add half a pint of cream, some mace, nutmeg, and a small piece of butter rolled in flour; then boil it gently. This is a good sauce for roasted or boiled fowls, turkeys, partridges, or any other game.
MUSHROOM SAUCE.
Clean and wash one quart of fresh mushrooms, cut them in two, and put them into a stew-pan, with a little salt, a blade of mace, and a little butter; stew them gently for half an hour, and then add half a pint of cream, and the yelks of two eggs beat very well—keep stirring it till it boils up. Put it over the fowls or turkies—or you may put it on a dish with a piece of fried bread first buttered—then toasted brown, and just dipped into boiling water. This is very good sauce for white fowls of all kinds.
COMMON SAUCE.
Plain butter melted thick, with a spoonful of walnut pickle or catsup, is a very good sauce; but you may put as many things as you choose into sauces.
TO MELT BUTTER.
Nothing is more simple than this process, and nothing so generally done badly. Keep a quart tin sauce-pan, with a cover to it, exclusively for this purpose; weigh one quarter of a pound of good butter; rub into it two tea-spoonsful of flour; when well mixed, put it in the sauce-pan with one table-spoonful of water, and a little salt; cover it, and set the sauce-pan
