of very thick cream. Stir in a pinch of nutmeg, a little pepper, anchovies, parsley, and vinegar to taste. Set on ice until wanted.
Time.—30 minutes. Average Cost, 1s. 4d.
379.—LEMON SAUCE. (For Fowls, etc.)
Ingredients.—½ a pint of chicken stock, ¼ of a pint of milk, 2 tablespoonfuls of cream, the thinly-peeled rind and juice of 1 lemon, 1½ ozs. of butter, 1 oz. of flour, salt and pepper.
Method.—Simmer the lemon-rind and the milk and stock together for 10 minutes. Melt the butter in a small saucepan, add the flour, and stir and cook for 5 or 6 minutes, without browning. Pour in the stock and milk, stir until boiling, simmer gently for 20 minutes, season to taste, add the cream and lemon-juice, and serve.
Time.—About ½ an hour. Average Cost, 8d. to 10d.
380.—LIVER AND LEMON SAUCE.
Ingredients.—½ a pint of melted butter, No. 202, 1 lemon, the liver of a fowl, salt and pepper.
Method.—Boil the liver until firm, and chop it finely. Grate off the lemon-rind, and mix it with the liver. Remove every particle of white pith, and cut the lemon into dice, putting all the pips aside. Make the melted butter sauce as directed in No. 202, add the prepared liver, lemon-rind and dice, season to taste, and use as required.
Time.—About ½ an hour. Average Cost, 2½d.
381.—LIVER AND PARSLEY SAUCE.
Ingredients.—½ a pint of melted butter, No. 202, 1 tablespoonful of finely-chopped parsley, the liver of a fowl, salt and pepper.
Method.—Boil the liver until firm, and chop it finely, make the melted butter as directed, add the parsley and prepared liver, season to taste, and serve.
Time.—About 20 minutes. Average Cost, 2½d.
382.—NUT BROWN BUTTER. (Fr.—Beurre Noir.)
Ingredients.—4 ozs. of butter, 1 tablespoonful of finely-chopped parsley, 2 tablespoonfuls of vinegar, salt and pepper.
Method.—Cook the butter in a frying pan until it turns brown, then add the parsley, vinegar, and salt and pepper to taste. Let the whole simmer for 1 or 2 minutes, when it is ready to serve.
Time.—¼ of an hour. Average Cost, 5d.
Ingredients.—1 pint of mushroom ketchup, ½ a pint of walnut pickle,