Modern cookery for private families

with them very gradually and very smoothly a quarter of a pint of cold water; turn these into a small clean saucepan, and shake or stir them constantly over a clear fire until they have boiled a couple of minutes, then add an ounce and a half of butter cut small, keep the sauce stirred until this is entirely dissolved, give the whole a minute’s boil, and serve it quickly. The more usual mode is to put the butter in at first with the flour and water; but for inexperienced or unskilful cooks the safer plan is to follow the present receipt. Water, 1/4 pint; flour, 1 teaspoonful: 2 minutes. Butter, 1-1/2 oz.; 1 minute. _Obs._—To render this a _rich_ sauce, increase or even _double_ the proportion of butter. FRENCH MELTED BUTTER. Pour half a pint of good but not very thick, boiling melted butter to the well-beaten yolks of two or three fresh eggs, and stir them briskly as it is added; put the sauce again into the saucepan, and shake it high over the fire for an instant, but do not allow it to boil or it will curdle. Add a little lemon-juice or vinegar, and serve it immediately. NORFOLK SAUCE, OR RICH MELTED BUTTER WITHOUT FLOUR. Put three tablespoonsful of water into a small saucepan, and when it boils add four ounces of fresh butter; as soon as this is quite dissolved, take the saucepan from the fire, and shake it round until the sauce looks thick and smooth. It must not be allowed to boil after the butter is added. Water, 3 tablespoonsful; butter, 4 oz. WHITE MELTED BUTTER. Thicken half a pint of new milk with rather less flour than is directed for the common melted butter, or with a little arrow-root, and stir into it by degrees after it has boiled, a couple of ounces of fresh butter cut small; do not cease to stir the sauce until this is entirely dissolved, or it may become oiled, and float upon the top Thin cream, substituted for the milk, and flavoured with a few strips