of cream in which has been melted a small 

 piece of butter, seasoned with a little salt, pepper, chopped parsley, 

 and lemon-juice ; toss them over the fire for a moment, and dish 

 them up piping hot. 



