Directions for Cookery, in its Various Branches

you put too much water, it will be thin and poor. All these defects are to be carefully avoided. In melting butter for sweet or pudding sauce, you may use milk instead of water. TO BROWN FLOUR. Spread some fine flour on a plate, and set it in the oven, turning it up and stirring it frequently that it may brown equally all through. Put it into a jar, cover it well, and keep it to stir into gravies to thicken and colour them. TO BROWN BUTTER. Put a lump of butter into a frying-pan, and toss it round over the fire till it becomes brown. Then dredge some browned flour over it, and stir it round with a spoon till it boils. It must be made quite smooth. You may make this into a plain sauce for fish by adding cayenne and some flavoured vinegar. PLAIN SAUCES. LOBSTER SAUCE. Boil a dozen blades of mace and half a dozen pepper-corns in about a jill and a half (or three wine-glasses) of water, till all the strength of the spice is extracted. Then strain it, and having cut three quarters of a pound of butter into little bits, melt it in this water, dredging in a little flour as you hold it over the fire to boil. Toss it round, and let it just boil up and no more. Take a cold boiled lobster,--pound the coral in a mortar adding a little sweet oil. Then stir it into the melted butter. Chop the meat of the body into very small pieces, and rub it through a cullender into the butter. Cut up the flesh of the claws and tail into dice, and stir it in. Give it another boil up, and it will be ready for table. Serve it up with fresh salmon, or any boiled fish of the best kind. Crab sauce is made in a similar manner; also prawn and shrimp sauce. ANCHOVY SAUCE. Soak eight anchovies for three or four hours, changing the water every hour. Then put them into a sauce-pan with a quart of cold