Sauces
Melted Butter
For Sauces.—This is frequently called Drawn Butter. For this purpose none should be used but fresh butter of the very best quality. It is usually sent to table with boiled fish and boiled poultry. Also, with boiled mutton, lamb, and veal. It is never served up with any thing roasted, fried or broiled. Numerous sauces are made with melted butter. If mixed with too much flour and water, and not enough of butter, it will be very poor, particularly if the water is in too large proportions. To prepare it properly, allow a quarter of a pound of nice butter, to a heaped table-spoonful of flour. Mix the butter and flour thoroughly, before it goes on the fire. Then add to it four large table-spoonfuls of milk, or hot water, well mixed in. Hold it over the fire in a small sauce-pan, kept for the purpose. One lined with what is called porcelain or enamel is best. Take care there is no blaze where the sauce-pan is held. Cover it, and shake it over the fire till it boils. Then having skimmed it, add three or four hard-boiled eggs chopped small, and give it one more boil up; or season it with any other ingredient with which you wish to distinguish the sauce.