If the pan containing the
butter be set on coals, it will oil the butter and spoil it. This
quantity is sufficient for one sauce-boat. A great variety of delicious
sauces can be made, by adding different herbs to melted butter, all of
which are excellent to eat with fish, poultry, or boiled butchers' meat.
To begin with parsley--wash a large bunch very clean, pick the leaves
from the stems carefully, boil them ten minutes in salt and water, drain
them perfectly dry, mince them exceedingly fine, and stir them in the
butter when it begins to melt. When herbs are added to butter, you must
put two spoonsful of water instead of one. Chervil, young fennel,
burnet, tarragon, and cress, or pepper-grass, may all be used, and must
be prepared in the same manner as the parsley.
* * * * *
CAPER SAUCE.
Is made by mixing a sufficient quantity of capers, and adding them to
the melted butter, with a little of the liquor from the capers; where
capers cannot be obtained, pickled nasturtiums make a very good
substitute, or even green pickle minced and put with the butter.
* * * * *
OYSTER CATSUP.
Get fine fresh oysters, wash them in their own liquor, put them in a
marble mortar with salt, pounded mace, and cayenne pepper, in the
proportions of one ounce salt, two drachms mace, and one of cayenne to
each pint of oysters; pound them together, and add a pint of white wine
to each pint; boil it some minutes, and rub it through a sieve; boil it
again, skim it, and when cold, bottle, cork, and seal it.
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