Modern cookery for private families

melted butter: add to this last a squeeze of lemon-juice. The asparagus will become yellow if reboiled, or if left long in the sauce before it is served. Asparagus points, 1/2 pint: boiled 10 to 15 minutes, longer if not quite tender. Thickened veal gravy, 1/2 pint; yolks of eggs, 2. Or: good melted butter, 1/2 pint; lemon-juice, small dessertspoonful, seasoning of salt and white pepper. CAPER SAUCE. Stir into the third of a pint of good melted butter from three to four dessertspoonsful of capers; add a little of the vinegar, and dish the sauce as soon as it boils. Keep it stirred after the berries are added: part of them may be minced and a little chill vinegar substituted for their own. Pickled nasturtiums make a very good sauce, and their flavour is sometimes preferred to that of the capers. For a large joint, increase the quantity of butter to half a pint. Melted butter, third of pint; capers, 3 to 4 dessertspoonsful. BROWN CAPER SAUCE. Thicken half a pint of good veal or beef gravy as directed for _sauce tournée_, and add to it two tablespoonsful of capers, and a dessertspoonful of the pickle liquor, or of chili vinegar, with some cayenne if the former be used, and a proper seasoning of salt. Thickened veal, or beef gravy, 1/2 pint; capers, 2 tablespoonsful; caper liquor or chili vinegar, 1 dessertspoonful. CAPER SAUCE FOR FISH. To nearly half a pint of very rich melted butter add six spoonsful of _strong_ veal gravy or jelly, a tablespoonful of essence of anchovies, and some chili vinegar or cayenne, and from two to three tablespoonsful of capers. When there is no gravy at hand substitute a half wineglassful of mushroom catsup, or of Harvey’s sauce; though these deepen the colour more than is desirable. COMMON CUCUMBER SAUCE. Pare, slice, dust slightly with pepper and with flour, two or three young cucumbers, and fry them a fine brown in a little butter, or dissolve an ounce and a half in a small stewpan or iron saucepan, and shake them in it over