Broccoli Sauce
Make some nice drawn butter with milk. Flavor it with powdered mace. Pound some spinach in a mortar to extract the juice. Strain the spinach juice, and stir a small tea-cupful into the butter to give it a fine green color. Have ready some well-boiled broccoli. Divide one or two heads of the broccoli into tufts or sprigs. Put them into the melted butter, and when it comes to a boil, take it off, and transfer it to a sauce-boat. Serve it up with boiled poultry or fresh fish.