The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

with salt, pepper, mace, and catsup, if you have any, and a little lemon juice. Put in the meat and stew it till very hot. 37. _Drawn Butter._ Mix a couple of tea spoonsful of flour, gradually with a little water, stir it till free from lumps, thin it, and stir it into half a pint of boiling water, let it boil four or five minutes, then put in about a quarter of a lb. of butter, previously cut in small pieces, set it where it will melt gradually. If carefully mixed it will be free from lumps, if not strain it, before it is put on to the table. If the butter is to be eaten on fish, cut up several boiled eggs into it. A little curry powder sprinkled in it, will convert it into curry sauce. 38. _Burnt Butter._ Put a couple of ounces of butter, in a frying pan, set it on the fire, when of a dark brown color, put in a table spoonful of vinegar, a little pepper and salt. This is nice for fish, or boiled eggs. 39. _Roast Meat Gravy._ Meat when put down to roast, should have about a pint of water in the dripping pan. If you like your gravy very rich, skim off the top of the drippings to your meat, and use them, if you like it plain, stir up the drippings, strain them and put in a skillet and boil them. Mix a tea spoonful of flour, with a little cold water, and stir it into the gravy. Lamb and veal require a little butter in the gravy. 40. _Sauce for cold Meat, Fish or Salad._ Mix the yolks of two eggs boiled soft, with a mustard spoonful of made mustard, a little salt and pepper, two table spoonsful of salad oil, or melted butter, when well mixed, put in three table spoonsful of vinegar. A table spoonful of tomato, or mushroom, catsup, improves it. 41. _Wine Sauce for Venison or Mutton._ Warm half a pint of the drippings, or the liquor, the meat was boiled in.