508 APPENDIX. 
pepper, and salt, with just enough water to keep it from 
burning; cover close, and let it stew slowly. When half 
done, add a pint of port or other wine; when done, put the 
fish in a dish, pour the sauce over it, and garnish with lemon 
or horseradish. 
BECHAMEL SAUCE, 
Mix dry in a tin saucepan two ounces of butter and a table- 
spoonful of flour; when well mixed, add a pint of milk, and 
dissolve the butter and flour paste in it; set it on the fire, and 
stir constantly. When it gets rather thick, take it off and 
pour into it the yolk of an egg (previously well beaten in a 
cup), and add a tea-spoonful of water; salt and white pepper 
to taste. Mix it all well again, and it is ready for use. 
TO MAKE DELICIOUS BUTTER EASILY. 
Spread out three clean coarse towels one over the other, 
and lay a pint of thick cream on the top; tie up all the tow- 
els as close as possible, and bury them eighteen inches deep in 
dry earth for twenty-four hours; then take them up, put the 
cream in a cool earthen basin, and stir it for five minutes in 
summer or fifteen minutes in winter, and you will have a 
lump of as cool, fresh, delicious butter as you could desire. 
A ROYAL SALAD, 
Let your lettuce be perfectly dry. First boil an egg fully 
fifteen minutes; then take the yolk, a tea-spoonful of salt, 
three tea-spoonfuls of pure, dry mustard, a little Cayenne 
pepper, half a dozen very young green onions chopped very 
fine: this must not be omitted; if not to be got, @ due pro- 
portion of the youngest onions must be used. Mix all the 
above, except the onions, well together; then add and mix in 
well a table-spoonful of vinegar; then add two table-spoon- 
fuls of oil, and mix it in thoroughly; then mix in thorough- 
ly half a tea-spoonful of first-rate brown sugar; then eut up 
your lettuce of a size to taste, and the white of the egg small, 
