Buckmaster's cookery

of flour and butter, and stir while off the fire. When melted, put the sauce over the fire again till just boiling, then add a small piece of butter before serving. The essential condition of success is that the flour and butter should be of the very best, or good melted butter is impossible, no matter what recipe is followed. The butter, unless good and fresh, gives an unpleasant flavour to the sauce. Melted butter is sometimes preferred slightly acid, when a little lemon-juice is stirred into the sauce before serving. All plain sauces should have a simple but decided character, and be served as hot as possible. They should therefore never be made until just before they are wanted. Sauces with liaisons or creams should be well stirred, and never allowed to boil after the liaison or cream is added. The same care must be exercised with lemon-juice, pickles, and other acid mixtures. For sauces use clean stewpans, those of enamel or porcelain are the best, and stir always with a wooden spoon. MELTED BUTTER. Ingredients. 1 gill of Cream. .1 oz. of Butter. Lemon. 1. Place a gallipot in a saucepan of water. 2. Put into the gallipot one ounce of fresh butter ; when it is Buckmaster's Cookery. melted, (3) stir in gradually a gill of cream, with a little salt and a few drops of lemon-juice. Let tire water in the saucepan come gradually to the boiling point, and in four or five minutes it is ready. Precautions. — Constant stirring is necessary. This arrangement is in fact a bain-marie. Be careful the water does not rise over into the gallipot. FENNEL, PARSLEY, AND TARRAGON SAUCES. A little fennel blanched for a few minutes in boiling water and finely minced, then stirred into the butter, makes fennel sauce, and so with tarragon or parsley. Capers either chopped or whole makes caper sauce. EGG SAUCE. Ingredients. Melted Butter. Eggs. When the butter is prepared as in the foregoing recipe, chop into small cubes two hard-boiled eggs and stir them in. MAYONNAISE SAUCE. Ingredients. Egg- Tarragon Vinegar. Oil. Vinegar. This sauce is used as a dressing for salad and cold meat or fowl ; it is the foundation of all cold sauces, and must be well made. 1. Separate thoroughly from the white the yolk of Sauces. one egg and put it into a basin with half a tablespoonful of tarragon vinegar (p. 85), one tablespoonful of good vinegar, and a little salt and pepper. 2. Take the oil bottle and place your thumb over the top and let the oil fall in at short intervals, drop by drop, and well mix. The great art is to thoroughly mix the oil before adding more. 3. After adding about forty or fifty drops of oil you may now add it, in quantities of a teaspoonful, till you have used about four ounces altogether, which will make about half a pint of sauce. 4. Add by degrees half a tablespoonful of tarragon vinegar, one tablespoonful of good vinegar, and pepper and salt to taste. As a rule this sauce should be well seasoned. If desirable, slightly rub the basin in which the sauce is mixed with an eschalot or garlic. Some think a finely-minced eschalot and parsley are agreeable additions to this sauce, and it is sometimes made without the egg.