Maître d’Hôtel Sauce. ✠
1 teacupful drawn butter.
1 teaspoonful minced parsley.
1 lemon.
Cayenne and salt to taste.
Draw the butter (No. 2); boil the parsley three minutes; take it out and lay in cold water five minutes, to cool; chop and stir into the butter; squeeze in the lemon-juice, the pepper and salt; beat hard with an egg-whip, return to the fire, and boil up once.
This is a “stock” sauce, being suitable for so many dishes, roast or boiled.