The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

boiling stir in a quarter of a pound of maître d’hôtel butter (No. 79); directly it melts serve, but do not let it boil. No. 75. _Fennel Sauce._ This is a sauce principally used for boiled mackerel; make the same quantity of melted butter as in the last, to which add a good tablespoonful of chopped fennel; serve it in a boat. No. 76. _Egg Sauce._ Generally served with salt fish or a Dublin-bay haddock; boil six eggs ten minutes, let them get cold, then cut them in pieces about the size of dice; have eight tablespoonfuls of melted butter and three of good cream in a stewpan, season with a little pepper and salt, boil it five minutes, then add the eggs; shake the stewpan round over the fire until the eggs are quite hot, then add two pats of butter; shake it round until the butter is melted, then pour it into a boat, and serve very hot. No. 77. _Lobster Butter._ Procure a full-sized hen lobster, and quite full of spawn, which take out and pound well in a mortar; then add a quarter of a pound of fresh butter, mix them well together, then rub it through a hair-sieve, and put it on a plate upon the ice or in a cold place until wanted. No. 78. _Anchovy Butter._ Take the bones from ten anchovies, wash the fillets; dry them upon a cloth, and pound them well in a mortar; then add a quarter of a pound of fresh butter; mix well together, and proceed as in the last. No. 79. _Maître d’Hôtel Butter._ Put a quarter of a pound of fresh butter upon a plate, with two good tablespoonfuls of chopped parsley, the juice of two lemons, half a teaspoonful of salt, and half that quantity of white pepper; mix all well together, and put in a cool place till required. No. 80. _Ravigote Butter._ Proceed as in the last, only substituting one spoonful of chopped Tarragon, and one of chopped chervils for the two of parsley, and adding half a spoonful of Chili vinegar.