Ingredients
- a pint of boiling water
- a pound of good butter
- 63 sauces
Directions
Mix smoothly several teaspoonfuls of flour with cold water, and pour into two-thirds of a pint of boiling water, stirring briskly un- til the whole boils up well; then remove it from the fire, but keep it warm. Have ready about a quarter of a pound of good butter, cut into small pieces, and stir them into the liquid. When the butter is melted, the sauce is ready for use. It should be free from lumps, but if not, it must be strained through a small sieve. If the butter is to be used for fish, put in slices of hard boiled eggs or capers. It may be converted into curry sauce by sprink- ling in a little curry powder.
63 SAUCES AND SALADS.