were placed on the table, and the six persons helped themselves, and ate
bread and butter with the cabbage and finished the half-pound, it would not
be considered extravagant. Of course, this is simply prejudice.

A simple way of making melted butter is as follows:--Take half a pint of
cold water, put it in a saucepan, and add sufficient white roux, or butter
and flour mixed, till it is of the consistency of thin gruel. Now
gradually dissolve in this, adding a little piece at a time, as much butter
as you can afford; add a suspicion of nutmeg, a little pepper and salt, and
a few drops of lemon-juice from a fresh lemon, if you have one in use.


BUTTER, MELTED, OR OILED BUTTER.--Melted butter, properly speaking, is
rarely met with in this country, but is a common everyday sauce on the
Continent. It is simply what it says. A piece of butter is placed in a
little sauce-boat and placed in the oven till the butter runs to oil, and
then sent to table with all kinds of fish with which in our present work we
have nothing to do; but it is also sent to table with all kinds of
vegetables, such as French artichokes, &c.; sometimes a spoonful of French
capers is added to the oiled butter.


BUTTER, BLACK, OR BEURRE NOIR.--Take two ounces of butter, and dissolve it
in a frying-pan, and let it frizzle till the butter turns a brown colour;
then add a tablespoonful of French vinegar, a teaspoonful of chopped
capers, a teaspoonful of Harvey's sauce, and a teaspoonful of mushroom
ketchup. Let it remain on the fire till the acidity of the vinegar is
removed by evaporation. This is a very delicious sauce, and can be served
with Jerusalem artichokes boiled whole, fried eggs, &c.