ED, OR OILED BUTTER.--Melted butter, properly speaking, is
rarely met with in this country, but is a common everyday sauce on the
Continent. It is simply what it says. A piece of butter is placed in a
little sauce-boat and placed in the oven till the butter runs to oil, and
then sent to table with all kinds of fish with which in our present work we
have nothing to do; but it is also sent to table with all kinds of
vegetables, such as French artichokes, &c.; sometimes a spoonful of French
capers is added to the oiled butter.


BUTTER, BLACK, OR BEURRE NOIR.--Take two ounces of butter, and dissolve it
in a frying-pan, and let it frizzle till the butter turns a brown colour;
then add a tablespoonful of French vinegar, a teaspoonful of chopped
capers, a teaspoonful of Harvey's sauce, and a teaspoonful of mushroom
ketchup. Let it remain on the fire till the acidity of the vinegar is
removed by evaporation. This is a very delicious sauce, and can be served
with Jerusalem artichokes boiled whole, fried eggs, &c.


CAPER SAUCE.--Make some butter sauce, and to every half-pint of sauce add a
dessertspoonful of chopped French capers. If the sauce is liked sharp, add
some of the vinegar from the bottle of capers.


CARROT SAUCE.--Proceed exactly as in carrot soup, using less liquid.


CAULIFLOWER SAUCE.--Proceed exactly as in cauliflower soup, using less
liquid.


CELERY SAUCE.--Proceed exactly as in celery soup, only using less liquid.
The thicker this sauce is the better.


CHERRY SAUCE.--Take a quarter of a pound of dried cherries, and put them
into a small stew-pan, with a dessertspoonful of black currant jelly, a
small stick of cinnamon, with half a dozen cloves, and add rather less than
half a pint of water, and let the whole simmer gently for about ten
minutes, when you must take out the spices and send the rest to table.

N.B.--If wine is not objected to in cooking, it is a very good plan to add
claret instead of water.


CHESTNUT SAUCE.--Proceed as in making chestnut soup