SAUCES AND DRESSINGS. 157
reaches the boiling point, add the butter and flour, stirring briskly until it thickens and becomes like cream. Have ready three cold hard-boiled eggs, sliced and chopped, add them to the sauce ; let them heat through thoroughly, and serve in a boat. If you have plenty of cream, use it and omit the butter. By omitting the eggs, you have the same as " White Sauce."
OYSTER SAUCE.
TAKE a pint of oysters and heat them in their own liquor long enough to come to a boil, or until they begin to ruffle. Skim out the oysters into a warm dish, put into the liquor a teacup of milk or cream, two tablespoonf uls of cold butter, a pinch of cayenne and salt ; thicken with a t'ablespoonful of flour stirred to a paste, boil up and then add the oysters.
Oyster sauce is used for fish, boiled turkey, chickens and boiled white meats of most kinds.
LOBSTER SAUCE.
PUT the coral and spawn of a boiled lobster into a mortar with a tablespoonf ul of butter; pound it to a smooth mass, then rub it through a sieve; melt nearly a quarter of a pound of sweet butter, with a wineglass of water or vinegar ; add a teaspoonf ul of made mus- tard, stir in the coral and spawn, and a little salt and pepper ; stir it until it is smooth and serve. Some of the meat of the lobster may be chopped fine and stirred into it.
SAUCE FOR SALMON AND OTHER FISH.
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ONE cupful of milk heated to a boil and thickened with a table- spoonful of cornstarch previously wet up with cold water, the liquor from the salmon, one great spoonful of butter, one raw egg beaten light, the juice of half a lemon, mace and cayenne pepper to taste. Add the egg to thickened milk when you have stirred in the butter and liquor ; take from the fire, season and let it stand in hot water three minutes, covered. Lastly put in lemon juice and turn out immedi- ately. Pour it all over and around the salmon.
SAUCE FOR BOILED COD.
To ONE gill of boiling water add as much milk ; stir into this while boiling two tablespoonfuls of butter gradually, one tablespoonful of
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