* * * * *
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 in a larger one of boiling water; shake it constantly till
completely melted, and beginning to boil.
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