190 | Sauce Colbert.
—Put in a saucepan half a pint of very thick Madeira sauce (No. 185); add to it very gradually one ounce of good, fresh butter, also two tablespoonfuls of meat-glaze (No. 141). Mix well together without boiling; then squeeze in the juice of half a sound lemon, and add one teaspoonful of chopped parsley when serving.