Beat three tablespoonfuls of butter to a cream. Add half a
tablespoonful of lemon juice and one of chopped parsley, half a
teaspoonful of salt. Beat all together several minutes, when it is
ready for use. An excellent dressing for fried or broiled fish.

* * * * *

Green Sauce

Mix in a bowl a tablespoonful each of finely chopped parsley and
onion, with one tablespoonful of Tarragon vinegar and one of cider
vinegar. Season with salt, pepper and cayenne.

* * * * *

Egg Sauce

Beat two ounces of butter to a froth. Mix into it one tablespoonful of
flour and the yolk of one egg. Pour a cup of hot water of this batter,
stirring constantly. Heat over the fire until it is thick and smooth,
but be careful not to boil. Just before serving stir in two hard
boiled eggs finely chopped.

* * * * *

Celery Sauce

Put in a stewpan with salt, cayenne and a blade of mace, three grated
heads of celery. Cover with boiling water. Boil ten minutes and drain.
Return to the fire with enough veal stock to cover the celery and stew