Pickle Sauce.
Make a drawn-butter sauce; just before serving add two or three table-spoonfuls of pickled cucumbers chopped or minced very fine.
Boiled-egg Sauce.
Add to half a pint of drawn-butter sauce three hard-boiled eggs, chopped not too fine.
Caper Sauce.
Make a drawn-butter sauce—or, say, melt two ounces of butter in a saucepan; add a table-spoonful of flour; when the two are well mixed, add pepper and salt, and a little less than a pint of boiling water. Stir the sauce on the fire until it thickens, then add three table-spoonfuls of French capers. Removing the saucepan from the fire, stir into the sauce the yolk of an egg beaten with the juice of half a lemon.