BEST FOODS METHODS OF PREPARING. 161 



Sauce for Broiled Meats and Fish. Mix together a little 

 chopped parsley, the juice of half a lemon, three table- 

 spoonfuls of butter, and some pepper and salt. Pour it 

 over steaks while they are hot, and place in the oven for 

 a moment. 



Mint Sauce for Roast Lamb. Put one cupful of vine- 

 gar, two tablespoonfuls of sugar, and four of chopped 

 mint in the gravy-boat, and let it stand two hours before 

 it is used. 



Oyster Sauce for Roast Turkey. Boil up two dozen 

 small oysters m a pint of drawn butter. 



Drawn Butter. Put two tablespoonfuls of butter in a 

 saucepan, and when it has melted, sprinkle in a table- 

 spoonful of flour, and stir it, without browning, until it 

 is well cooked ; then slowly add boiling water until it is 

 of the right consistency. Pour it through a gravy- 

 strainer, and add a little salt and another tablespoonful 

 of butter. This is the basis for a variety of sauces, and 

 should always be made with care. Scorched or lumpy 

 drawn butter may not materially shorten life, but it is an 

 evidence of either carelessness or ignorance, or of "too 

 many irons in the fire " on the part of the cook. 



Boiled Egg Sauce for Baked and Bailed Fisli. Add to 

 half a pint of drawn butter, three hard-boiled eggs cut in 

 small pieces. 



Parsley Sauce for Boiled Fisli or Fowl. Add two 

 tablespoonfuls of chopped parsley to half a pint of hot 

 drawn butter. 



Holland Sauce for Boiled Fish, Cabbage, Asparagus, 

 and Cauliflower. Stir into half a pint of hot drawn but- 

 ter, the beaten yolks of three eggs, and a little lemon-juice 

 and Cayenne pepper. 



Brown Sauce for Cutlets, Steaks, and Potted Meats. 

 Put a small chopped onion and a tablespoonful of butter 

 in a saucepan over the fire. Brown, but do not scorch 



